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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":511,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":553,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Pelmeni are Russian and Siberian dumplings filled with raw minced meat and boiled from raw, with a thin unleavened dough and a small, tightly pinched shape. Vareniki are a Ukrainian dumpling, usually larger, half-moon shaped, and filled with already cooked or ready-to-eat fillings such as potato, curd cheese, cabbage or cherries. The doughs are similar; the fillings and the traditions are not.","What is the difference between pelmeni and vareniki?",{"answer":398,"question":399},"Because it becomes broth. As the dumplings boil, the water trapped with the meat heats and turns into juice, so a properly made pelmen releases a hot mouthful when you bite it. Use ice water rather than room temperature, add it a spoonful at a time while mixing, and stop when the filling is soft and slightly sticky but not sloppy.","Why do you add water to the meat filling?",{"answer":401,"question":402},"Freezing them is the traditional method, not a compromise. Lay the shaped dumplings on a floured tray in a single layer, freeze until solid, then bag them for up to three months and boil straight from frozen with about a minute of extra time. What you should not do is leave raw pelmeni sitting in the fridge, because the filling soaks the dough and the seams burst.","Can I make pelmeni ahead of time?",{"answer":404,"question":405},"They float, and then they need a little longer. Once the dumplings rise to the surface, count three to four minutes for fresh ones and four to five for frozen, keeping the water at a steady boil. Test one: the dough should be tender with a slight chew and the meat inside completely opaque and grey, not pink.","How do I know when pelmeni are cooked?",{"answer":407,"question":408},"Usually one of three causes: the seal was made on damp or greasy dough, the dough was rolled unevenly so a thin spot burst, or the pot was overcrowded and the dumplings knocked against each other. Seal with dry fingertips, press firmly along the whole edge, and cook in batches with plenty of room in a wide pot.","Why did my pelmeni fall apart in the water?",[410,411,412,413,414,415],"Roll the dough thinner than feels sensible, about 1.5 mm. Thick pelmeni are heavy and gluey no matter how good the filling is.","Keep the filling ice cold and work in batches, taking only a third of it out of the fridge at a time, so the fat stays firm and does not smear.","Grate the onion on the coarse side of a box grater instead of chopping it. Grated onion melts into the meat; chopped onion stays as crunchy lumps.","Seal with dry fingers on dry dough. If the edges have dried out, wet them with a fingertip of water, but too much water makes the seam slip open in the pot.","Salt the cooking water like pasta water and keep it at a steady rolling boil, then count 3 to 4 minutes from the moment the dumplings surface.","Freeze them in a single layer on a floured tray until solid before bagging, and cook them from frozen without thawing.","🥟","Pelmeni are small dumplings of very thin unleavened dough wrapped around a filling of raw minced meat, grated onion and a surprising amount of ice water, then pinched into a ring so the two ends meet. They are boiled straight from raw, and the water inside the filling turns to broth as they cook, so biting into a good one releases a mouthful of hot juice before you reach the meat. The dough is not soft and doughy but slippery and thin, closer to a good hand-cut noodle. Russians eat them by the bowlful with melted butter and black pepper, with vinegar for sharpness, with smetana, or floating in their own cooking broth. Making them is repetitive work that goes fast with two people and a radio.","Pelmeni belong to Siberia and the Urals, and the name is not Russian at all: it comes from the Komi and Udmurt languages of the Finno-Ugric peoples of the region, from words meaning roughly bread ear, which is exactly what a pinched pelmen looks like. The dumpling itself sits in the huge Eurasian family that includes Chinese jiaozi, Central Asian manti and Georgian khinkali, and the most plausible account is that the form arrived from the east and settled in the far north, where it turned out to be spectacularly useful.\n\nThe usefulness is the cold. Pelmeni freeze perfectly, and in Siberia they were made in enormous batches in autumn, laid out on boards in the yard, frozen solid within an hour, and stored in cloth sacks in the entrance hall or a shed all winter. Hunters and travellers carried frozen pelmeni the way other people carried hard cheese, and cooked them by dropping a handful into boiling water or melted snow. Because the meat freezes raw and the dough is unleavened, they survive months without losing anything, which made them one of the few genuinely convenient foods in a place with a nine-month winter.