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Russian Dumplings Boraki

Russian Dumplings: Teigtaschen Boraki (Manji)

Valerie in the Kitchen with Nadja Kerstane from "A New Way of Cooking" making Russian Dumplings like Pelmeni, but in a traditional Armenian Boraki shape, also very similar to Manti or Mantu dumplings.
Course Pasta
Cuisine Russian German Canadian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Author Valerie Lugonja via Nadja Kerstane


Ingredients for the Dough

  • 250 grams or 1 cup water
  • 1 teaspoon salt
  • 500 grams flour

Ingredients for the Filling

  • 250 grams or 9.5 ounces onion , cleaned and quartered
  • 500 grams or one pound know your farmer fatty beef (40% fat)
  • 2 teaspoons or 10 grams vinegar
  • 1 ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Ingredients for a Simple Broth Sauce

  • 1 litre organic beef broth

Ingredients for a Simple Tomato Sauce

  • 50 grams onion
  • 10 grams Olive oil
  • 500 grams tomato sauce
  • 500 grams water
  • 180 grams tomato paste
  • 1 teaspoon salt
  • lots of freshly ground pepper
  • ½ cup heavy cream , sour cream, yogurt, if desired
  • 2 tablespoons fresh flat leaf parsley , finely chopped, if desired


Instructions for Dough

  1. Weigh water and salt into TM bowl; mix together 2 seconds speed 2
  2. Weigh in flour; combine for 5 seconds on speed 4 until ingredients clump together
  3. Knead for 3.5 minutes; remove from bowl and set aside (bowl should appear “clean”)

Instructions for Filling

  1. Without cleaning TM bowl, weigh onion into TM bowl; using spatula through hole in lid, set time for 2 seconds and go from speed 1-6 plunging spatula through hole on lid to keep ingredients close to blade
  2. Set time for 1 second, with spatula through hole in lid, plunge immediately and turn speed directly to speed 6; check the ingredients and repeat one more time for ½ a second to a second, if needed (onion must be finely minced, but not liquid)
  3. Weigh meat into TM bowl; add vinegar, salt and freshly ground pepper
  4. Set time to 2 seconds and repeat the same fast plunging action with stopping and starting the mixing process going to speed 6 again exactly as with onions
  5. Repeat for 1 more second only, if needed (be careful not to mix meat into pate or paste consistency; mixing by hand works well at this point, too, but TM is much faster

Instructions for Rolling Dough

  1. Cut dough into thirds; lightly flour work surface and roll large rectangle to pasta thickness (1/16th inch or thinner): a pasta roller would work well for this if you have one

Instructions for Individual Parcels and Steaming (in Varoma for TM owners)

  1. If freezing, prepare baking sheet with parchment paper; set aside OR if steaming immediately, butter bottom and shelves of steamer (Varoma using Thermomix)
  2. Divide large rectangle into 3-inch horizontal strips; trim edges
  3. Divide each strip into 3 inch squares (approximate); place a generous dollop of filling in the middle of each square (a good meatball sized portion)
  4. Pull all 4 corners of pasta square up to meet in middle over meat; pinch together
  5. Pinch each of 4 sides together to close;
  6. Take 2 corners of pasta and pinch together to close; repeat on opposite side
  7. Place on greased steamer shelf or on parchment covered sheet pan; repeat until finished
  8. Freeze over night; pack into labeled and dated freezer bags until ready to use OR set over sauce or boiling water and steam for 20-25 minutes until done
  9. If using Thermomix, prepare 1 litre or more of sauce in TM bowl; set to Varoma and steam for 18-20 minutes or until done
  10. Serve immediately with favourite sauce or butter and salt and pepper

Instructions for Rope Rolls and Simmering in Pan:

  1. Lightly oil heavy skillet; set aside
  2. Divide large rectangle into 2-inch vertical strips; place 9 to 10 half teaspoon portions of filling along each strip leaving enough space to pinch dough together in between
  3. Pinch ends of rope together; pinch between meat portions along strip of dough ending by pinching the dough together after last portion of meat filling
  4. Roll filled pockets into circle; place into prepared skillet
  5. Repeat process until skillet is filled with rolled ropes: each is one portion and one to three portions per person is a serving
  6. Cover with a light sauce of choice; bring to boil, then simmer at medium-low heat for 25 minutes or until done
  7. Serve immediately with a tossed green salad and crusty bread for dipping into the sauce

Instructions for the Simple Sauce in the Thermomix Machine

  1. Weigh onion into TM bowl; chop for 0.5 seconds on Turbo
  2. Weigh in olive oil; sauté for 5 minutes at Varoma on speed 2
  3. Weigh in all other ingredients; place Varoma with pasta parcels on top ready for steaming
  4. Set time for 25 minutes, temperature on Varoma and speed 2; cook longer if needed (watch how long it takes to get to Varoma temperature; it will likely take 25 minutes to steam after that)
  5. Add cream, yogurt, or sour cream to sauce with chopped parsley, if desired; pour over pasta and serve immediately