Russian Pelmeni Dumplings
These homemade Russian pelmeni feature tender unleavened dough wrapped around a savory, juicy beef filling.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 large egg
- •1/2 cup lukewarm water (120ml)
- •1/2 teaspoon salt
- •350g ground beef (or a beef and turkey mix)
- •1 small yellow onion, very finely minced or grated
- •2 cloves garlic, minced
- •1/4 cup ice-cold water (60ml)
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Plant-based butter or olive oil for serving
- •Fresh dill for garnish
Instructions
- 1
In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg and lukewarm water.
- 2
Mix with a fork until a shaggy dough forms, then turn it out onto a clean surface and knead for about 8 to 10 minutes until smooth and elastic.
- 3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
- 4
In a mixing bowl, combine the ground beef, minced onion, garlic, salt, black pepper, and ice-cold water. Mix thoroughly until well combined and slightly sticky.
- 5
Divide the rested dough into four manageable pieces. Roll out one piece on a lightly floured surface until it is about 2mm thick.
- 6
Use a small glass or round cutter (about 2 inches in diameter) to cut out circles from the dough sheet.
- 7
Place a small teaspoon of the meat filling in the center of each dough circle.
- 8
Fold the dough circle in half over the filling to create a half-moon shape, pressing the edges firmly to seal them completely.
- 9
Bring the two pointy ends of the half-moon together and pinch them to form a shape that resembles a little tortellini or nurse's cap.
- 10
Repeat the shaping process with the remaining dough and filling, placing the finished pelmeni on a floured baking sheet.
- 11
Bring a large pot of salted water to a rolling boil. Drop the pelmeni in gently, stirring occasionally so they do not stick to the bottom.
- 12
Once the pelmeni float to the surface, cook for an additional 4 to 5 minutes until the meat is fully cooked through.
- 13
Remove the pelmeni with a slotted spoon, toss immediately with olive oil or melted plant-based butter, and garnish with fresh dill.
💡 Chef tips
- Uncooked pelmeni freeze exceptionally well; place the baking sheet in the freezer until solid, then transfer them to a freezer bag and boil straight from frozen, adding a couple of extra minutes to the cooking time.
- Adding ice-cold water to the meat filling is the secret to keeping the inside juicy and creating a flavorful broth pouch inside each dumpling.
- Serve traditionally with a side of vinegar or a plant-based sour cream substitute for dipping.
✅ How it should turn out
The finished pelmeni should have a tender yet chewy pasta wrapper enclosing a savory, moist meat filling that releases a delicious broth when bitten into.