Tender pelmeni with fish, onions and herbs

Tender pelmeni with fish

This is a twist on a classic from Russian cuisine. These pelmeni with fish taste amazingly tender. So it’s worth trying a favorite dish with a different filling. In this case, it is the fish that gives the well-known dough dish a different flavor and allows for new experiences.

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  • 500 g flour, + some for sprinkling
  • 2 tbsp vegetable oil
  • 200 ml water, lukewarm
  • 1 tsp salt


  • 2 onions
  • 1-2 tbsp vegetable oil
  • 600 g fish fillet, to taste
  • 1 tsp salt
  • Black pepper, to taste
  • Herbs, to taste
  • 50-60 ml cream


Prepare the dough

  1. Sieve 450 g flour into a bowl.
  2. Add the vegetable oil, warm water and salt and mix.
  3. Gradually add the remaining flour and knead into a soft, elastic dough.
  4. There may be a little more or less Flour required.
  5. Wrap the finished dough in cling film and leave to rest at room temperature for approx. 20-30 minutes.

Prepare the filling

  1. Peel and finely chop the onions.
  2. Heat the vegetable oil in a pan.
  3. Add the onions and cook for approx. Sauté gently for 4-5 minutes, then allow to cool.
  4. Wash the fish fillet, pat dry and put through a meat grinder.
  5. Then add the fried onions and put through the meat grinder again.
  6. Finally add salt, pepper, herbs and cream and stir well.
  7. Roll out the dough thinly on a floured work surface with a rolling pin.
  8. Using a glass, cut out as many circles as possible from the dough.
  9. Place the fish filling on each circle of dough l egen.
  10. Fold in the middle and close tightly.
  11. Finally, bring the two ends together and press firmly.
  12. Knead all the dough sections together and roll out thinly again with the rolling pin.
  13. Make all the pelmeni in this way and the dough and the Use up all of the filling.
  14. Fill the large saucepan halfway with water, add salt and bring to the boil.
  15. Put the pelmeni in boiling water and bring to the boil again.
  16. Then cook for about 5-7 minutes over a low heat and without the lid simmer until they float to the top.
  17. Remove from water before serving and sprinkle with herbs to taste.


  • flour sieve
  • bowl
  • cling film
  • knife
  • cutting board
  • frying pan
  • meat grinder
  • rolling pin
  • glass
  • pan

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