Pelmeni are Russian dumplings with a thin, tender dough wrapped around a savory meat filling. A pelmeni making machine, also called a pelmenitsa, is a simple metal or plastic tray that lets you form dozens of uniform dumplings at once. It works beautifully for batch cooking, saving you hours of hand-folding while producing consistent results every time.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 large egg
- 1/2 cup (120 ml) cold water
- 1/2 teaspoon salt
- 1/2 lb (225 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 small onion, finely grated (about 1/4 cup / 60 ml)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon (15 ml) cold water (for the filling)
- Flour for dusting the tray
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, then knead on a floured surface for 5–7 minutes until smooth and elastic. Cover with plastic wrap 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 the 1 tablespoon of cold water. Mix until just combined; do not overmix. Set aside.
- Roll out the dough: Divide the dough into two equal pieces. On a lightly floured surface, roll one piece into a large, thin sheet about 1/16-inch (1.5 mm) thick. It should be wide enough to cover the entire pelmeni tray with some overhang.
- Dust the tray: Lightly flour the pelmeni tray, making sure to get flour into the indentations. This prevents sticking.
- Lay the first dough sheet: Carefully drape the rolled dough over the tray. Gently press it into the indentations with your fingers so the dough sinks into each mold.
- Add the filling: Place about 1 teaspoon (5 g) of filling into each indentation. Do not overfill, or the dumplings won’t seal properly.
- Cover with the second sheet: Roll out the second piece of dough to the same thickness and lay it over the filled tray. Press down gently with your hands to remove air pockets.
- Roll to seal: Use a rolling pin to roll over the top of the tray, pressing firmly to cut and seal the dumplings. Roll back and forth a few times to ensure clean edges.
- Remove the dumplings: Turn the tray upside down over a floured surface. The pelmeni should fall out easily. If any stick, gently nudge them with your fingers. Repeat with any remaining dough and filling.
- Cook the pelmeni: Bring a large pot of salted water to a boil. Drop in the pelmeni in batches, stirring gently to prevent sticking. Cook for 5–7 minutes after they float to the surface, or until the internal temperature of the filling reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
- Drain and serve: Remove with a slotted spoon, drain well, and serve hot with butter, sour cream, or vinegar.
Tips
- Dough consistency: If the dough is too dry, add water a teaspoon at a time. If too sticky, add a little flour. A well-rested dough is easier to roll and less likely to tear.
- Freezing 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 will keep for up to 3 months. Cook from frozen, adding 2–3 minutes to the boiling time.
- Substitutions: You can use all beef, all pork, or a mix of chicken and pork. For a vegetarian version, use finely chopped mushrooms and sautéed onions. The dough can be made with water only (omit the egg) for a firmer texture.
- Common mistake: Overfilling the molds leads to leaking and messy seals. Use exactly the amount suggested, and don’t press the filling into the dough.
Serving Suggestions
Serve pelmeni hot with a dollop of sour cream, a pat of butter, or a splash of vinegar. They also pair well with a light broth for a soup-like meal. Sprinkle with fresh dill or parsley for a bright finish.
Variations
- Siberian style: Use a mix of beef, pork, and a little game meat like venison if available.
- Mushroom pelmeni: Replace the meat with finely chopped sautéed mushrooms, onions, and a little sour cream for richness.
- Spicy kick: Add a pinch of cayenne or a dash of hot sauce to the filling.
- Herb-infused dough: Add chopped fresh dill or parsley to the dough for extra flavor.
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 until heated through, or drop them into boiling water for 1–2 minutes. For frozen uncooked pelmeni, cook directly from frozen, adding 2–3 minutes to the boiling time. Refrigerate any leftovers within 2 hours of cooking.
Frequently Asked Questions
Do I need to flour the tray every time? Yes, a light dusting of flour each time prevents sticking and makes the dumplings release cleanly. Re-flour after every batch.
Can I use a pasta roller to roll the dough? Absolutely. A pasta roller set to a thin setting (about 1/16 inch) works perfectly and saves time. Just make sure the dough sheet is wide enough to cover the tray.
Why are my pelmeni falling apart during cooking? This usually happens if the dough is too thin or the edges weren’t sealed properly. Make sure you roll the dough to an even thickness and press firmly with the rolling pin to cut and seal.
Can I make the dough ahead of time? Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling.
How many pelmeni does a standard tray make? Most trays have 37 holes, but some have 19 or 25. Check your tray’s capacity; adjust the dough and filling amounts accordingly.
Can I bake or fry pelmeni instead of boiling? Yes, you can fry boiled pelmeni in butter until golden for a crispy texture, or bake them at 375°F (190°C) for 15–20 minutes after boiling. This is a popular 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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