If you’ve never tasted Russian cooking before, you’re in for a tasty surprise. Bakery Menu Napolean, Honey Cakes, and many savory specialties such as Piroshki and Russian pies—bring the memorable flavors of old Russia home today. Café Menu Our pelmeni prepares a broad selection of Russian appetizers, entrées, and side dishes you can enjoy at our street-side tables or at home. HOLIDAY SPECIALTIES In Russia no holiday is as eagerly anticipated as Easter—and no other holiday in the Russian Orthodox calendar revolves so completely around food.
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This recipe for Russian little meat dumplings, known as peljmeni or pelmeni, is similar to Polish uszka and Ukrainian varenyky. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. The dough and filling can be made ahead and the dumplings can be assembled and cooked the next day.
Using a pelmeni mold instead of forming the dumplings by hand is also a way to speed up the process. In a food processor, pulse to combine eggs, water, oil, salt, and half of the flour. Add remaining flour and process until a smooth dough forms. Turn out dough onto a lightly floured surface and knead for about 5 minutes or until it is no longer sticky. Wrap in plastic wrap and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.
In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper and stir until thoroughly mixed. Refrigerate, covered, until ready to use. Keep the rest covered while you roll one piece of dough into a finger-width cylinder. This article is about the boiled dumplings. For the fried buns, see Pirozhki. For Eastern European pies, see Pirog. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, mushrooms, or fruits.
Slavic origins, antedating the modern nation states and their standardized languages. In most of these languages the word means “pie”. Among Ukrainians and the Ukrainian diaspora, they are known as varenyky. The same term is used in the Mennonite community, sometimes spelled varenikie or wareniki. Bryndzové pirohy is the Slovak term for dumplings filled with sheep milk cheese. Colțunași is the Romanian term for filled dumplings.
While the origin of the pierogi is often under debate, the exact origin of the dish is unknown and unverifiable. Like other dumplings, they most likely originated in China and became widespread in Europe during the Middle Ages or later periods. The dough, which is made by mixing flour and warm water, sometimes with an egg, is rolled flat and then cut into squares with a knife or circles using a cup or drinking glass. The dough can be made with some mashed potato, creating a smoother texture. The filling is placed in the middle and the dough folded over to form a half circle or rectangle or triangle if the dough is cut squarely. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked.