📝 About This Recipe
Hailing from the heart of Russia and Siberia, Pelmeni are the ultimate comfort food—thin, silky dough pockets bursting with a savory, spiced meat filling. Unlike other dumplings, these are defined by their thin skins and the addition of cold water or ice to the filling, ensuring a burst of succulent broth in every bite. Whether served in a bowl of hot butter or a splash of vinegar, they are a timeless snack that brings warmth to any table.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 3/4 cup Warm water (approximately 100°F)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil (helps with elasticity)
The Filling
- 1/2 lb Ground beef (80/20 lean-to-fat ratio)
- 1/2 lb Ground pork (provides juiciness)
- 1 medium Yellow onion (grated or processed into a paste)
- 2 cloves Garlic (minced very fine)
- 3-4 tablespoons Ice cold water (key for a juicy interior)
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
Cooking & Serving
- 2-3 pieces Bay leaves (for the boiling water)
- 5 pieces Black peppercorns (for the boiling water)
- 3 tablespoons Unsalted butter (melted for tossing)
- 1/2 cup Sour cream (traditional Smetana style)
- 2 tablespoons Fresh dill (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the warm water, egg, salt, and vegetable oil until well combined.
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2
Gradually add the flour to the liquid mixture, stirring with a wooden spoon 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. It should become smooth, elastic, and no longer stick to your hands. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, ground pork, grated onion paste, and minced garlic.
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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 thoroughly until the meat has absorbed the liquid and feels slightly tacky.
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6
Divide the rested dough into four manageable pieces. Keep the pieces you aren't working with covered so they don't dry out.
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7
Roll one piece of dough out on a floured surface until it is very thin (about 1/16th of an inch). You should almost be able to see your hand through it.
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8
Use a small round cutter or a shot glass (about 2 inches in diameter) to cut circles out of the dough.
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9
Place a small teaspoon of meat filling in the center of each circle. Fold the dough in half to create a half-moon shape, pinching the edges tightly to seal.
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10
Bring the two corners of the half-moon together and pinch them to create the classic 'ear' shape of a traditional pelmeni.
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11
Place the finished pelmeni on a floured baking sheet. Repeat until all dough and filling are used.
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12
Bring a large pot of salted water to a boil. Add the bay leaves and peppercorns to the water for aromatics.
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13
Carefully drop the pelmeni into the boiling water in batches. Stir gently to prevent sticking. Once they float to the surface, cook for an additional 3-4 minutes to ensure the meat is cooked through.
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14
Remove with a slotted spoon and toss immediately in a bowl with melted butter to prevent them from sticking together.
💡 Chef's Tips
Don't skip the dough resting period; it's essential for getting that paper-thin stretch without tearing. Grating the onion instead of chopping it is a pro secret; the onion juice tenderizes the meat and adds incredible flavor. If you want to save some for later, freeze them on a tray in a single layer before bagging them; they cook perfectly straight from frozen. Avoid overfilling the circles, or the seams will burst during the boiling process. For an extra layer of flavor, sear the boiled pelmeni in a pan with butter until golden brown after boiling.
🍽️ Serving Suggestions
Serve hot in a shallow bowl with a dollop of cold sour cream and a sprinkle of fresh dill. Provide a small side dish of white vinegar and extra black pepper for dipping. Pair with a glass of chilled vodka or a warm cup of black tea. Serve 'in broth' by using the cooking liquid or a clean beef bouillon as a light soup base. A side of spicy Russian mustard or horseradish adds a fantastic kick.