Classic Pelmeni
These traditional Russian dumplings are filled with a savory mixture of ground meats and onions, encased in a tender, thin dough. They are typically served with a dollop of sour cream and fresh herbs, making for a comforting and hearty main course.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 819 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 3.5 cupall-purpose flour
- 1 pcsegg
- 0.75 cupwater, warm
- 0.5 tspsalt
filling
- 250 gground beef, lean
- 250 gground pork, lean
- 1 pcsyellow onion, finely minced
- 2 clovegarlic, minced
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
for serving
- 4 tbspsour cream
- 2 tbspfresh dill, chopped
- 2 tbspbutter, melted(optional)
Equipment
slotted spoon · rolling pin · large bowl · large pot · cookie cutter
The method
Step by step
- 1
Combine the all-purpose flour and dough salt in a large bowl.
About 1 min
- 2
Make a well in the center of the flour mixture.
- 3
Add the egg and warm water to the well.
About 1 min
- 4
Mix with a fork, gradually incorporating the flour, until a shaggy dough forms.
About 2 min
- 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should be firm but pliable, not sticky.
- 6
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.
About 30 min
Cook’s note: Resting helps the gluten relax, making the dough easier to roll.
- 7
While the dough rests, prepare the filling by combining the ground beef, ground pork, yellow onion, garlic, filling salt, and black pepper in a medium bowl.
About 10 min
Cook’s note: Mix thoroughly but avoid overworking the meat.
- 8
Divide the rested dough into two equal portions.
About 1 min
- 9
On a lightly floured surface, roll out one portion of dough very thinly, about 1-2 mm thick.
About 5 min
Cook’s note: The thinner the dough, the more delicate the pelmeni will be.
- 10
Using a round cookie cutter or glass, cut out circles of dough, about 5-6 cm in diameter.
About 3 min
Cook’s note: Keep the dough scraps to re-roll and use.
- 11
Place a small amount of filling, about half a teaspoon, in the center of each dough circle.
About 5 min
Cook’s note: Do not overfill, or the pelmeni will be difficult to seal.
- 12
Fold the dough circle in half to create a crescent shape, pressing the edges firmly to seal.
About 5 min
Cook’s note: Ensure there are no air pockets inside the dumpling.
- 13
Bring the two ends of the crescent together and pinch them to form a ring shape.
About 5 min
Cook’s note: This classic shape helps the pelmeni cook evenly and hold the filling.
- 14
Place the formed pelmeni on a floured baking sheet and repeat with the remaining dough and filling.
About 15 min
Cook’s note: Ensure pelmeni do not touch each other to prevent sticking.
- 15
Bring a large pot of salted water to a rolling boil.
About 5 min
Cook’s note: The water should be salty like the sea to flavor the pelmeni.
- 16
Carefully drop the pelmeni into the boiling water in batches, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Overcrowding can lower the water temperature and make pelmeni stick.
- 17
Once the pelmeni float to the surface, cook for an additional 3-5 minutes until the filling is cooked through.
About 5 min
- 18
Remove the cooked pelmeni with a slotted spoon and transfer them to serving plates.
About 2 min
- 19
Serve immediately with a dollop of sour cream, a sprinkle of fresh dill, and melted butter if desired.
About 1 min
Per serving
Nutrition
- Calories
- 818.7kcal
- Protein
- 34.4g
- Carbs
- 84.7g
- Fat
- 36.8g
- Fibre
- 3.6g
- Sugar
- 2.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked pelmeni in an airtight container in the refrigerator.
Reheat gently in a pan with a little butter or in boiling water until warmed through.