Russian
Pelmeni
Small Russian dumplings filled with juicy beef and pork, boiled until tender and served hot with butter and sour cream. The dough is rolled thin and wrapped by hand in the traditional half-moon shape with pinched ends.
Watch it madeAllasYummyFood · 4:12
Ingredients
- All-purpose flour1 1/2 cups, plus more for dusting
- Large egg1
- Cold water1/4 cup
- Fine salt3/4 tsp, divided
- Ground beef120g
- Ground pork120g
- Yellow onion1 small, very finely grated
- Black pepper1/4 tsp
- Cold water or crushed ice2 tbsp
- Bay leaf1
- Black peppercorns4
- Unsalted butter1 tbsp
- Sour cream1/4 cup
- White vinegar1 tsp, optional
- Fresh dill1 tbsp, chopped, optional
Method
- Make the dough by mixing the flour with 1/4 tsp salt in a bowl, then add the egg and cold water and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, then cover and rest for 30 minutes.
- Make the filling by combining the beef, pork, grated onion with its juices, remaining 1/2 tsp salt, black pepper, and 2 tbsp cold water or crushed ice.
- Mix the filling firmly with a spoon or your hand until it becomes sticky and cohesive, then keep it chilled while rolling the dough.
- Divide the dough in half and roll one piece very thin, about 1 to 2 mm thick, keeping the other piece covered.
- Cut the dough into 6 to 7 cm rounds with a glass or cutter.
- Place about 1 tsp filling in the center of each round, fold into a half-moon, press the edges tightly to seal, then bring the two corners together and pinch to form the classic pelmeni shape.
- Repeat with the remaining dough and filling, dusting the finished pelmeni lightly with flour so they do not stick.
- Bring a pot of salted water to a lively boil with the bay leaf and peppercorns.
- Add the pelmeni in batches, stir gently so they do not stick to the bottom, and boil for 5 to 7 minutes after they float to the surface.
- Lift the pelmeni out with a slotted spoon and toss immediately with butter.
- Serve hot with sour cream, a few drops of vinegar if desired, and chopped dill.
Common questions
Can I substitute the beef or pork in pelmeni filling?
Yes. You can use all beef, all pork, or a mix with ground chicken or turkey, but keep some fat in the filling so it stays juicy. If using lean meat, add a little extra cold water or crushed ice.
How long does pelmeni dough need to rest, and can I make it ahead?
Rest the dough 30 minutes so the gluten relaxes and it rolls out more easily. You can make it a few hours ahead, tightly wrapped in the fridge. If it dries out, let it sit at room temperature briefly before rolling.
What are the most common mistakes when shaping pelmeni?
The biggest mistakes are rolling the dough too thick, overfilling, and not sealing the edges well. Thin dough and a small amount of filling help them cook evenly. Keep the filling chilled so it stays firm and easier to handle.
How should I store uncooked or cooked pelmeni?
Freeze uncooked pelmeni in a single layer on a tray until firm, then transfer to a bag or container for up to 2 months. Cooked pelmeni keep in the fridge 3 to 4 days and reheat well in hot broth or boiling water.
What is the best way to serve pelmeni?
Serve pelmeni hot, boiled in salted water or broth, with melted butter, sour cream, and a splash of white vinegar if you like brightness. A little black pepper on top is classic, and the cooking broth can be served alongside.