Russian Pelmeni Dumplings
Enjoy these comforting, handmade Russian dumplings filled with a savory spiced meat mixture and boiled to tender perfection.
Ingredients
- •2 cups all-purpose flour
- •1 large egg
- •1/2 cup warm water
- •1/2 teaspoon salt
- •1/2 lb ground beef
- •1/2 lb ground pork
- •1 small yellow onion, finely grated
- •1/2 teaspoon black pepper
- •3 tablespoons cold water
- •Sour cream and fresh dill for serving
Instructions
- 1
In a large bowl, whisk together the flour and salt. Create a well in the center, then add the egg and warm water.
- 2
Mix 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. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- 3
In a medium bowl, combine the ground beef, ground pork, grated onion, salt, black pepper, and cold water. Mix thoroughly until well combined.
- 4
Roll out the rested dough on a lightly floured surface until it is about 1/8-inch thick.
- 5
Cut out small circles using a 2-inch round cookie cutter or the rim of a small glass.
- 6
Place a small teaspoon of the meat filling into the center of each dough circle.
- 7
Fold the dough circle in half over the filling to create a half-moon shape, pressing the edges firmly to seal.
- 8
Bring the two sharp corners of the half-moon together and pinch them to form the classic pelmeni ear shape.
- 9
Bring a large pot of salted water to a boil. Drop the pelmeni in, stir gently so they do not stick to the bottom, and cook for about 5 to 7 minutes after they float to the surface.
- 10
Remove the pelmeni with a slotted spoon and serve hot tossed with butter, sour cream, and fresh dill.
💡 Chef tips
- Make ahead: You can freeze unboiled pelmeni on a baking sheet, then transfer them to a freezer bag for up to 3 months. Cook straight from frozen by adding an extra 2 minutes to the boiling time.
- Filling variation: A traditional mix of beef and pork yields the juicier and tastier results, but you can use all beef or all chicken if preferred.
✅ How it should turn out
The finished pelmeni should have tender yet chewy wrappers encasing a savory, juicy meat filling, filling the kitchen with a comforting, aromatic scent and tasting exceptionally rich when served with cold sour cream.