\n\nThe traditional filling is a mix rather than a single meat — commonly beef with pork, sometimes with lamb, elk or game in hunting regions — and the onion is grated rather than chopped so it dissolves and keeps the meat moist. The other standard trick is water or ice added directly to the filling, which sounds wrong and is the entire reason the dumplings turn juicy. How to eat them is a matter of local conviction: butter and pepper in one household, vinegar in another, smetana in a third, broth in a fourth, and the household that does all four at once is not unusual either.","Uncooked pelmeni freeze for 3 months and are best treated as a freezer staple: freeze them in a single layer on a floured tray until hard, then transfer to bags, and boil from frozen with an extra minute of cooking. Cooked pelmeni keep 2 days refrigerated but the dough softens; fry them in butter rather than reboiling. Do not refrigerate raw pelmeni for more than an hour — the filling wets the dough and the seams open in the pot.",[421,422,423,424],"A dough rested twice, which makes it roll out thin enough to see the filling through without tearing.","Ice water beaten into the filling, the step that produces the mouthful of hot broth inside each dumpling.","Freezing instructions built into the method, because pelmeni were designed to be made in bulk and stored.","Two shaping options — the classic pinched ring and the fast cutter method — with an honest account of what each costs you.",[426,427,428,429,430],"Rolling pin","Large wide pot","Slotted spoon","Box grater","Baking trays for freezing",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,66,3,890,30,610,[439],"Melted butter and coarse black pepper, a small dish of vinegar, smetana, and a spoonful of grated horseradish for anyone who wants it.",[441,444,447],{"name":442,"description":443},"Pelmeni v bulyone","Cook the dumplings directly in a light meat broth and serve them in it with dill and black pepper — a soup and a main course in the same bowl, common in winter.",{"name":445,"description":446},"Fried pelmeni","Boil, drain, then fry the dumplings in butter until blistered and brown on two sides. The standard treatment for leftovers and arguably better than the original.",{"name":448,"description":449},"Ural pelmeni with game","Elk, venison or bear meat mixed with pork fat, which is how the dumplings were made in hunting regions. Any lean game works if you add enough fat to the mix.",[451,457,462,466,469,474,477,481,485,488,490,493,498,502,506],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","plain flour, plus more for dusting","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"eggs","egg","piece",{"qty":463,"name":464,"unit":465,"group":456},220,"cold water","ml",{"qty":458,"name":467,"unit":468,"group":456},"fine salt","tsp",{"qty":470,"ref":471,"name":472,"unit":455,"group":473},300,"ground-beef","minced beef","For the filling",{"qty":470,"ref":475,"name":476,"unit":455,"group":473},"ground-pork","minced pork, not too lean",{"qty":478,"ref":479,"name":480,"unit":461,"group":473},2,"onion","onions, coarsely grated",{"qty":478,"ref":482,"name":483,"unit":484,"group":473,"optional":8},"garlic","garlic, finely grated","clove",{"qty":486,"name":487,"unit":465,"group":473},120,"ice water",{"qty":489,"name":467,"unit":468,"group":473},1.5,{"qty":458,"ref":491,"name":492,"unit":468,"group":473},"black-pepper","freshly ground black pepper",{"qty":494,"ref":495,"name":496,"unit":455,"group":497},60,"butter","butter, melted","To serve",{"qty":499,"ref":500,"name":501,"unit":455,"group":497},200,"sour-cream","smetana or sour cream",{"qty":434,"ref":503,"name":504,"unit":505,"group":497},"vinegar","white or malt vinegar, in a small dish","tbsp",{"qty":507,"ref":508,"name":509,"unit":510,"group":497},0.5,"dill","dill, chopped","cup",[512,517,521,525,528,532,536],{"tip":513,"text":514,"title":515,"timerSeconds":516},"This dough should be firmer than pasta dough. Resist adding water; it loosens as it rests.","Beat the egg with the cold water and salt, then work it into the flour until the mixture comes together in a rough, shaggy mass. Knead on an unfloured surface for 10 minutes — it will feel stiff and unfriendly at first and turn smooth and elastic as you go.","Make the dough",600,{"text":518,"title":519,"timerSeconds":520},"Wrap the dough tightly and leave it at room temperature for 30 minutes, then knead it for another minute and rest it a further 10 minutes. The second rest is what lets you roll it paper-thin without it springing back.","Rest it, twice",1800,{"tip":522,"text":523,"title":524},"Fry a teaspoon of the filling in a pan and taste it — this is the only chance to correct the seasoning.","Combine both minced meats with the grated onion, garlic, salt and pepper, then beat in the ice water