Ground Beef , Pork , Sour Cream
Best for: A crispy-bottomed dumpling plate for people who love pelmeni and a hot griddle.
Framed honestly as a grill adaptation: pelmeni are boiled dumplings, but they take beautifully to a second act on a cast-iron griddle set over the fire. Boil them first, then crisp them in butter with onions until the bottoms turn amber.
Grill: Griddle over direct medium-high heat; about 425°F surface, plus a pot for boiling. Equipment: Grill, cast-iron griddle, large pot, slotted spoon, spatula.
Ingredients
Rest: 3 minutes. Total: 31 minutes.
Pelmeni
- 1 lb frozen beef-and-pork pelmeni (or homemade, well sealed)
- 1 tablespoon fine table salt, for the water
- 1 bay leaf
Griddle finish
- 2 tablespoons butter
- 1 tablespoon neutral oil
- 1 medium yellow onion, thinly sliced
- 1/2 teaspoon black pepper
To serve
- 1/2 cup sour cream
- 2 tablespoons chopped dill
- 1 teaspoon vinegar (optional)
Directions
Bring a large pot of salted water to a boil with the bay leaf. Add the frozen pelmeni and stir once so they do not stick.
Boil until the pelmeni float, then cook 2 minutes more. The centers of a test dumpling should be hot and cooked through, at 160°F.
Lift the pelmeni out with a slotted spoon and drain well. Steam-dry them for 3 minutes so the griddle can crisp them.
Set a cast-iron griddle on the grill over direct medium-high heat. Add the butter, oil, and onion and cook for 4 to 5 minutes, until the onion softens.
Add the pelmeni in one layer and cook for 5 to 6 minutes, turning once, until the bottoms are crisp and amber.
Serve hot with black pepper, sour cream, dill, and a few drops of vinegar if using.
Grilling tip: Dry dumplings crisp; wet dumplings steam. The 3-minute steam-dry is the difference.
