For a richer flavor, consider adding a clove of minced garlic to the meat filling. If the dough becomes too sticky, add a little more flour, one tablespoon at a time. Pelmeni can be stored in the freezer for up to 3 months. Experiment with different ground meats, such as pork, lamb, or a combination of meats, to create your own unique flavor profile.
Russian Pelmeni
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PREP TIME1 hrs
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COOK TIME20 mins
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TOTAL TIME2 hrs 20 mins
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SERVING12 People
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VIEWS66
Embark on a culinary journey to Russia with these delightful meat-filled dumplings! A beloved tradition, perfect for cozy gatherings and easy weeknight meals. Make a large batch, freeze, and enjoy these little pockets of savory goodness whenever the craving strikes. Served traditionally with sour cream or a splash of vinegar.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol41 mg
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Fiber1 g
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Protein11 g
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Saturated Fat3 g
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Sodium800 mg
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Sugar0 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMake the dough: In a liquid measuring cup, whisk together the egg, oil, and salt. Add enough warm water to reach the 1-cup mark. (5 minutes)
02
StepPour the liquid into a large bowl, gradually add 3 cups of flour, and knead until the dough is smooth and elastic. (10 minutes)
03
StepCover the dough with a dish towel and let it rest for 30 minutes. (30 minutes)
04
StepPrepare the filling: In a medium bowl, combine the ground beef, chopped onion, ice-cold water, coarse salt, and freshly ground pepper. Mix thoroughly by hand or with a fork until well combined. Set aside. (10 minutes)
05
StepLightly dust a baking sheet with 1 tablespoon of flour and set aside. (2 minutes)
06
StepOn a lightly floured surface, roll out a portion of the dough very thinly. Keep the remaining dough covered with a dish towel to prevent it from drying out.
07
StepUsing a 2 1/2-inch cookie cutter, cut out rounds from the dough.
08
StepPlace about 1 teaspoon of the filling on one side of each dough circle.
09
StepFold the dough over to form a crescent shape and seal the edges firmly with your fingers.
10
StepJoin the ends of the crescent and pinch them together to form the traditional pelmeni shape.
11
StepPlace the formed pelmeni on the prepared baking sheet. Repeat with the remaining dough and filling.
12
StepFreeze the pelmeni for 30 minutes to prevent them from sticking together. (30 minutes)
13
StepBring a large pot of lightly salted water to a simmer.
14
StepWorking in batches, cook the frozen pelmeni in the simmering water until the meat is cooked through and the pelmeni float to the top, about 5 minutes. (5 minutes)
15
StepContinue cooking for an additional 5 minutes. (5 minutes)
16
StepTransfer the cooked pelmeni to serving plates using a slotted spoon. Serve hot with sour cream, vinegar, or your favorite dipping sauce.
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Theo Turner
Apr 9, 2025I added a little bit of grated nutmeg to the meat filling, and it gave it a lovely warmth.
Madisyn Marks
Mar 6, 2025The dough was easy to work with, and the filling was flavorful. I'll definitely be making these again!
Shayna Dietrichanderson
Jan 16, 2025My family absolutely loved these! They were a bit time-consuming to make, but definitely worth the effort.
Jacques Ernser
Jan 7, 2025I had some trouble getting the pelmeni to stay sealed, but they still tasted great!
Abbie Schmeler
Jan 4, 2025These pelmeni are so much better than the store-bought ones. Thank you for sharing this recipe!
Julian Mayer
Nov 23, 2024Freezing them before cooking is a great tip! They didn't stick together at all.