Pelmeni are Russian dumplings made from a simple flour-and-egg dough wrapped around a juicy filling of ground meat and onion. They are boiled until tender and served with butter, sour cream, or vinegar. This recipe delivers a sturdy, easy-to-roll dough and a well-seasoned filling that stays moist through cooking, making pelmeni a satisfying and practical meal for any night of the week.
Ingredients
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 large egg
- 1 cup (240 ml) cold water
- 1 tsp salt
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1 medium onion, finely grated or minced (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp salt, or to taste
- 1 tbsp (15 ml) water or milk, for the filling
- For serving: butter, sour cream, vinegar, fresh dill (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and 1 tsp salt. Make a well in the center and add the egg and cold water. Stir with a fork until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If it feels too dry, add water 1 tsp at a time; if too sticky, add flour 1 tbsp at a time. Cover with plastic wrap or a damp towel and let rest for 30 minutes.
- Make the filling: In a bowl, combine the ground beef, ground pork, grated onion, garlic, black pepper, and 1/2 tsp salt. Add the water or milk and mix with your hands until well combined. Do not overmix; the filling should be light.
- Roll and cut the dough: Divide the dough into 4 portions. On a floured surface, roll one portion into a thin sheet, about 1/16-inch (1.5 mm) thick. Use a 3-inch (7.5 cm) round cutter or a glass to cut out circles. Gather and re-roll scraps.
- Fill and shape: Place about 1 teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon, press out air, and pinch the edges firmly. Bring the two corners together and pinch to seal, forming the classic pelmeni shape. Place on a floured baking sheet.
- Boil the pelmeni: Bring a large pot of salted water to a rolling boil. Add pelmeni in batches of 15–20, stirring gently to prevent sticking. Cook for 5–7 minutes, until they float to the surface and the filling reaches a safe minimum internal temperature of 160°F (71°C) as verified with a food thermometer (USDA FSIS recommendation for ground meat).
- Drain and serve: Remove with a slotted spoon, drain well, and toss with butter to prevent sticking. Serve hot with sour cream, vinegar, or fresh dill.
Tips
- Don’t skip the rest: The 30-minute dough rest allows the gluten to relax, making the dough easier to roll and less likely to shrink when boiled.
- Keep the filling cold: A cold filling is easier to handle and stays juicier. If your kitchen is warm, chill the filling for 15 minutes before shaping.
- Seal tightly: Press out all air when sealing, or the pelmeni may burst during cooking. If edges don’t stick, moisten them with a little water.
- Use a stand mixer if you like: You can make the dough in a stand mixer with the paddle attachment, but kneading by hand gives you more control over texture.
Serving Suggestions
Serve pelmeni as a main dish with a dollop of sour cream, a pat of butter, and a sprinkle of fresh dill. A splash of white vinegar or a spoonful of mustard adds brightness. For a heartier meal, serve them in a light broth with a side of rye bread. They also pair well with a simple cucumber salad dressed with sour cream and dill.
Variations
- Chicken or turkey filling: Substitute the beef and pork with ground chicken or turkey. Cook to 165°F (74°C) instead of 160°F (71°C) per USDA FSIS guidelines for poultry.
- Mushroom filling: For a vegetarian version, sauté finely chopped mushrooms with onion until dry, then cool and use as filling. Cook until heated through; no minimum temperature applies to vegetables.
- Potato filling: Mix mashed potatoes with fried onion and a little butter. This is a common Siberian-style variation.
- Spicy kick: Add a pinch of cayenne or a dash of hot paprika to the filling for heat.
Storage and Reheating
Refrigerator: Uncooked pelmeni can be kept on a floured tray, covered, for up to 1 day. Cooked pelmeni keep in an airtight container in the fridge for 3–4 days.
Freezer: Place uncooked pelmeni on a floured baking sheet in a single layer and freeze until solid (about 2 hours). Transfer to a zip-top bag and freeze for up to 3 months. Do not thaw before boiling; add 1–2 minutes to the cooking time.
Reheating: To reheat cooked pelmeni, drop them into boiling water for 1–2 minutes, or pan-fry in butter over medium heat until golden and heated through to 165°F (74°C) for leftovers. You can also microwave with a damp paper towel for 1–2 minutes, though the texture will be softer.
Frequently Asked Questions
Why did my pelmeni fall apart while cooking? The dough was likely rolled too thin, or the edges were not sealed tightly enough. Make sure to press out air and pinch firmly. Also, avoid overcrowding the pot, which can cause sticking and tearing.
Can I use a pasta maker to roll the dough? Yes, a pasta maker works well. Roll the dough through the thickest setting, then progressively thinner until you reach the desired thickness (about setting 5 or 6 on most machines). Dust with flour to prevent sticking.
How do I keep pelmeni from sticking together before cooking? Dust them generously with flour and keep them in a single layer on a baking sheet. If stacking, place parchment paper between layers.
What is the best flour to use? All-purpose flour works perfectly. Bread flour will make a chewier dough, while pastry flour will make it more delicate and harder to handle.
Can I make the dough ahead of time? Yes, you can wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before rolling.
Is it necessary to use two types of meat? No, but a mix of beef and pork gives a juicier, more flavorful filling. You can use all beef or all pork, just adjust the seasoning to taste.
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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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