Cannabis Pelmeni Dumplings

Ingredients

• 400 g 400 g All-purpose flour
• 1 Stück 1 Stück Egg
• 150 ml 150 ml Water (cold)
• 250 g 250 g Ground beef
• 150 g 150 g Ground pork
• 1 Stück 1 Stück Onion (finely grated)
• 2 Zehen 2 Zehen Garlic (minced)
• 1 TL 1 TL Black pepper
• nach Geschmack nach Geschmack Salt
• nach Geschmack nach Geschmack Bay leaf + peppercorns (for cooking water)
• 200 g 200 g Sour cream
• 3 EL 3 EL Cannabutter
• 0.5 Bund 0.5 Bund Fresh dill (chopped)

Instructions

1. 1
   Dough: Knead flour, egg, salt, and cold water into a smooth, firm dough. Let rest in plastic wrap for 30 minutes.
2. 2
   Filling: Mix both ground meats with onion, garlic, pepper, and salt thoroughly.
3. 3
   Roll dough thin (1.5 mm). Cut into circles (2.4 inches / 6 cm).
4. 4
   Place 1 tsp filling in center, fold into crescent, pinch ends together — creates traditional pelmeni shape.
5. 5
   Boil in salted water with bay leaf and peppercorns for 5–7 minutes until they float.
6. 6
   Drain well.
7. 7
   Melt cannabutter in pan over low heat (max. 158°F / 70°C).
8. 8
   Briefly toss pelmeni in the butter.
9. 9
   Serve with sour cream and fresh dill.

Pro Tips

• Pelmeni folding technique: Crescent → bend ends toward center and pinch together — that's the classic shape.
• Making large batches: freeze on a floured board, then cook in portions.
• Cannabis butter at 158°F (70°C): intentionally lower — butter shouldn't brown, THC should be preserved.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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