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Pakistani Chicken Karahi
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Russian Pelmeni
Tiny dumplings stuffed with seasoned meat and served with butter and soured cream — Russian comfort in every bite.
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1 hrPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- For dough: 400g flour, 1 egg, 200ml water, 1 tsp salt
- For filling: 300g beef mince, 150g pork mince, 1 onion grated, 1 garlic clove, salt, pepper
- To serve: butter, soured cream, dill, vinegar
Instructions
- Mix the dough and rest 30 minutes.
- Mix the meats with onion, garlic, salt and pepper.
- Roll the dough thin and cut into rounds.
- Place a tiny ball of filling on each, fold over, pinch closed, then bring the corners together.
- Boil in salted water for 5 minutes until they float.
- Toss with butter; serve with soured cream and dill.
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Tara’s tips
- Make a big batch and freeze — cook from frozen.
- Keep them small for tradition.
Serving suggestions
- A splash of vinegar on top is traditional.
Storage & reheating
Uncooked pelmeni freeze brilliantly.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian filling?
Mushroom and potato is a tasty alternative.
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