One of the most popular dishes on our menu is pelmeni. These traditional dumplings come from Eastern Slavic cuisine, but in various forms they can be found all around the world. Savory or sweet filled dough pockets are prepared across Asia as well, with popular variations such as Japanese gyoza. In Slovakia, we proudly cherish traditional filled dumplings, while neighboring Poland also considers them part of its culinary heritage.
The recipe itself changes depending on the region or country and is often passed down orally from generation to generation. These filled dumplings can then be boiled, steamed, fried, or pan-seared. Naturally, everyone believes their own recipe is the best. We’ve prepared our version for you—and we’ll leave the final judgment up to you. You can either try them in the restaurants of Ski & Wellness Residence Družba**** or make pelmeni at home using our recipe.
Dough
The first step is preparing the dough. It consists of all-purpose flour, eggs, vinegar, and a pinch of salt. Mix everything together thoroughly, then roll the dough out thinly with a rolling pin. Once ready, use it as the base for cutting out your pelmeni shapes.
Filling
Our pelmeni are filled with meat—specifically a flavorful combination of ground pork belly and pork shoulder. The meat is minced together with onion, garlic, and seasoning, then thoroughly mixed to create a rich, balanced filling. The key is to grind the meat finely enough and ensure that all ingredients are evenly distributed throughout the mixture, so every pelmeni has the perfect flavor in each bite.
Preparation
Next, cut small circles from the prepared dough and fill each one with the meat mixture. This stage requires patience and a bit of practice, but with every new piece, you’ll become faster and more precise. Before long, your pelmeni will start looking beautifully uniform—almost indistinguishable from one another.
Cooking
Once filled, your pelmeni can either be frozen for later whenever the craving strikes, or cooked immediately by placing them into boiling water for about 5–7 minutes. They’re ready when they gradually float to the surface. Serve the finished pelmeni with melted butter and sour cream for the classic, comforting final touch.
