📝 About This Recipe
Hailing from the snow-swept landscapes of Siberia, Pelmeni are the ultimate Russian comfort food, featuring thin, silky dough wrapped around a succulent, spiced meat filling. Unlike other dumplings, true Pelmeni are defined by their 'ear' shape and a raw meat filling that cooks inside the dough, creating a concentrated, flavorful broth in every bite. This recipe delivers a nostalgic taste of tradition, perfect for a cozy family gathering or a weekend meal prep project.
🥗 Ingredients
For the Silky Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 2 Large eggs (at room temperature)
- 3/4 cup Warm water (roughly 100°F)
- 1 tablespoon Vegetable oil (adds elasticity to the dough)
- 1 teaspoon Fine sea salt
For the Traditional Meat Filling
- 1/2 lb Ground beef (80/20 fat ratio for juiciness)
- 1/2 lb Ground pork (adds essential fat and tenderness)
- 1 large Yellow onion (grated or processed into a paste)
- 2 cloves Garlic (minced very finely)
- 3-4 tablespoons Ice cold water (secret for a juicy interior)
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (to taste)
For the Cooking Liquid & Garnish
- 2-3 pieces Bay leaves (for the boiling water)
- 5-6 whole Black peppercorns (for the boiling water)
- 3 tablespoons Unsalted butter (melted for tossing)
- 1/2 cup Sour cream (Smetana) (for serving)
- 1/4 cup Fresh dill (finely chopped)
- 1 tablespoon Red wine vinegar (optional, for dipping)
👨🍳 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 eggs, warm water, and vegetable oil.
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2
Gradually incorporate the flour into the liquid using a fork until a shaggy dough forms. Turn the dough out onto a floured surface.
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3
Knead the dough vigorously for about 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands. Wrap in plastic wrap and let it rest for 30-45 minutes; this is crucial for the gluten to relax.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, ground pork, garlic, and the grated onion (including its juices).
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5
Season the meat with salt and plenty of black pepper. Add the ice cold water one tablespoon at a time, mixing by hand until the meat is light and slightly tacky. Keep chilled until ready to use.
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6
Divide the rested dough into 4 manageable pieces. Keep the pieces you aren't working with covered to prevent drying.
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7
On a lightly floured surface, roll out one piece of dough until it is very thin (about 1/16th of an inch). You should almost be able to see the counter through it.
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8
Use a small round cutter (about 2 inches in diameter) or a shot glass to cut out circles of dough.
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9
Place a small teaspoon of the meat filling in the center of each circle. Do not overfill, or the dumplings will burst during boiling.
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10
Fold the circle in half to create a half-moon shape, pinching the edges firmly to seal. Then, bring the two corners of the half-moon together and pinch them to create the classic 'ear' shape.
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11
Place the finished pelmeni on a flour-dusted baking sheet. Repeat with the remaining dough and filling.
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12
Bring a large pot of salted water to a boil. Add the bay leaves and peppercorns for aroma.
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13
Carefully drop the pelmeni into the boiling water in batches. Once they float to the surface, let them cook for an additional 3-5 minutes to ensure the raw meat inside is fully cooked.
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14
Use a slotted spoon to remove the dumplings. Place them in a bowl and immediately toss with melted butter to prevent sticking.
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15
Serve hot in shallow bowls, garnished with fresh dill and a generous dollop of sour cream on the side.
💡 Chef's Tips
Grating the onion instead of chopping it is the secret to a moist filling; the onion juice tenderizes the meat. If the dough edges aren't sticking, lightly moisten the rim of the circle with a finger dipped in water. Pelmeni freeze beautifully! Place them on a tray in the freezer until solid, then transfer to a bag; cook them straight from frozen for an extra 2-3 minutes. Avoid overworking the meat filling; mix just until combined to keep the texture light rather than rubbery. For a more intense flavor, cook the dumplings in beef or chicken broth instead of plain water.
🍽️ Serving Suggestions
Serve with a side of spicy Russian mustard or horseradish for a pungent kick. A splash of red wine vinegar or apple cider vinegar over the hot dumplings cuts through the richness of the meat. Pair with a chilled shot of vodka or a glass of fermented Kvass for a truly authentic experience. Serve as a soup by presenting the dumplings in a bowl of the hot, seasoned cooking broth. A side of pickled cucumbers or sauerkraut provides a bright, acidic contrast to the savory dumplings.