• dough (homemade):
  • 200 g white flour
  • 1 egg
  • teaspoon salt
  • filling:
  • 100 g diced beef
  • 100 g diced pork
  • ½ medium onion
  • 1 clove garlic
  • black pepper
  • 1 egg for sealing pelmeni
  • parsley, dill, fresh radishes, spring onion, pine nuts, butter and sourcream (for serving)
  • berry sauce (homemade):
  • 1 medium onion
  • 100 g berries ( blueberry, cranberry, raspberry - depending on availability)
  • pinch of black pepper


  • Dough (homemade): Sift the flour into a table. Make a dimple in the top and crack the egg into that. Add 1/2 teaspoon salt. Adding the cold water gradually, knead soft silky dough for 20 minutes. Cover with tea towel and let rest.
  • Filling: Process beef, pork, onion and garlic into soft fine mince using a blender or a food processor. Add salt and pepper into ready mince.
  • Roll the dough into a long “snake” 2 cm in diameter. Cut the dough at 2 cm intervals and roll the pieces out into circles using floured rolling pin. You can ease sealing pelmeni by rubbing some egg into pastry edges Place a teaspoon of the meat filling in the center and fold the dough over, pinching edges firmly to completely seal each pelmen into a small packet. Then pinch 2 sides of pelmen to get the final shape.
  • Boil pelmeni in a pot with some parsley and salt added. Pelmeni are ready when they start floating.
  • Serve ready pelmeni in a bowl with butter, berry sauce , sourcream, diced greens and radishes.
  • Berry sauce:
  • Finely chop onion, mince berries, add a pinch of black pepper. Put in a jar and let sit for 3-5 hours.


By Elena Kovakina for MasterChef Ireland