Wild Turkey Pelmeni
Family recipes are more than just meals; they are memories, traditions and the connections we pass down through generations. In my family, food has always been a way of sharing love, and some of my fondest memories are from learning to cook with my mother and great-grandmother. These recipes are cherished, and I’ve made it my mission to carry them forward for future generations. One of the most special recipes is pelmeni, Russian dumplings served with a variety of toppings. While I’ve embraced my family’s recipes, I’ve also put my own spin on them, incorporating the hunting lifestyle that my husband and I live.
Though I didn’t grow up in a family of hunters, hunting has become central to my life, especially as a way to provide for my family. One of the most satisfying ways to integrate hunting into my life has been by substituting wild game in traditional family dishes. These little changes, like swapping out the beef or pork in our family’s pelmeni recipe for game meat like wild turkey, bring together the old and the new. It’s a way of keeping tradition alive while evolving it to suit my family’s lifestyle, something I hope to pass down to my own children one day.
Pelmeni are small dumplings that can be served with a range of toppings—whether you prefer sour cream, butter, vinegar or even a bit of spice like sriracha. Traditionally, they’re made with pork or beef, but in my version, I’ve used ground wild turkey.
This recipe makes a generous batch, perfect for freezing and cooking up in under 10 minutes whenever the craving hits. Here’s how to make these special dumplings with a hunter’s twist.
Ingredients
Dough:
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 large egg
- 7 tbsp water
Filling:
- 8 ounces of ground game meat (I used ground wild turkey for this recipe)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 stock cube (optional, for cooking broth)
Serving Options:
- Butter
- Sour cream
- Fresh dill
- Vinegar
- Sriracha
- Curry powder
Equipment:
- Rolling pin
- Cutting ring (or a glass)
- Medium pot
- Fork
- Slotted spoon
- Measuring cups
- Baking sheets
- Parchment paper
Instructions
Making the Dough:
- Combine the flour and salt in a large bowl. Create a well in the center.
- Crack the egg into the well and add the water. Whisk together, gradually incorporating the flour until it forms a soft dough.
- Turn the dough onto a clean surface and knead for 5-7 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preparing the Filling:
- Mix the ground meat, salt and pepper in a bowl. Set it in the refrigerator while preparing the dough rounds.
Shaping the Pelmeni:
- Divide the dough into four portions. Roll each portion into thin, nearly see-through sheets.
- Use a 2-inch cutter (or glass) to cut out rounds. Place them on parchment paper without overlapping.
- Add a small teaspoon of filling to the center of each dough round.
- Moisten the edges with water, fold the dough over to form half-moons and press to seal. Bring the ends together and press to form a classic pelmeni shape.
- Lay the dumplings on a parchment-lined sheet in a single layer and freeze or cook immediately.
Cooking the Pelmeni:
- Bring a pot of salted water to a boil, adding a stock cube if desired.
- Drop 10-15 pelmeni into the boiling water. When they float to the surface, they’re ready—about 5 minutes.
- Use a slotted spoon to transfer to bowls and serve with your favorite toppings. I love a combination of butter, curry powder and sriracha for a bold flavor.