Russian Pelmeni Dumplings (Print out)

Delicate dumplings filled with seasoned meat, served hot and topped with a rich sour cream sauce.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# How to Make It:

01 - Combine flour and salt in a large bowl. Add egg and gradually mix in cold water. Knead the dough for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and allow to rest for 20 minutes.
02 - Mix ground pork, ground beef, grated onion, minced garlic, salt, pepper, and cold water in a medium bowl until sticky and well combined.
03 - Roll out the rested dough on a floured surface to about 1/16 inch (2 mm) thickness. Use a 2.5-inch round cutter to cut out dough circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to create a half-moon shape, pinching edges tightly. Bring corners together and pinch to seal the dumpling.
05 - Bring a large pot of salted water to a boil. Add pelmeni in batches, stirring gently to avoid sticking. Cook for 5 to 7 minutes until pelmeni float and filling is cooked through.
06 - Remove pelmeni with a slotted spoon and serve hot. Top generously with sour cream and chopped dill if using.

# Expert Advice:

01 -
  • They're small enough to eat by the handful but substantial enough to feel like real comfort food.
  • Once you master the folding, you can freeze a huge batch and have a homemade meal ready in minutes.
  • That sour cream topping transforms something simple into something that tastes like someone spent hours in the kitchen.
02 -
  • The dough must be rolled very thin—if it's too thick, the pelmeni become doughy and lose their delicate character, which defeats the entire purpose.
  • Keep the filling cold while you work; this prevents it from becoming greasy and helps it hold together better during cooking.
  • Don't overcrowd the pot when boiling; give the pelmeni room to move around, or they'll stick together and cook unevenly.
03 -
  • Keep a small bowl of water nearby while you fill—dipping your finger in it and running it around the edge of each circle before folding seals the dough more securely.
  • If you have a pasta machine, use it to roll the dough to the perfect thickness; it's faster and more consistent than rolling by hand.
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