pelmeni recipe

Pelmeni are the Russian version of dumplings. They&#039;re mostly served on cold winter days with sour cream or just butter.

Pelmeni (Russian Dumplings)

flour

water

eggs

salt

lb ground meat (pork, chicken, turkey,

onion

tbsp salt (to taste)

tsp pepper (to taste)

sour cream

Unsalted Butter

Combine

Sift the flour and salt into a large mixing bowl. Add the eggs and mix until incorporated. Add water.

Knead

Using a stand mixer, mix the dough until smooth. Sprinkle flour onto a flat work surface.

Pelmeni Dough

Filling

In a large bowl, mix the ground meat, grated onion, salt, and pepper with your hands until well-combined.

Pelmeni Filling

Roll

To save time, use a pelmeni mold to shape the dumplings. To do so, roll out a flat piece of dough and place it on the well-floured mold. Fill each hole with meat.

Fill

Make another flat, round piece of dough and place it on top. Sprinkle with flour and use a rolling pin to roll over the dough until each dumpling is separated.

Finish

Flip the mold over and shake out the pelmeni. Dust them with flour. At this point, you can either freeze them for later or boil them to eat immediately. 

By Hand (Optional)

Alternatively, you can make the pelmeni by hand. To do so, roll the dough out and cut small circles out of it using a cookie cutter. Place the meat mixture in the middle and fold over the sides into a half-moon shape, pinching the edges together to secure the filling inside. Connect the two corners together. Repeat until you have no dough or meat mixture left.

Assemble the Pelmeni (Mold or By Hand)

Boil

Bring a large pot of salted water to boil. Add the pelmeni in. Once they float to the top, they are finished and ready to be taken out. Strain the pelmeni with a colander. Drizzle them with butter and serve with a side of sour cream. Enjoy!

Boil the Pelmeni

This Pelmeni recipe for Russian dumplings is cold-weather comfort food that features homemade dough stuffed with a savory meat filling, and is delicious served with sour cream and fresh dill.

Pelmeni Recipe (Russian Dumplings)

milk (or more water)

all-purpose flour (plus more for kneading and rolling out)

beef (85% to 90% lean)

onion (finely grated)

garlic (crushed)

dill

apple cider vinegar (or distilled vinegar)

Worcestershire sauce ((optional))

tamari sauce (or soy sauce (optional))

black pepper

Butter

Sour Cream

herbs (such as dill

Whisk together the milk, water, and egg in a medium bowl.

Whisk together the salt and flour in a large bowl.

Stir the wet ingredients into the dry ingredients half at a time. Knead the dough a bit with your hands inside the bowl. Add additional flour (usually up to 1/2 cup) if needed to help the dough reach the right consistency and no longer sticks to the sides of the bowl.

Drape a tea towel over the top of the bowl and let the dough rest for 30 minutes.

For the Dough:

Use your hands to mix together all ingredients in a large bowl until well-combined. Cover and refrigerate 10 minutes.

For the Filling:

Lightly dust a large baking tray with flour. This is where you’ll place your dumplings once they’re filled.

Divide the dough into 4 equal portions and roll each into a ball. Leave 3 balls in the bowl and lay a piece of plastic wrap directly on top.

Flour your work surface where you’ll roll out the dough. Place 1 dough ball on the floured surface and roll it out with a floured rolling pin until it’s fairly thin.

You can use a round cookie cutter (about 2 1/2 inches in diameter) to stamp out circles. Alternatively, you can slice the dough into 2 1/2 inch squares; either use a knife with a ruler to guide you, or use a pizza cutter.

Place about 1 teaspoon of filling in the center of each piece of dough. Fold the dough over onto itself, and then pinch the outer edges together.

Put the Pelmeni onto the floured tray and dust with a little flour.

Spread the dumplings out evenly on the tray, trying not to let any of them touch.

Put the tray into the freezer until the Pelmeni is completely frozen, about 2 to 3 hours.

Once frozen, transfer the dumplings to a zip-top plastic bag. Label the bag with the date and contents, and freeze for up to 3 months.

To Shape the Pelmeni:

Bring a pot of salted water to a vigorous boil.

Add the frozen Pelmeni (about 10 per serving) and gently stir once to help prevent them from sticking together.

Once the dumplings float, let them boil for 3 minutes.

Drain well.

To Cook the Pelmeni:

If desired, add butter to the hot Pelmeni. Dollop on a little sour cream. Sprinkle on a little fresh dill or chives.

Serve warm.

To Serve Pelmeni:

These are so delicious! I love the fresh dill on top.

A couple of hours??? More like 4 hours lol. But it was great fun and I love you too. It's your turn to pick the next recipe ;-)

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Pelmeni (Russian Dumplings)

Pelmeni Recipe (Russian Dumplings)

Top 2 pelmeni recipe recipes from across the web

The most viewed pelmeni recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pelmeni (Russian Dumplings)

Pelmeni Recipe (Russian Dumplings)

The most viewed pelmeni recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine