We all connect over our shared love of boiled dough stuffed with a filling of sorts, which is what makes dumplings so universal. And while there are many types of dumplings native to different parts of the former Soviet Union, Siberia’s claim to fame is the Siberian pelmeni.

Pelmeni are tiny round dumplings stuffed with a blend of pork and beef. They’re either consumed with a generous chunk of butter and a dollop of sour cream, or — and this is my family’s favorite — in their own richly flavored cooking broth with plenty of black pepper. No matter how you serve them, they’re always made in big batches, and when cooked from frozen they’re ready in just 10 minutes.

In this two-hour class we will learn how to make the dough, 3 different fillings (spiced lamb, beef & pork, and wild mushroom), how to shape and the different ways to cook and serve these dumplings.

Ingredients and equipment list as well as a Zoom meeting link will be provided 2 days in advance so that you can get all set!