Delicious, filling and versatile, this one dish can be prepared into three meals from 3 different cultures. Check out my step-by-step photo directions.
Have you heard of pelmeni before? It’s popular Russian cuisine, small meatballs wrapped in thin unleavened dough and mostly served with butter and sour cream.
Well, truth to be told, it’s not just Russian meal. It’s originated in Siberia, but there are so many varieties of this dish from all around the world. It’s also very popular in Mongolia. When I was a kid, I used to make many, many dumplings for my dad, who loved them so much.
Today, I’ll show you how to make them and three different ways of cooking these delicious beef dumplings.
Several times a year, I make ton of these dumplings and freeze them for later use. Although making these dumplings might seem to be time-consuming, it really pays off when you don’t want to cook. Whenever I’m in rush, or busy, I can just grab a few of the dumplings and cook without any effort. It’s one of my freezer staples for sure!
Never made dumplings before? No worries, I have very detailed, step-by-step photo instructions for you below.
Feel free to use any spices you like. The moist common ones are salt, pepper, garlic and onion.
You can also use any meat, chicken, pork, or mixture of beef/pork, you got the idea.
Aren’t they just cute? Now, let me show you how to prepare these dumplings three different ways.
1. Russian Pelmeni- boiled dumplings with sour cream and butter.
2. Asian Style- fried dumplings with a dipping sauce.
3. Mongolian Style- steamed dumplings served with your choice of side dish/salad.
I hope you liked my recipe today. Make sure to share your pictures if you make these yourself.
Mongolian Steamed Dumplings
One dish- three meals from different cultures. Delicious, filling and versatile!
Yield: 15 servings
- 5 cups flour
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1 cup water
- 2 lbs ground beef
- 5-6 garlic cloves
- 2 teaspoons salt
- 1 ½ teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- 1 handful fresh cilantro
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1-2 tablespoons butter
- Sour cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons soy sauce (low sodium is the best)
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- In a mixing bowl with the dough hook attachment, mix flour, salt, egg, milk and water. Knead until elastic ball forms for about 5-7 minutes. Cover and let it rest while you prepare the filling.
- Add all dry spices into ½ cup of water.
- Finely chop cilantro and mince the garlic.
- In a medium bowl, put the ground beef and add water with spices, chopped cilantro, minced garlic, soy sauce and Worcestershire sauce. Mix everything together. Mix really well.
- Cut a piece of dough and roll it into a thin round on floured surface. Using a 2-inch cookie cutter, or a wine glass, like me, cut small rounds.
- Place about 1 teaspoon of beef filling on each round.
- Pinch the edges together creating a half moon, as pictured. Now, pinch together the two ends to create a full moon.
- Place the dumplings on a baking sheet lined with wax paper or silicone mat. Continue making the dumplings until you run out of beef filling and dough. Once the baking sheet is filled, place it in the freezer for at least 3 hours, or until dumplings are frozen completely.
- Once the dumplings are frozen, transfer them into zip lock bags, or vacuum seal into individual portions.
- In a large pot, add a quart of water, couple bay leaves, a few black peppercorns, and salt. Bring water to a rolling boil.
- Add dumplings and cook for 10-15 minutes, stirring occasionally. Serve with butter and sour cream.
- In a frying pan, melt butter and olive oil over medium high heat.
- Once the oil is hot, add dumplings in one layer.
- When the bottoms are golden brown, add ¼ cup of water and reduce the heat to medium low.
- Cook covered for 10 minutes.
- For sauce: Mix together soy sauce, rice vinegar and sesame oil.
- Put dumplings on oiled steamer in one layer. Place the steamer over boiling water.
- Cover and cook for 15 minutes. Once cooked, transfer the steamer to a counter, uncover and fan the dumplings with a plate.
- Serve with a side of vegetables or salad.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
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