📝 About This Recipe
Pelmeni are the ultimate Russian comfort food, traditionally crafted in the heart of Siberia to survive long, harsh winters. These delicate, thin-skinned dumplings are filled with a juicy blend of minced meats and served in a crystal-clear, aromatic beef broth that elevates them from a simple snack to a soul-soothing meal. What makes this version special is the balance of savory meat, bright dill, and the signature tang of sour cream, creating a symphony of textures and temperatures in every spoonful.
🥗 Ingredients
For the Pelmeni Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 Large egg (at room temperature)
- 3/4 cup Warm water (around 100°F)
- 1/2 teaspoon Salt
For the Meat Filling
- 1/2 lb Ground beef (80/20 lean-to-fat ratio)
- 1/2 lb Ground pork
- 1 medium Yellow onion (very finely grated or processed into a paste)
- 2 cloves Garlic (minced)
- 3 tablespoons Ice water (essential for juiciness)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt
For the Aromatic Broth
- 8 cups Beef stock (high quality or homemade)
- 2 pieces Bay leaves
- 6 whole Black peppercorns
- 1 medium Carrot (sliced into thin rounds)
- 1 tablespoon White vinegar (to brighten the broth)
For Garnish and Serving
- 1/4 cup Fresh dill (finely chopped)
- 1/2 cup Sour cream (traditional Smetana if available)
- 2 tablespoons Unsalted butter (cubed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg and warm water. Gradually incorporate the flour until a shaggy dough forms.
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2
Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Cover with plastic wrap and let it rest for 30-45 minutes to relax the gluten.
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3
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, ground pork, grated onion (including its juices), minced garlic, salt, and pepper.
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4
Slowly fold the 3 tablespoons of ice water into the meat mixture. This creates a 'soup' inside the dumpling when cooked. Mix until just combined; do not overwork the meat.
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5
Divide the rested dough into four portions. Working with one portion at a time (keep the rest covered), roll the dough out on a floured surface until it is very thin, about 1-2mm thick.
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6
Using a small glass or a 2-inch round cutter, cut circles out of the dough. Place 1 level teaspoon of meat filling in the center of each circle.
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7
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal. Finally, pull the two corners of the half-moon together and pinch them to create the classic 'ear' or 'tortellini' shape.
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8
Repeat until all dough and filling are used, placing finished pelmeni on a floured baking sheet so they don't touch.
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9
In a large pot, bring the beef stock to a gentle boil. Add the bay leaves, peppercorns, and sliced carrots. Reduce heat and simmer for 15 minutes to infuse the flavors.
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10
Stir the white vinegar into the broth. Carefully drop the pelmeni into the simmering broth. Work in batches if necessary to avoid overcrowding.
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11
Once the pelmeni float to the surface, continue to cook them in the simmering broth for an additional 3-5 minutes to ensure the meat is fully cooked.
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12
Turn off the heat and stir in the cubes of butter. Ladle the hot broth, carrots, and dumplings into deep bowls.
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13
Garnish generously with fresh chopped dill and serve immediately with a dollop of cold sour cream on top or on the side.
💡 Chef's Tips
Grate the onion instead of chopping it; the onion juice is what makes the meat filling incredibly tender and moist. Do not skip the dough resting period; it makes the dough much easier to roll paper-thin without tearing. If you have leftovers, freeze them on a tray before they touch; once frozen solid, move them to a bag for a quick 10-minute meal later. Always use a splash of vinegar or lemon juice in the broth to cut through the richness of the meat and butter. For a crystal-clear broth, strain it through a fine-mesh sieve before adding the dumplings and carrots.
🍽️ Serving Suggestions
Serve with a side of spicy Russian mustard or prepared horseradish for a sharp flavor contrast. Pair with a cold glass of Kvass or a crisp, chilled vodka shot for an authentic Siberian experience. Accompany with thick slices of dark, toasted rye bread smeared with salted butter. Add a sprinkle of smoked paprika or red pepper flakes if you prefer a bit of heat in your soup.