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Loading...Pelmeni are traditional Russian meat dumplings beloved from Siberia to the Caucasus, featuring a tender egg-based dough wrapped around a savory filling of beef and pork. They are boiled until plump and floated, then served hot with sour cream, melted butter, and fresh dill for a deeply comforting meal.
Prep Time50 mins
Cook Time15 mins
Total Time65 mins
Servings4
Yield4 servings (about 60 dumplings)
Nutrition Facts
Per serving (estimated)
- 820 kcalCalories
- 38 gFat
- 15 gSaturated Fat
- 75 gCarbs
- 3 gFiber
- 3 gSugar
- 36 gProtein
- 800 mgSodium
- 680 mgPotassium
- 120 mgCalcium
- 5.5 mgIron
- 4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 2 large eggs
- 3/4 cup (180 ml) cold water
- 1/2 tsp fine salt
- 1 tbsp vegetable oil
For the filling
- 1/2 lb (225 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/4 cup (60 ml) ice water
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground coriander (optional)
For serving
- 1 cup sour cream
- 4 tbsp unsalted butter, melted
- 2 tbsp chopped fresh dill
- Red wine vinegar, for serving (optional)
- Flaky salt and black pepper, to taste
Directions
- Make the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and add the eggs, cold water, and oil; mix with a fork until shaggy, then knead by hand for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.
- Meanwhile, prepare the filling: In a medium bowl, combine the ground beef, ground pork, grated onion, garlic, ice water, salt, pepper, and coriander. Mix thoroughly with your hands or a wooden spoon until the mixture becomes slightly sticky and cohesive when pressed together.
- Roll out the rested dough on a lightly floured surface to about 1/16-inch (1.5 mm) thickness. Use a 2-inch (5 cm) round cutter or glass to stamp out circles of dough, gathering and re-rolling scraps until all the dough is used.
- Place about 1 teaspoon of filling in the center of each dough round. Fold the dough over to form a half-moon and pinch the curved seam tightly to seal, then bring the two opposite corners together and pinch again to form the traditional ear-shaped pelmeni.
- Arrange the finished dumplings on a floured parchment-lined baking sheet so they do not touch. At this stage you can freeze them on the tray until solid, then transfer to a freezer bag for later use.
- Bring a large pot of generously salted water to a vigorous boil. Drop the pelmeni in batches without crowding the pot and stir gently so they do not stick to the bottom.
- Once the water returns to a boil, reduce the heat to medium and cook the pelmeni for 7 to 9 minutes, until they float to the surface and the dough looks slightly translucent and the filling is cooked through.
- Lift the dumplings out with a slotted spoon, divide among warm bowls, and top each portion with melted butter, a generous spoonful of sour cream, a sprinkle of fresh dill, and a few drops of vinegar if using. Season with flaky salt and pepper before serving.
Cook’s Notes
- For the most tender dough, swap half of the cold water for cold milk and let the dough rest a full hour in the refrigerator before rolling.
- Always keep the filling cold; the ice water helps the meat stay juicy during boiling and prevents the filling from shrinking away from the wrapper.
- Pelmeni freeze beautifully: spread uncooked dumplings on a parchment-lined tray until solid, then transfer to a sealed freezer bag and cook straight from frozen, adding 2 to 3 minutes to the boil time.
- To check the seasoning of your filling before assembling, pan-fry a small teaspoon of the mixture until cooked through and taste; adjust salt and pepper as needed.
- Traditional Siberian pelmeni are often served with a splash of vinegar alongside sour cream; apple cider vinegar works nicely if you do not have red wine vinegar on hand.
