russiandumplingsbeefporkclassicboiledcomfort food

Pelmeni

Name: Pelmeni
Prep time: 18 min
Cook time: 12 min
Total time: 40 min
Yield: 2
Cuisine: Russian
Ingredients: 180 g plain flour; 1 medium egg; 70 ml water; 3 g salt; 120 g beef mince; 120 g pork mince; 60 g onion, very finely grated; 20 ml cold water; 4 g salt; 1 g black pepper; 2 litres water; 10 g salt; 20 g butter; 60 g sour cream; 8 g fresh dill, finely chopped

Pelmeni are tender, thin-skinned dumplings filled with a juicy mixture of beef, pork, and onion. Boiled until delicate and served with melted butter, cool sour cream, and fresh dill, they are comforting, savory, and deeply satisfying.

40 min

2 servings

708 kcal

Russian

Ingredients

Dough

180 gplain flour
1 mediumegg
70 mlwater
3 gsalt

Meat filling

120 gbeef mince
120 gpork mince
60 gonion, very finely grated
20 mlcold water
4 gsalt
1 gblack pepper

For boiling and serving

2 litreswater
10 gsalt
20 gbutter
60 gsour cream
8 gfresh dill, finely chopped

Instructions

1
Make the dough: in a bowl, combine the plain flour and salt. Beat in the egg and 70 ml water, then mix until a shaggy dough forms. Knead for 6-8 minutes until smooth and fairly firm; if it feels sticky, dust very lightly with extra flour. Cover and let it rest 10 minutes so it rolls out more easily.
2
While the dough rests, prepare the filling. Mix the beef mince, pork mince, very finely grated onion, cold water, salt, and black pepper until the mixture looks cohesive and slightly sticky. This brief mixing helps the filling stay juicy and hold together inside the dumplings.
3
Bring 2 litres of water and 10 g salt to a boil in a wide pot. Keep it at a steady boil while you shape the pelmeni.
4
Roll the dough on a lightly floured surface to about 1.5 mm thick. Cut out rounds about 6-7 cm across. Gather and reroll the scraps once. Keep the cut rounds covered so they do not dry out.
5
Place about 1 teaspoon of filling in the centre of each round. Fold into a half-moon, pressing out any trapped air and sealing the edges firmly. Then bring the two corners together and pinch to form the classic pelmeni shape. A tight seal is important so they do not open while boiling.
6
Boil the pelmeni in the salted water in 2 batches so the pot is not crowded. Stir gently after they go in to prevent sticking. Once they float, cook for 3-4 minutes more, until the filling is fully cooked and the wrappers are tender.
7
Lift the pelmeni out with a slotted spoon and toss immediately with the butter so they stay glossy and do not stick together.
8
Serve hot with sour cream and a generous scattering of fresh dill.

Nutrition per serving

708 kcal

Calories

35g

Protein

44g

Carbs

42g

Fat

Fiber

Notes

•For a 30-minute version, roll the dough thinly and work efficiently; using a 6-7 cm cutter keeps shaping fast.
•Grating the onion instead of chopping it gives the filling moisture without noticeable chunks.
•If desired, add a splash of vinegar to the serving plate or a few twists of black pepper for a more traditional table finish.
•Pelmeni freeze very well: freeze in a single layer, then store in a bag and boil straight from frozen, adding 1-2 extra minutes.

Background

Pelmeni are a beloved dumpling from Russia, strongly associated with Siberia, where they were traditionally made in large batches and frozen outdoors for winter. Their likely roots connect to older Eurasian dumpling traditions, but they became deeply embedded in Russian home cooking as a practical, hearty staple.

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