Pelmeni are Russian dumplings made with thin, tender dough wrapped around a savory filling, commonly a mix of ground pork and beef. They are boiled and served hot, often with butter, sour cream, or broth; the simple dough and juicy filling make them satisfying without complicated equipment.
Pelmeni are especially associated with Siberia and the Urals, though they are now enjoyed throughout Russia and have many regional and family variations. This recipe makes a classic pork-and-beef version, with clear directions for sealing, cooking, and freezing the dumplings.
Ingredients
- 4 cups (500 g) all-purpose flour, plus up to 2 tablespoons (16 g) for dusting
- 2 large eggs (about 100 g without shells)
- 3/4 cup (180 ml) cool water
- 1 teaspoon (6 g) fine salt for the dough
- 1 pound (454 g) ground pork
- 1 pound (454 g) ground beef, preferably not extra-lean
- 1 medium yellow onion (about 150 g), finely grated or minced very finely
- 1/4 cup (60 ml) cold water for the filling
- 1 1/2 teaspoons (9 g) fine salt for the filling
- 1/2 teaspoon (1 g) freshly ground black pepper
- 4 quarts (3.8 L) water, for boiling
- 1 tablespoon (15 g) salt, for the cooking water
- 2 tablespoons (28 g) butter, for serving, optional
- 1/2 cup (120 g) sour cream, for serving, optional
- 2 tablespoons (8 g) chopped fresh dill, for serving, optional
Instructions
- Make the dough, 12 minutes. Put the flour and dough salt in a large bowl and make a well in the center. Beat the eggs with the water, pour them into the well, and stir from the center outward until a shaggy dough forms. Turn it onto a lightly floured counter and knead for about 8 minutes, until smooth and elastic. It should feel firm but not dry. If dry crumbs remain, wet your hands and knead again; if it is very sticky, dust the counter with a little flour rather than adding a large amount at once.
- Rest the dough for 30 minutes. Shape it into a ball, cover it tightly with an overturned bowl or wrap, and leave it at room temperature. This rest gives the flour time to absorb moisture and makes the dough easier to roll. Do not skip the cover: exposed dough dries quickly and can split when you try to seal the dumplings.
- Mix the filling while the dough rests, about 8 minutes. Combine the pork, beef, onion, cold water, filling salt, and pepper in a bowl. Mix with clean hands or a fork just until evenly combined. The water helps keep the filling tender and moist. Keep the bowl refrigerated if your dough rest runs longer, and wash your hands and any surfaces that touched raw meat before handling the dough again.
- Roll and cut the dough. Divide the rested dough into four pieces and keep three covered. Roll one piece on a lightly floured counter until about 1/16 inch (2 mm) thick. Cut rounds about 3 inches (7.5 cm) wide with a cutter or the rim of a glass. Gather and reroll scraps once or twice; repeated rerolling can make the dough tougher. Keep the cut rounds covered while you work so their edges stay pliable.
- Fill and seal the dumplings, about 45 minutes. Place roughly 1 teaspoon (5 to 7 g) of filling in the center of each round, leaving a clear border. Fold the round into a half-moon, press out trapped air, and pinch the edges firmly together. Bring the two tips of the half-moon around to meet and pinch them together to form the familiar little ring. If an edge will not stick, dab it with a fingertip moistened with water. Use a light touch with flour: too much on the rim can stop the dough from sealing. Set finished pelmeni on a lightly floured tray without letting them touch. Repeat with the remaining dough and filling.
- Bring the water to a boil. Bring the 4 quarts (3.8 L) of water and 1 tablespoon (15 g) salt to a rolling boil in a large pot. Add the pelmeni in batches, stirring gently once to keep them from sticking to the bottom. Avoid crowding the pot; too many dumplings can lower the water temperature and make them stick together.
- Cook until done, about 8 minutes after the dumplings float. Once the water returns to a gentle boil, cook the pelmeni for 6 to 8 minutes after they rise to the surface, stirring once carefully. Because dumpling size and filling temperature vary, check a large dumpling by cutting it open and measuring the center of the meat with a food thermometer. Ground meat must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, continue boiling and check again. The total cooking time, including bringing the water back to a boil, is about 18 minutes.
- Drain and serve. Lift the cooked pelmeni out with a slotted spoon or drain them gently. Toss with butter if desired and serve immediately with sour cream and dill, or ladle them into hot broth. Let any leftovers cool promptly and refrigerate within 2 hours.
Tips
- Keep the dough covered. Work with one portion at a time and cover unused dough and cut rounds. Dry edges are one of the main reasons dumplings split open in the pot. If the dough feels stiff after resting, knead it briefly; avoid adding water unless it is genuinely too dry to roll.
- Choose a practical meat blend. Pork and beef together give the filling a balanced, savory flavor. Ground lamb can replace some or all of the beef for a more pronounced flavor. Very lean meat tends to make a drier filling, so if that is what you have, do not omit the cold water.
- Seal out air and avoid overfilling. A small, level teaspoon of filling is usually enough for a 3-inch round. Press the edges together firmly and push out air pockets before sealing; trapped air and loose seams can cause pelmeni to open while boiling.
