Pelmeni Recipe

Introduction

Pelmeni are traditional Russian dumplings filled with a savory blend of pork and beef. Soft, tender, and satisfying, they make a perfect meal that’s both comforting and delicious. This recipe will guide you through making pelmeni from scratch, including the dough and filling.

Ingredients

• 4 cups all-purpose flour
• 1 large egg
• 1 cup whole milk
• 1/2 cup water
• 1 teaspoon salt (for dough)
• 1 teaspoon granulated sugar
• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, grated with juices
• 1 teaspoon salt (for filling)
• 1/2 teaspoon black pepper

Instructions

1. Step 1: In a large mixing bowl, whisk together the egg, milk, water, salt, and sugar. Add half of the flour and fold it in with a spatula. Then add the remaining flour and mix until combined.
2. Step 2: Transfer the dough onto a counter and knead for 7–10 minutes until it becomes soft and elastic. Wrap it in plastic wrap and let it rest at room temperature for 40–50 minutes.
3. Step 3: Meanwhile, prepare the filling by combining ground pork, ground beef, grated onion with its juices, salt, and black pepper in a bowl. Mix thoroughly with a spatula or your hands until evenly combined.
4. Step 4: Once rested, knead the dough again until soft and elastic, adding a little flour if needed. Cut off a piece about the size of an apple and roll it out evenly to about ¼-inch thickness.
5. Step 5: Use a glass or a round cutter to cut circles from the dough. Place about 1 teaspoon of the meat filling in the center of each circle. Fold the dough over and pinch the edges to form the characteristic pelmeni shape.
6. Step 6: To cook immediately or freeze for later, bring a large pot of water to a boil. Add the pelmeni (fresh or frozen), stirring gently to prevent sticking.
7. Step 7: Cook pelmeni for about 10 minutes or until they float to the surface. Remove them with a strainer ladle or drain like pasta, then serve hot.

Tips & Variations

• For extra flavor, add finely chopped garlic or herbs like dill to the filling.
• Use half pork and half beef for a balanced taste and texture; you can also try lamb or chicken for variation.
• If you prefer thinner dough, roll it out as thin as you can without tearing, for a lighter bite.
• Pelmeni freeze well; place them on a tray in a single layer to freeze, then transfer to a bag for easy cooking later.

Storage

Store uncooked pelmeni in the freezer for up to 3 months. Keep them in an airtight container or freezer bag. Cooked pelmeni can be refrigerated for up to 2 days and reheated by boiling or pan-frying briefly. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only beef or only pork for the filling?

Yes, you can use just one type of meat, but combining pork and beef typically gives a juicier and more flavorful filling.

Do I have to boil the pelmeni, or can I fry them?

Traditionally pelmeni are boiled, but after boiling, you can pan-fry them in butter or oil for a crispy finish if you like.

Pelmeni Recipe

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4.5 from 147 reviews

This traditional Pelmeni recipe features tender Russian dumplings filled with a savory blend of ground pork, beef, and onions wrapped in a soft, thin dough. Perfectly boiled until they float to the surface, these dumplings make a comforting meal served with sour cream or your favorite dipping sauce.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 50–60 pelmeni 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1 large egg
• 1 cup whole milk
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon granulated sugar

Filling Ingredients

• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, grated with juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Make the dough: In a large mixing bowl, whisk together the egg, milk, water, salt, and sugar. Gradually add half of the flour and fold it in using a spatula. Then add the remaining flour and mix until combined.
2. Knead the dough: Transfer the dough to a clean countertop and knead vigorously for about 7 to 10 minutes until it becomes soft and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 40 to 50 minutes.
3. Prepare the filling: In another bowl, combine ground pork, ground beef, grated onion along with its juices, salt, and black pepper. Mix thoroughly with a spatula or your hands until the mixture is evenly blended.
4. Roll out the dough: Once rested, knead the dough briefly again to soften. Take a piece about the size of an apple and roll it out evenly on a floured surface until it’s approximately 1/4 inch thick.
5. Cut dough circles: Use a glass or specialized cutter to cut out circles from the rolled dough.
6. Form pelmeni: Place about one teaspoon of the meat filling onto each dough circle. Fold the dough over the filling and pinch the edges tightly to form the characteristic pelmeni shape.
7. Cook pelmeni: Bring a large pot of water to a rolling boil over high heat. Add pelmeni (fresh or frozen) and stir gently to prevent sticking.
8. Boil until done: Cook the pelmeni for about 10 minutes or until they float to the surface, indicating they are fully cooked.
9. Drain and serve: Remove pelmeni with a slotted spoon or drain using a colander. Serve hot, traditionally accompanied with sour cream or your choice of dipping sauce.

Notes

• You can freeze uncooked pelmeni on a baking sheet before transferring them to a bag for longer storage.
• Use freshly grated onion with its juices to keep the filling moist and flavorful.
• Ensure the dough is rolled evenly to avoid uneven cooking.
• Pelmeni can be served with sour cream, vinegar, mustard, or melted butter.
• Adjust seasoning of the filling as per your taste preferences.

Keywords: pelmeni, Russian dumplings, ground pork, ground beef, traditional dumplings, boiled dumplings