a spoonful at a time with a fork or your hand until the filling is soft, glossy and slightly sticky rather than dense. Cover and refrigerate until you need it.","Mix the filling",{"text":526,"title":527},"Working with a quarter of the dough at a time and keeping the rest covered, roll it out on a lightly floured surface to about 1.5 mm, thin enough that the grain of the board shows faintly through it. Cut out rounds of 6 to 7 cm with a glass or cutter.","Roll and cut",{"tip":529,"text":530,"title":531},"Any air trapped inside expands in the pot and pops the seam. Press it out as you seal.","Put a rounded teaspoon of filling on each round, fold it into a half-moon and press the edges firmly together from the middle outwards to push the air out, then bring the two corners around and pinch them together into a ring. Set each finished pelmen on a floured tray, not touching its neighbours.","Fill and pinch",{"text":533,"title":534,"timerSeconds":535},"Freeze the trays for anything you are not eating now, then bag the dumplings once they are rock solid. To cook, drop them into a wide pot of well-salted boiling water, stir once so they do not stick to the bottom, and cook for 3 to 4 minutes after they float to the surface.","Freeze or cook",240,{"text":537,"title":538},"Lift the pelmeni out with a slotted spoon, toss them straight away with melted butter and a heavy grind of black pepper, and scatter with dill. Bring smetana and a dish of vinegar to the table so everyone dresses their own bowl.","Serve hot","pel-MYEH-nee",[541,545,549],{"note":542,"swap":543,"original":544},"The mix exists to balance lean meat with fat. If you use a lean meat alone, add fat somehow, or the filling will be dry and crumbly.","All beef, beef and lamb, or minced turkey with a spoonful of butter","Beef and pork mix",{"note":546,"swap":547,"original":548},"Crème fraîche is closest in fat and tang. Yogurt is thinner and sharper but perfectly good as a table sauce.","Full-fat crème fraîche or thick Greek yogurt","Smetana",{"note":550,"swap":551,"original":552},"A genuine shortcut with a genuine cost: those wrappers are softer and thinner, so the dumplings cook faster and taste less chewy than real pelmeni.","Shop-bought round gyoza or wonton wrappers","Plain flour dough","pelmeni","Pelmeni (Siberian Meat Dumplings)","Pelmeni","Пельмени","Pel'meni","russia","Siberia and the Urals",6,75,15,40,"medium",[566],"main",[],[453,471,475,479,459],[570,573,575,577],{"alt":571,"src":572},"Bowl of boiled Siberian pelmeni dumplings glossy with butter, topped with sour cream, dill and black pepper","\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-1x1.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fpelmeni\u002Fhero-4x3.jpg",[553,580,581,582,583,584],"siberian dumplings","meat dumplings","russian dumplings","freezer food","smetana","2026-08-20","dishroute-kitchen","Thin unleavened dough sealed around raw minced meat, onion and ice water, boiled until the dumplings float and served with melted butter, vinegar, black pepper and smetana.",{"en":589},"\u002Frecipe\u002Fpelmeni",{"items":591,"total":862,"page":458,"limit":863,"hasMore":864},[592,622,652,682,710,741,751,778,807,834],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"romanized":597,"countrySlug":558,"baseServings":598,"prepMinutes":562,"cookMinutes":599,"difficulty":600,"course":601,"diet":602,"mainIngredients":603,"images":605,"keywords":615,"publishedAt":585,"updatedAt":585,"authorSlug":586},"beef-stroganoff","Beef Stroganoff (Beef Strips in Mustard Sour Cream)","Beef Stroganoff","Бефстроганов","Befstroganov",4,20,"easy",[566],[],[604,500,479,495],"beef-chuck",[606,609,611,613],{"alt":607,"src":608},"Skillet of beef stroganoff, browned beef strips in a pale mustard sour cream sauce with onions and parsley","\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-1x1.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fbeef-stroganoff\u002Fhero-4x3.jpg",[616,617,618,619,620,621],"beef stroganoff","befstroganov","sour cream sauce","russian beef","mustard sauce","quick dinner",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"romanized":627,"countrySlug":558,"baseServings":598,"prepMinutes":562,"cookMinutes":436,"restMinutes":628,"difficulty":564,"course":629,"diet":631,"mainIngredients":634,"images":637,"keywords":647,"publishedAt":585,"updatedAt":585,"authorSlug":586},"blini","Blini (Thin Yeast-Risen Russian Pancakes)","Blini","Блины","Bliny",90,[630],"breakfast",[632,633],"vegetarian","nut-free",[453,635,459,636,495],"milk","yeast",[638,641,643,645],{"alt":639,"src":640},"Stack of thin lacy Russian blini pancakes with sour cream, jam and salted salmon on the side","\u002Fimages\u002Frecipes\u002Fblini\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fblini\u002Fhero-4x3.jpg",[623,648,649,650,584,651,630],"russian pancakes","yeast