- Make a tray for the freezer. Arrange uncooked dumplings in one layer on a floured or parchment-lined tray and freeze until firm before transferring them to a sealed freezer bag. This prevents them from freezing into one solid clump and lets you cook only the portion you need.
Serving Suggestions
For a classic simple plate, spoon hot pelmeni into shallow bowls and add butter, sour cream, and chopped dill. A little black pepper is welcome, and a small splash of vinegar is another traditional-style accompaniment in some households. Keep the toppings separate at the table so each person can choose how rich or tangy to make the bowl.
Pelmeni also work well in a clear beef or chicken broth. Warm the broth separately, place the cooked dumplings in bowls, and pour the broth over them just before serving. This makes a more substantial soup and keeps the dough from becoming waterlogged while it waits. Serve with rye bread, a crisp cabbage salad, or sliced cucumbers for contrast. Since the dumplings contain both starch and meat, a modest side is usually enough.
Variations
All-pork or all-beef: Use 2 pounds (907 g) of one ground meat in place of the pork-and-beef blend. All-pork tends to be richer; all-beef has a firmer, more distinctly beefy flavor. Either way, keep the onion, water, salt, and pepper in the filling.
Lamb filling: Replace the beef with ground lamb, or use equal amounts of lamb and pork. Lamb is a useful alternative if you want a stronger, more aromatic filling. The dough and cooking method stay the same.
Use broth instead of water for serving: Boil the pelmeni in salted water as directed, then serve them in prepared broth. Cooking the dumplings directly in broth is possible, but it can make the broth cloudy and richer from the flour and meat juices.
Adjust the seasoning: Keep the filling seasoning restrained if you plan to serve the dumplings with salty broth or generous butter. For a more aromatic version, add a small pinch of ground coriander or finely chopped parsley. These are optional additions, not required for a traditional pork-and-beef filling.
Storage and Reheating
Refrigerate cooked pelmeni within 2 hours in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. Reheat a portion in gently simmering water or broth until hot throughout, or microwave it covered with a spoonful of water, pausing to stir or turn the dumplings. Leftovers should reach 165°F (74°C) when reheated, in line with USDA guidance; check the center of a dumpling with a food thermometer when practical.
Freeze uncooked pelmeni on a tray until firm, then transfer them to a freezer-safe airtight bag or container. For best quality, use within about 2 months. Cook them straight from frozen; do not thaw first, because thawed dough can become sticky and tear. Add them to boiling salted water in small batches, stir gently, and allow extra cooking time—often about 10 to 12 minutes after they float. Check that the filling reaches 160°F (71°C). Cooked pelmeni can also be frozen, though the dough may be softer after thawing; freeze in a single layer first, then package and use within 2 months for best texture.
Frequently Asked Questions
What does pelmeni mean, and where are they from?
Pelmeni are filled dumplings associated with Russian cuisine, particularly Siberia and the Urals. Their precise history and origin are debated, and similar dumplings are found across several neighboring cuisines. This recipe follows a widely familiar Russian-style approach with thin dough and a meat filling rather than claiming one version is the only traditional one.
Can I make pelmeni without a dumpling mold?
Yes. A round cutter or drinking glass works well for cutting the dough, and each dumpling can be filled and sealed by hand. A mold can speed up shaping, but it is not necessary. Keep the rounds covered, use a small amount of filling, and press the seams firmly; those details matter more than the tool.
Why did my pelmeni open while boiling?
Common causes are overfilling, dry dough edges, trapped air, or a weak seal. Use about a teaspoon of filling, moisten an edge lightly if it has dried, press out air before pinching, and seal the rim all the way around. A crowded, vigorously stirred pot can also knock dumplings against each other, so cook in batches and stir gently.
Can I cook pelmeni from frozen?
Yes. Put the frozen dumplings directly into boiling salted water rather than thawing them. Stir gently after adding them, wait for the water to return to a boil, and cook for roughly 10 to 12 minutes after they float, checking a large dumpling for a ground-meat center temperature of 160°F (71°C). The exact time depends on their size and how firmly frozen they are.
Can I prepare the dough or filling ahead?
You can make the dough a day ahead and keep it tightly wrapped in the refrigerator; let it sit at room temperature for about 20 minutes before rolling so it is easier to handle. The filling can also be mixed ahead and refrigerated in a covered container for up to 1 day. Shape the dumplings just before cooking or freeze them promptly; do not leave raw meat filling at room temperature while you work.
What can I use if I cannot find a traditional ingredient?
The ingredients here are widely available: all-purpose flour, eggs, ground pork, and ground beef make a practical version without specialty products. If you want a different meat, ground lamb can replace the beef, though it gives the filling a more pronounced flavor. Fresh dill is an optional garnish; parsley or no herb at all works if dill is unavailable.
Related
- Russian Chicken with Mushrooms and Sour Cream Recipe
- Russian Vegetarian Recipes: Mushroom Buckwheat Kasha
- Types of Russian Food: A Guide to Borscht and More
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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