Russian Dumplings - Pelmeni (пельмени)
Pelmeni are small, meat‑filled dumplings that hail from the Ural and Siberian regions of Russia—once staples for hunters who froze them outdoors and boiled them straight from the cold. Today they bring cozy comfort to modern tables, wrapped in wafer‑thin dough and bursting with juicy, seasoned filling. Serve with sour cream, melted butter, or herbs for a timeless taste of home.
Ingredients
Dough
- 500 g all-purpose flour (4 cups)
- 1 large egg
- 200 ml cold water (3/4 cup + 2 tbsp)
- 1 tsp salt
- 250 g ground beef
- 250 g ground pork
- 1 medium onion, very finely minced or grated
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp cold water or broth
- Large pot of salted water or broth
- Bay leaf & peppercorns (optional)
- Sour cream
- Fresh dill or parsley
Instructions
- Make the dough: Whisk egg, salt, and water in a bowl. Gradually stir in flour until a dough forms. Knead on a floured surface 8–10 minutes until smooth and elastic. Wrap and rest at room temperature 30 minutes.
- Prepare the filling: Combine meats, onion, garlic, salt, pepper, and cold water or broth. Mix with your hands until slightly sticky.
- Shape the pelmeni: Roll dough very thin (1–2 mm). Cut circles (6–7 cm diameter). Spoon ~1 tsp filling into each, fold into half-moon, press edges tightly, then pinch the corners together.
- Cook: Bring salted water or broth to a boil (add bay leaf & peppercorns if using). Add pelmeni in batches, stir to prevent sticking, and cook 5–7 minutes after they float.
- Serve: Dish up hot pelmeni with sour cream and sprinkle with fresh dill or parsley.
Notes
Freeze uncooked pelmeni on a tray, then transfer to freezer bags. Cook straight from frozen—add a minute or two to cooking time.
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