pancakes","maslenitsa","buckwheat",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"romanized":655,"countrySlug":558,"baseServings":657,"prepMinutes":628,"cookMinutes":658,"restMinutes":628,"difficulty":659,"course":660,"diet":661,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":585,"updatedAt":585,"authorSlug":586},"kulebyaka","Kulebyaka (Layered Salmon and Buckwheat Pie)","Kulebyaka","Кулебяка",8,55,"hard",[566],[662],"pescatarian",[664,651,665,459,453],"salmon","mushrooms",[667,670,672,674],{"alt":668,"src":669},"Sliced kulebyaka showing layers of salmon, buckwheat, mushrooms and egg inside a golden yeasted crust","\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fkulebyaka\u002Fhero-4x3.jpg",[653,677,678,679,651,680,681],"coulibiac","salmon pie","russian pie","layered pie","yeast dough",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"romanized":685,"countrySlug":558,"baseServings":687,"prepMinutes":561,"cookMinutes":688,"restMinutes":689,"difficulty":659,"course":690,"diet":692,"mainIngredients":693,"images":695,"keywords":705,"publishedAt":585,"updatedAt":585,"authorSlug":586},"medovik","Medovik (Russian Honey Layer Cake)","Medovik","Медовик",12,45,480,[691],"dessert",[632,633],[694,453,500,495,459],"honey",[696,699,701,703],{"alt":697,"src":698},"Slice of Russian medovik honey cake showing many thin dark layers with pale sour cream between them","\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-1x1.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fmedovik\u002Fhero-4x3.jpg",[683,706,707,708,584,709],"honey cake","layer cake","russian dessert","sour cream frosting",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"romanized":715,"countrySlug":558,"baseServings":657,"prepMinutes":563,"cookMinutes":436,"restMinutes":494,"difficulty":600,"course":716,"diet":719,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":585,"updatedAt":585,"authorSlug":586},"olivier-salad","Olivier Salad (Potato, Pea and Pickle Salad)","Olivier Salad","Салат Оливье","Salat Olivye",[717,718],"appetizer","side",[],[721,722,459,723],"potato","peas","carrot",[725,728,730,732],{"alt":726,"src":727},"Bowl of Olivier salad with evenly diced potato, carrot, egg, peas and pickles in mayonnaise, topped with dill","\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-1x1.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Folivier-salad\u002Fhero-4x3.jpg",[735,736,737,738,739,740],"olivier salad","russian salad","potato salad","new year","mayonnaise salad","zakuski",{"slug":553,"title":554,"shortTitle":555,"nativeName":556,"romanized":557,"countrySlug":558,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":750,"publishedAt":585,"updatedAt":585,"authorSlug":586},[566],[],[453,471,475,479,459],[746,747,748,749],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[553,580,581,582,583,584],{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"romanized":754,"countrySlug":558,"baseServings":756,"prepMinutes":688,"cookMinutes":658,"restMinutes":757,"difficulty":564,"course":758,"diet":760,"mainIngredients":761,"images":763,"keywords":773,"publishedAt":585,"updatedAt":585,"authorSlug":586},"russian-pirozhki","Pirozhki (Russian Stuffed Yeast Buns)","Pirozhki","Пирожки",16,110,[759],"snack",[632,633],[453,762,459,495,479],"cabbage",[764,767,769,771],{"alt":765,"src":766},"Tray of golden baked Russian pirozhki buns, one torn open to show the cabbage, egg and dill filling","\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-1x1.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Frussian-pirozhki\u002Fhero-4x3.jpg",[774,775,776,777,681,759],"pirozhki","russian buns","stuffed buns","cabbage filling",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"romanized":783,"countrySlug":558,"region":784,"baseServings":598,"prepMinutes":785,"cookMinutes":432,"restMinutes":436,"difficulty":564,"course":786,"diet":787,"mainIngredients":788,"images":790,"keywords":800,"publishedAt":585,"updatedAt":585,"authorSlug":586},"kotleta-pozharskaya","Pozharsky Cutlets (Breaded Minced Chicken Cutlets)","Pozharsky Cutlets","Пожарская котлета","Pozharskaya kotleta","Tver",35,[566],[],[789,495,635,459],"chicken",[791,794,796,798],{"alt":792,"src":793},"Golden Pozharsky chicken cutlets with a spiky bread-cube crust, served with mashed potato and lemon","\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-1x1.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fkotleta-pozharskaya\u002Fhero-4x3.jpg",[801,802,803,804,805,806],"pozharsky cutlet","kotleta pozharskaya","chicken cutlet","russian cutlet","torzhok","breaded chicken",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"romanized":810,"countrySlug":558,"baseServings":560,"prepMinutes":432,"cookMinutes":812,"difficulty":600,"course":813,"diet":815,"mainIngredients":816,"images":819,"keywords":829,"publishedAt":585,"updatedAt":585,"authorSlug":586},"shchi","Shchi (Russian Cabbage and 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