Latvian Buckwheat and Pork Dumplings
Griķu Pelmeņi ar Cūkgaļu
Hearty and flavorful dumplings filled with a savory mixture of buckwheat groats and ground pork, seasoned with onion and marjoram. These dumplings are a comforting and traditional Latvian dish, often served with a dollop of sour cream or a simple broth.
🧂 Ingredients
- For the Dough:
- 2 cups All-purpose flour
- 1 Egg
- 1/2 cup Warm water
- 1/2 tsp Salt
- For the Filling:
- 1.5 cups Cooked buckwheat groats
- 250 g Ground pork
- 1/2 medium Onion, finely chopped
- 1 tsp Dried marjoram
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- For Serving:
- to taste Sour cream
- optional Broth or butter
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the egg and warm water. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
💡 Tip: Ensure the water is warm, not hot, to avoid cooking the egg. - 2
Prepare the filling: In a separate bowl, combine the cooked buckwheat groats, ground pork, finely chopped onion, marjoram, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 Tip: For a softer onion flavor, you can sauté the onion before adding it to the filling. - 3
Assemble the dumplings: Divide the dough into two portions. Roll out one portion thinly on a floured surface. Place small spoonfuls of the filling about 1 inch apart on one half of the dough. Fold the other half of the dough over the filling and press around each mound of filling to seal, then cut into individual dumplings using a knife or a round cutter.
💡 Tip: Ensure the edges are well-sealed to prevent the filling from escaping during cooking. - 4
Repeat with the remaining dough and filling. You can also form the dumplings by rolling small pieces of dough into circles, placing filling in the center, and folding into a half-moon shape, sealing the edges.
💡 Tip: Keep the assembled dumplings covered with a damp cloth to prevent them from drying out. - 5
Cook the dumplings: Bring a large pot of salted water to a rolling boil. Carefully add the dumplings in batches, ensuring not to overcrowd the pot. Cook for about 10-15 minutes, or until they float to the surface and are cooked through.
💡 Tip: The dumplings are cooked when they float and the dough is tender. - 6
Remove the dumplings from the water using a slotted spoon. Serve hot, optionally with a drizzle of melted butter or a side of broth, and a generous dollop of sour cream.
💡 Tip: These dumplings can also be pan-fried after boiling for a crispy exterior.
💡 Pro Tips
- ✓Leftover cooked buckwheat can be used for the filling.
- ✓Adjust the amount of marjoram to your taste.
- ✓If the dough becomes too sticky, add a little more flour, but be careful not to make it tough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sautéed mushrooms to the filling for an earthy flavor.
- For a vegetarian version, omit the pork and use a mixture of sautéed mushrooms, onions, and herbs.
- Serve with a dill and sour cream sauce.