Russian Pelmeni Recipe – Russian Special
Baklazhannaya Ikra, often called Russian eggplant caviar, is a beloved Russian appetizer—a smoky spread made from roasted or baked eggplant blended with onions, garlic, peppers, and tomato paste. It’s a delicious, make-ahead dip that deepens in flavor with chilling, perfect for serving on bread, crackers, or as part of a festive spread.
- Prep Time1 hr
- Cook Time20 min
- Perform Time1 hr
- Total Time2 hr 20 min
Russian Pelmeni Ingredients :
- 1 large egg
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- ¾ cup warm water, or more as needed
- 3 cups all-purpose flour, plus 1 tablespoon for dusting
Filling:
- 18 ounces ground beef
- 1 small onion, chopped
- 1 ½ tablespoons ice-cold water
- 1 tablespoon coarse salt
- Freshly ground pepper, to taste
How To Make Russian Pelmeni
Prepare the dough: In a liquid measuring cup, combine the egg, oil, and salt. Add enough warm water to reach 1 cup. Pour into a large bowl and gradually knead in 3 cups of flour until the dough is smooth and elastic. Cover with a dish towel and let it rest for 30 minutes.
Make the filling: In a medium bowl, thoroughly mix together the ground beef, onion, ice-cold water, salt, and pepper by hand or with a fork. Set aside.
Lightly dust a baking sheet with 1 tablespoon of flour and set aside.
Roll out a portion of the dough thinly on a lightly floured surface, keeping the remaining dough covered with a dish towel to prevent drying. Cut out 2 1/2-inch rounds using a cookie cutter. Place about 1 teaspoon of filling on one side of each dough circle. Fold the dough over and seal the edges with your fingers to form a crescent shape. Join the ends and pinch them together. Place the assembled pelmeni on the prepared baking sheet. Repeat with the remaining dough and filling. Freeze the pelmeni for 30 minutes to prevent them from sticking together.
Bring a large pot of lightly salted water to a simmer. Working in batches, cook the frozen pelmeni in the simmering water until the meat is cooked through and the pelmeni float to the top, about 5 minutes. Continue to cook for an additional 5 minutes. Use a slotted spoon to transfer the pelmeni to serving plates.
Recipe Notes:
Roasting Method: Pierce the eggplant and bake or roast until very soft and smoky—this brings out the iconic rich flavor.
Texture Preference: Chop or blend the cooked eggplant mixture to your liking—finely puréed for a smoother spread or coarsely chopped for more texture.
Vinegar Balance: A splash of white or red wine vinegar brightens the savory depth—adjust to taste for a perfect tang.
Serving Suggestions: Best served chilled or at room temperature on rye bread, toast points, or as part of a mezze-style platter with fresh herbs.
