Pelmeni are Russian dumplings made from a simple flour-and-egg dough wrapped around a seasoned meat filling, then boiled until tender. They are a beloved comfort food across Russia and neighboring countries, often served with butter, sour cream, or a splash of vinegar. This recipe delivers juicy, flavorful dumplings with a sturdy yet tender wrapper that holds up perfectly to boiling or freezing.
Ingredients
- 3 cups (360 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 lb (450 g) ground pork
- 1 medium onion, finely grated or minced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (60 ml) cold water or milk (for the filling)
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Make a well in the center and add the egg and 1 cup (240 ml) cold water. Stir with a fork until a shaggy dough forms. Turn out onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Cover with a damp towel and let rest for 20 minutes.
- Make the filling: In a separate bowl, combine the ground beef, ground pork, grated onion, garlic, salt, pepper, and 1/4 cup (60 ml) cold water or milk. Mix with your hands until well combined. The mixture should be soft and slightly sticky.
- Roll and cut: 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 2-inch (5 cm) round cutter to cut out circles. Gather the scraps and re-roll.
- 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 the edges to seal, then bring the two corners together and pinch to form the classic pelmeni shape. Place on a floured baking sheet.
- Boil: Bring a large pot of salted water to a rolling boil. Drop in pelmeni in batches (about 15–20 at a time) and stir gently to prevent sticking. Cook for 5–7 minutes after they float to the surface, until the meat is cooked through. The internal temperature of the filling should reach 160°F (71°C) (USDA FSIS safe minimum for ground meat).
- Serve: Remove with a slotted spoon, drain well, and toss with melted butter. Serve hot with sour cream, vinegar, or your favorite toppings.
Tips
- Dough consistency: If the dough is too dry, add water a teaspoon at a time; if too sticky, add flour. A soft, non-sticky dough is key.
- Freeze for later: Place uncooked pelmeni on a floured baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag. They keep for up to 3 months. Cook from frozen, adding 2–3 minutes to the boiling time.
- Don’t overfill: Too much filling makes sealing difficult and can cause the dumplings to burst during cooking.
- Use a pasta roller: If you have one, roll the dough in thin sheets (setting 5 or 6) to save time and get even thickness.
Serving Suggestions
Serve pelmeni hot, tossed with melted butter and a dollop of sour cream. A splash of white vinegar or a sprinkle of fresh dill adds brightness. They also pair well with a light broth, making a comforting soup. For a heartier meal, serve with sautéed onions or a side of pickled vegetables.
Variations
- Chicken or turkey: Replace the pork with ground chicken or turkey for a leaner filling. Add a bit more onion or a tablespoon of oil to keep it moist.
- Mushroom filling: For a vegetarian version, sauté 1 lb (450 g) of finely chopped mushrooms with onions until dry, then cool and use in place of the meat.
- Spiced up: Add 1/2 tsp of smoked paprika or a pinch of cayenne to the filling for a smoky or spicy kick.
- Baked pelmeni: Instead of boiling, arrange cooked (or raw) pelmeni in a baking dish, cover with cheese and broth, and bake at 375°F (190°C) for 20 minutes until bubbly.
Storage and Reheating
Cooked pelmeni can be refrigerated in an airtight container for up to 3 days. To reheat, place them in a skillet with a little butter over medium heat, or drop them into simmering broth for a minute. For frozen raw pelmeni, cook directly from frozen—no need to thaw—just add 2–3 minutes to the boiling time. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use only ground beef? Yes, but the texture will be denser. Adding a bit of water or milk to the filling helps keep it moist.
Why do my pelmeni fall apart? This usually happens if the dough is too thin or the edges weren’t sealed well. Make sure the dough is rolled to about 1/16-inch thickness and press the edges firmly, removing any air pockets.
Can I make the dough ahead of time? Yes, wrap it tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before rolling.
How do I know when they are done? They will float to the surface, but that’s not enough. Cook for an additional 5–7 minutes, then cut one open to check the filling is no longer pink and reaches 160°F (71°C).
Can I bake pelmeni instead of boiling? Yes, place them in a single layer on a baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes until golden and cooked through. Check the internal temperature.
What’s the difference between pelmeni and pierogi? Pelmeni are typically smaller, with a thinner dough and a meat filling, while pierogi are larger, often with potato, cheese, or fruit fillings. The dough and cooking methods are similar.
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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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