Siberian Pelmeni with Smoked Salmon and Dill Cream

A twist on traditional Siberian dumplings, these pelmeni are filled with a creamy, smoky salmon mixture and served with a refreshing dill-infused sour cream sauce.

Prep Time

30 minutes

Total Time

45 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.88/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Fish

Mood:

Comfort Food•Healthy

Ingredients

Servings

3cupsAll-purpose flour(Plus more for dusting)

£0.60

1largeEgg

£0.30

0.8cupWater(Lukewarm)

0.5teaspoonSalt

£0.01

8ouncesSmoked Salmon(Finely chopped)

£6.50

4ouncesCream Cheese(Softened)

£1.20

2tablespoonsFresh Dill(Chopped)

£0.40

0.3teaspoonBlack Pepper(Freshly ground)

£0.02

1cupSour Cream

£1.10

2tablespoonsFresh Dill(Chopped, for sauce)

£0.40

1tablespoonLemon Juice

£0.15

Small sprigsFresh Dill(For garnish)

£0.40

As neededLemon Wedges(For serving)

£0.20

2tablespoonsButter(Optional, for sauteing)

£0.25

Total Cost

£11.53

£2.88 per serving

Instructions

1.
**Prepare the dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and lukewarm water. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2.
**Make the filling:** In a medium bowl, combine the chopped smoked salmon, softened cream cheese, chopped dill, and black pepper. Mix well until everything is evenly combined.
3.
**Assemble the pelmeni:** Divide the dough in half. On a lightly floured surface, roll out one portion of the dough into a thin sheet, about 1/8 inch thick. Use a cookie cutter or a small glass (about 2 inches in diameter) to cut out circles. Place a small spoonful of the salmon filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal tightly. Bring the two corners of the half-moon together and pinch to form a classic pelmeni shape. Repeat with the remaining dough and filling.
4.
**Make the dill sour cream sauce:** In a small bowl, combine the sour cream, chopped dill, and lemon juice. Stir well and season with salt and pepper to taste. (Optional: gently warm the sauce in a small saucepan over low heat. Be careful not to boil).
5.
**Cook the pelmeni:** Bring a large pot of salted water to a boil. Gently drop the pelmeni into the boiling water. Cook for 5-7 minutes, or until they float to the surface and are cooked through.
6.
**Serve:** Drain the pelmeni well. Serve immediately with the dill sour cream sauce. Garnish with fresh dill sprigs and lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (350g)

785 kcal / 3284 kJ

Carbs

61g

23% of RDA

Fat

45g

64% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

To prevent the pelmeni from sticking together, dust them lightly with flour after shaping and store them in a single layer on a baking sheet lined with parchment paper in the freezer until ready to cook.

You can prepare the pelmeni ahead of time and freeze them. To cook frozen pelmeni, add them directly to boiling water and cook for a few minutes longer, until they float to the surface and are heated through.

For a richer flavor, sauté the cooked pelmeni in butter for a few minutes before serving.

Cooking Equipment

Large pot

Mixing bowls

Rolling pin

Small saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, sauté the cooked pelmeni in butter for a few minutes before serving.

Siberian Pelmeni with Smoked Salmon and Dill Cream

Ingredients

Instructions