📝 About This Recipe
Hailing from the heart of Russia and Siberia, Pelmeni are the ultimate comfort food, featuring thin, elastic dough wrapped around a succulent, spice-flecked meat filling. Unlike other dumplings, these are defined by their distinct ear-like shape and the addition of ice water to the filling, which creates a rich, built-in broth as they cook. Every bite offers a burst of savory juice, making them a beloved staple for cold winter nights and festive family gatherings alike.
🥗 Ingredients
The Silky 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 (adds elasticity to the dough)
The Succulent Filling
- 1/2 lb Ground beef (80/20 fat ratio for juiciness)
- 1/2 lb Ground pork (provides tenderness)
- 1 medium Yellow onion (grated or processed into a paste)
- 2 cloves Garlic (minced very fine)
- 3-4 tablespoons Ice cold water (the secret to a juicy interior)
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Salt (to taste)
Cooking and Garnish
- 2 pieces Bay leaves (for the boiling water)
- 5 pieces Whole peppercorns (for the boiling water)
- 3 tablespoons Unsalted butter (melted for tossing)
- 1/2 cup Sour cream (Smetana) (for serving)
- 2 tablespoons Fresh dill (finely chopped)
- 1 teaspoon White vinegar (optional, for a traditional tangy kick)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
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2
In a separate small bowl, lightly beat the egg with the warm water and vegetable oil. Pour this mixture into the flour well.
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3
Using a fork, gradually bring the flour into the liquid until a shaggy dough forms. Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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4
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30-45 minutes. This relaxes the gluten, making it easier to roll thin.
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5
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, ground pork, grated onion (including the juice), minced garlic, salt, and pepper.
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6
Add the ice-cold water to the meat mixture. Mix with your hands until fully incorporated; the water will be absorbed, ensuring the dumplings are incredibly juicy inside.
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7
Divide the rested dough into 3 equal pieces. Keep the pieces you aren't working with covered to prevent drying.
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8
Roll one piece of dough out on a lightly 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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9
Using a small circular cutter or a shot glass (about 2 inches in diameter), cut out circles of dough.
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10
Place a small teaspoon of the meat filling in the center of each circle. Do not overfill, or they will burst during cooking.
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11
Fold the dough in half over the meat 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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12
Place finished pelmeni on a flour-dusted baking sheet. Repeat with the remaining dough and filling.
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13
Bring a large pot of salted water to a boil. Add the bay leaves and peppercorns for aromatics.
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14
Drop the pelmeni into the boiling water in batches. Once they float to the surface, cook them for an additional 3-5 minutes to ensure the meat is fully cooked.
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15
Remove with a slotted spoon, toss immediately with melted butter to prevent sticking, and serve hot.
💡 Chef's Tips
Always grate the onion instead of chopping it; the onion juice is vital for the flavor and moisture of the meat. Don't skip the dough resting period, or the dough will snap back and be too thick. If you have extra pelmeni, freeze them in a single layer on a tray before transferring to a bag; they cook perfectly straight from the freezer (just add 2 minutes to the boil time). Ensure your seal is very tight; if any air is trapped inside, the dumpling might burst. For a deeper flavor, you can lightly sear the boiled pelmeni in a pan with butter until golden brown after boiling.
🍽️ Serving Suggestions
Serve in a shallow bowl with a generous 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 chilled shot of premium vodka to cut through the richness of the meat. Serve alongside a bowl of hot 'Borscht' for a complete Eastern European feast. Accompany with 'Ogurtzy' (fermented pickles) to provide a crunchy, salty contrast.