📝 About This Recipe
Tracing its roots back to the heart of Siberia, Pelmeni are the ultimate Russian comfort food—delicate dumplings packed with a punch of savory flavor. These hand-folded treasures feature a thin, elastic dough wrapped around a succulent, spiced ground beef filling that releases a rich 'broth' upon the first bite. Whether served in a steaming bowl of bouillon or tossed in melted butter and sour cream, they offer a warming, soul-satisfying experience that is perfect for cold evenings and family gatherings.
🥗 Ingredients
The 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
- 1 tablespoon Vegetable oil (helps with elasticity)
The Beef Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 1 medium Yellow onion (grated or processed into a paste)
- 2 cloves Garlic (minced very finely)
- 3 tablespoons Ice water (secret for a juicy interior)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly cracked)
Cooking and Serving
- 2 pieces Bay leaves (for the boiling water)
- 3 tablespoons Unsalted butter (melted)
- 1/2 cup Sour cream (full fat, for serving)
- 2 tablespoons Fresh dill (finely chopped)
- 1 teaspoon White vinegar (optional, for traditional tang)
👨🍳 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, warm water, and vegetable oil.
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2
Gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and rest for at least 30 minutes; this relaxes the gluten for easier rolling.
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3
While the dough rests, prepare the filling. Grate the onion using the fine side of a grater to create a pulp; this ensures the onion flavor blends seamlessly without chunky bits.
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4
In a medium bowl, combine the ground beef, onion pulp, minced garlic, salt, and pepper. Mix by hand until just combined.
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5
Slowly fold in the ice water into the meat mixture. This creates a light emulsion that turns into a delicious 'soup' inside the dumpling as it cooks.
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6
Divide the rested dough into two halves. On a floured surface, roll out one half into a very thin sheet (about 1/16th of an inch thick).
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7
Use a small round cutter or a shot glass (about 1.5 to 2 inches in diameter) to cut out circles of dough.
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8
Place a small teaspoon of the beef filling in the center of each circle. Be careful not to overfill, as this will make sealing difficult.
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9
Fold the dough circle in half over the filling 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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10
Place the formed pelmeni on a floured baking sheet. Repeat with the remaining dough and filling.
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11
Bring a large pot of salted water to a boil and add the bay leaves. Carefully drop the pelmeni into the water in batches to avoid overcrowding.
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12
Once the pelmeni float to the surface, continue to boil them for 3-5 minutes to ensure the meat is fully cooked through.
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13
Use a slotted spoon to remove the pelmeni and transfer them to a warm bowl. Immediately toss with melted butter and fresh dill to prevent sticking.
💡 Chef's Tips
Always use grated onion rather than chopped; the juice from the onion is vital for the authentic flavor and moisture. Do not skip the resting period for the dough, or it will snap back when you try to roll it thin. If the dough edges aren't sticking, lightly moisten your finger with water and run it along the edge before sealing. Pelmeni freeze beautifully! Place them on a tray in the freezer until solid, then transfer to a bag; cook directly from frozen for 7-8 minutes. For an extra layer of flavor, sear the boiled pelmeni in a pan with butter until golden brown for a 'Fried Pelmeni' variation.
🍽️ Serving Suggestions
Serve in a shallow bowl with a dollop of cold sour cream and a sprinkle of extra dill. Pair with a side of spicy Russian mustard or horseradish for a sinus-clearing kick. A splash of white vinegar over the hot dumplings is a traditional way to cut through the richness of the beef. Serve alongside a bowl of hot beef bouillon for a more filling soup-style meal. Pairs excellently with a crisp, cold vodka or a glass of fermented Kvass.