New to pelmeni and vareniki? Start here. Pelmeni are small, meat-filled dumplings — think a compact, dense bite with a thin dough. Vareniki are their larger, softer cousin, often filled with potato, cabbage, mushroom, or fruit. Both are boiled and served warm with toppings. Pick a filling, add toppings, eat. That’s the whole thing.
Start Here: The Four Classics
If you’ve never had Eastern European dumplings before, four dishes cover the essential range.
Pork & Beef pelmeni — the original. A seasoned blend of pork and beef inside thin, unleavened dough. Dense, savoury, deeply satisfying. This is the one that’s been eaten across Eastern Europe for centuries and the one that tells you immediately why. If you eat meat and you’re not sure where to start, start here.
Lamb & Beef pelmeni (halal) — the halal option and a genuine alternative in its own right, not an afterthought. The lamb brings a slightly richer, earthier note than pork. Excellent with sour cream and fresh herbs.
Potato vareniki — the definitive vegetarian dumpling. Mashed potato filling inside a softer, slightly thicker dough than pelmeni. Served with fried onions and sour cream, this is comfort food in its most honest form. Even committed meat-eaters tend to order a few alongside their pelmeni.
Sweet Cherry vareniki — the sweet side of the menu. A fruit-filled dumpling served with berry jam and sour cream. It’s not dessert exactly — more of a sweet main course, in the Eastern European tradition. If you’ve only ever thought of dumplings as savoury, this is the thing that changes your mind.
How to Build Your Bowl
The self-serve format means you’re building the bowl yourself. Here’s how to think about it.
Step one: choose your dumpling. Pick one type to start, or mix and match. First-timers usually do better with one type per bowl — it keeps the flavour profile coherent and lets you really taste what you’ve chosen. On your second visit, mix freely.
Step two: decide your quantity. For one person, 150–200g is the right range. At £5 per 100g, that’s £7.50–10 for the dumplings — before toppings, which are free. If you’re very hungry, go to 250g. If you’re having it alongside a drink and something sweet, 150g is plenty.
Step three: add toppings. All six are included. Take what appeals. Here’s what each one does for the bowl:
- Sour cream — cold and tangy against the hot dumpling. Non-negotiable. Always take it.
- Fried onions — golden, sweet, savoury. Goes with everything savoury on the menu.
- Fresh herbs — bright and green, cuts through the richness. Particularly good with pelmeni.
- Crispy bacon — adds crunch and smokiness. Excellent with potato vareniki.
- Sautéed mushrooms — earthy, warm, rich. Pairs beautifully with mushroom or potato vareniki.
- Berry jam — for the sweet dumplings. Indispensable with cherry or strawberry vareniki.
Toppings for Beginners
Don’t overthink it. But if you want a starting framework:
For savoury pelmeni: Sour cream + fried onions is the classic combination. Add fresh herbs if you want brightness. That’s a complete bowl.
For potato vareniki: Sour cream + fried onions + crispy bacon. The combination of soft potato filling, cold sour cream, sweet golden onions, and salty bacon is as good as simple food gets.
For mushroom or cabbage vareniki: Sour cream + sautéed mushrooms. Earthiness on earthiness — it works.
For sweet cherry or strawberry vareniki: Berry jam + sour cream. The jam amplifies the fruit, the sour cream tempers the sweetness. Take both.
The universal rule: always take sour cream. It’s the topping that makes the bowl.
What to Drink
Eastern European drinks are worth trying alongside your dumplings. They’re not what you’d expect, and they’re very good.
Uzvar — a traditional drink made from dried fruits (typically pears, apples, prunes). Gently sweet, slightly earthy. Warm or cold. Pairs beautifully with both savoury and sweet dumplings.
Kompot — stewed fresh or dried fruit, cooled and served as a drink. Clean, naturally sweet, not sugary. Think of it as a fruit drink made properly.
Kissel — a thickened fruit drink, somewhere between a juice and a very light gel. Slightly tart. Unusual and excellent.
House lemonade — for when you want something more familiar.
First-Visit Tips
A few practical things that first-timers sometimes miss:
You’re self-serve. Pick up a bowl, go to the dumplings, add toppings, bring it to the scales, pay. There’s no one taking your order. You’re in charge.
The scales weigh the dumplings, not the bowl or the toppings. Both are not counted. You pay £5 per 100g for dumpling weight only.
150g is a light meal. 200g is a proper portion. 250g is generous. Our suggestion: start with 200g on your first visit.
Try both pelmeni and vareniki if you can — they’re different enough to be worth comparing. Build a bowl that’s half and half. The contrast is instructive.
Don’t skip the sour cream. Seriously.
If you want to take dumplings home, we sell frozen 200g packs at £9. Same handmade dumplings, ready to boil.
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See the full menu at eatpelmeni.com/menu/.
Frequently Asked Questions
What should I order first?
Start with Pork & Beef pelmeni if you eat meat — it’s the classic and it immediately tells you what Eastern European dumplings are about. Add sour cream and fried onions. If you want to try the vegetarian option straight away, Potato vareniki with sour cream and fried onions is the perfect introduction.
How do I build a dumpling bowl?
Pick up a bowl, choose your dumplings from the available options (pelmeni or vareniki — or both), then add toppings from the six available (all included). Put the bowl on the scales — you pay £5 per 100g for the dumpling weight only. Toppings and the bowl don’t count.
What’s the best filling for beginners?
Pork & Beef pelmeni for meat-eaters. Potato vareniki for vegetarians. Both are the original, most classic versions of their type, and both make an immediate case for why Eastern European dumplings deserve more attention.
How much should I get?
150–200g for one person is the right range. At 200g, you’re paying £10 for the dumplings — a proper meal for London. If you’re very hungry or want to try multiple varieties, go to 250g. First-timers: 200g with sour cream and fried onions. You won’t leave wanting more.