Name: Pelmeni (Russian Dumplings) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Russian
Ingredients: 3 cups flour; 2/3 cup lukewarm water; 3 eggs; 1 tsp salt; 2 lb ground meat (pork, chicken, turkey, and/or ground beef); 1 large onion, grated; 1/2 tbsp salt (to taste); 1 tsp pepper (to taste); Sour cream; Unsalted butter

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Introduction

Pelmeni are traditional Russian dumplings filled with a savory mixture of ground meat and onions. These tender pockets of goodness are boiled to perfection and best enjoyed with butter and sour cream. They make a comforting and satisfying meal anytime.

A black round bowl filled with about a dozen plump, pale yellow dumplings arranged closely together, each with a soft and slightly shiny texture. On top of the dumplings, there is a dollop of white creamy sauce garnished with fresh green parsley leaves. The bowl sits on a dark wooden serving board with a handle, resting on a wooden surface dusted with white flour. To the right of the bowl, there is a silver knife and fork, and in the background, a small black bowl with white sauce and some green herbs add extra detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups flour
2/3 cup lukewarm water
3 eggs
1 tsp salt (for dough)
2 lb ground meat (pork, chicken, turkey, and/or ground beef)
1 large onion, grated
1/2 tbsp salt (to taste, for filling)
1 tsp pepper (to taste)
Sour cream, for serving
Unsalted butter, for drizzling

Instructions

Step 1: Sift the flour and 1 tsp salt into a large mixing bowl. Add the eggs and mix until just incorporated, then gradually add lukewarm water while stirring to form a dough.
Step 2: Knead the dough using a stand mixer or by hand until it becomes smooth and elastic. Sprinkle flour on a flat work surface.
Step 3: In a large bowl, combine the ground meat, grated onion, 1/2 tbsp salt, and pepper. Mix thoroughly with your hands until well combined.
Step 4: Roll out a flat piece of dough and place it onto a well-floured pelmeni mold. Fill each hole with the meat mixture.
Step 5: Roll out another flat piece of dough and lay it on top of the filled mold. Sprinkle with flour and use a rolling pin to press down until individual dumplings are separated.
Step 6: Flip the mold over and gently shake out the pelmeni onto a floured surface. Dust them with more flour to prevent sticking.
Step 7: Alternatively, roll out the dough and cut small circles using a cookie cutter. Place a small amount of filling in the center, fold over into a half-moon shape, pinch the edges, then connect the two corners to form the classic pelmeni shape. Repeat until all dough and filling are used.
Step 8: Bring a large pot of salted water to a boil. Add the pelmeni and cook until they float to the top, about 5–7 minutes.
Step 9: Use a colander to strain the cooked pelmeni. Drizzle with melted unsalted butter and serve hot with sour cream on the side. Enjoy!

Tips & Variations

Freeze uncooked pelmeni on a tray dusted with flour before transferring to a bag for easy storage and quick meals later.
For extra flavor, add minced garlic or fresh herbs like dill to the meat filling.
Use a mixture of meats for a richer filling, such as combining beef and pork.
Serve with vinegar or mustard as an alternative to sour cream for a tangy twist.

Storage

Store uncooked pelmeni in an airtight container in the freezer for up to 3 months. Cooked pelmeni can be refrigerated for 2–3 days in a sealed container. Reheat boiled pelmeni gently in simmering water or pan-fry with butter until crispy.

How to Serve

A white bowl filled with a stack of smooth, pale beige dumplings that have a shiny, soft texture, each dumpling showing its small folded and pinched edges. Behind this bowl, there is another white bowl with more dumplings. To the left, there is a blurred silver fork lying on a white cloth, and in the top left corner, a white bowl with a white creamy sauce and a dark spoon is partly visible. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made dough for pelmeni?

Yes, you can use store-bought dough, but homemade dough provides a better texture and freshness that complements the filling perfectly.

How do I prevent pelmeni from sticking together when boiling?

Be sure to add salt to the boiling water and stir gently after adding the pelmeni. Serving them with melted butter after boiling also helps keep them separate and flavorful.