Paul’s Pelmeni is a beloved Madison, Wisconsin institution known for its plump, hearty Siberian-style dumplings. This recipe recreates that experience at home: a simple, forgiving dough wrapped around a juicy, seasoned filling of ground beef and pork. It works because the technique is straightforward—no special equipment required—and the result is a comforting, satisfying meal that freezes beautifully for quick weeknight dinners.
Ingredients
- For the dough: 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 large egg
- 1 cup (240 ml) cold water
- 1 tsp salt
- For the filling: 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1 medium yellow onion, finely grated (about 1/2 cup / 120 ml)
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (60 ml) cold water or broth
- For serving: butter, sour cream, vinegar, fresh dill (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and 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 out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. If it’s too sticky, add a little more flour; if too dry, add water a teaspoon at a time. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
- Make the filling: While the dough rests, combine the ground beef, ground pork, grated onion, garlic, salt, pepper, and cold water in a bowl. Mix with your hands until just combined—do not overwork. The mixture should be moist but hold together.
- Roll 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 the scraps and re-roll.
- Fill and shape: Place about 1 heaping teaspoon (about 10 g) of filling in the center of each circle. Fold the dough over to form a half-moon and pinch the edges firmly to seal. Then, bring the two corners together and pinch them to form the classic pelmeni shape. Place finished dumplings on a floured baking sheet, not touching.
- Cook the pelmeni: Bring a large pot of salted water to a rolling boil. Drop in the pelmeni in batches (about 15–20 at a time, depending on pot size). Stir gently to prevent sticking. Once they float to the surface, cook for 3–4 more minutes. The filling must reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines; check one dumpling with a food thermometer to be sure.
- Serve: Remove with a slotted spoon and toss immediately with a knob of butter to prevent sticking. Serve hot with sour cream, a splash of vinegar, and fresh dill.
Tips
- Don’t skip the dough rest: The 30-minute rest allows the gluten to relax, making the dough easier to roll and less likely to shrink back.
- Keep it cold: If the filling gets warm while you’re shaping, the fat can soften and make the dumplings soggy. Pop the baking sheet with shaped pelmeni into the fridge if your kitchen is warm.
- Freeze for later: To freeze, place the shaped, uncooked pelmeni on a floured baking sheet in a single layer and freeze until solid (about 2 hours). Then transfer to a zip-top bag. They’ll keep for up to 3 months.
- Substitution: If you can’t find ground pork, use all ground beef (increase to 1.5 lb / 680 g total). The dumplings will be slightly less juicy but still delicious.
Serving Suggestions
Serve pelmeni as a main course with a generous dollop of sour cream and a sprinkle of fresh dill. A splash of white vinegar or a squeeze of lemon brightens the rich filling. They also work well in a light chicken or beef broth as a hearty soup. A simple side of sautéed cabbage or a crisp green salad balances the meal.
Variations
While beef and pork is the classic combination, you can swap the filling entirely. Try ground chicken or turkey (cook to 165°F / 74°C) with finely chopped mushrooms. For a vegetarian version, use a mix of finely chopped mushrooms, cabbage, and caramelized onion, and cook until the filling is hot throughout. Some families add a pinch of nutmeg or allspice to the meat filling for warmth.
Storage and Reheating
Cooked pelmeni can be refrigerated in an airtight container for up to 3 days. To reheat, drop them into simmering water for 2–3 minutes, or pan-fry in butter over medium heat until golden and heated through. For frozen uncooked pelmeni, do not thaw—boil them directly from frozen, adding 2–3 extra minutes to the cooking time. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use a pasta roller to make the dough? Yes, a pasta roller works well. Roll the dough through the thickest setting first, then gradually thinner until you reach setting #5 or #6. Cut circles with your cutter as usual.
Why did my dumplings fall apart while boiling? This usually happens when the edges aren’t sealed tightly. Make sure to pinch them firmly, and consider pressing with the tines of a fork for extra security. Also, don’t overcrowd the pot; give them room to move.
Can I make the filling ahead of time? Absolutely. You can mix the filling up to 24 hours in advance and keep it covered in the refrigerator. The flavors will meld nicely. Bring it to room temperature for about 15 minutes before shaping.
What vinegar is best? In Madison, many people use plain white vinegar or apple cider vinegar. Red wine vinegar also works. The acidity cuts through the richness of the meat and sour cream.
How do I know when they’re done without a thermometer? While a thermometer is the safest way, a visual cue is that the dumplings float to the surface and look slightly translucent at the edges. For ground meat, the USDA FSIS safe minimum is 160°F (71°C), so checking with a thermometer is recommended.
Can I bake these instead of boiling? Yes, you can make a baked version (sometimes called pelmeni casserole). Place boiled pelmeni in a baking dish, cover with cheese and sauce, and bake at 375°F (190°C) until hot and bubbly. This is a great way to use leftovers.
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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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