📝 About This Recipe
Pelmeni are the ultimate comfort food of Russia, featuring thin, elastic dough wrapped around a succulent, raw meat filling that creates its own savory broth inside as it boils. Originating from the harsh winters of Siberia, these dumplings were traditionally frozen outdoors and carried by travelers as a hearty, portable meal. This recipe delivers a perfect balance of beef and pork seasoned with onion and black pepper, offering an explosion of juicy flavor in every bite.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 3/4 cup Warm water (approx. 100°F)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil (helps with elasticity)
For the Meat Filling
- 1/2 lb Ground beef (80/20 lean-to-fat ratio)
- 1/2 lb Ground pork (adds essential juiciness)
- 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 filling)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly cracked)
For the Cooking Liquid & Garnish
- 2-3 pieces Bay leaves (for the boiling water)
- 5-6 pieces Black peppercorns (for the boiling water)
- 2-3 tablespoons Unsalted butter (to toss the finished dumplings)
- 1/2 cup Sour cream (Smetana) (for serving)
- 1/4 cup Fresh dill (finely chopped)
- 1 teaspoon White vinegar (optional, for a 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
Gradually stir the flour into the liquid until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for at least 30 minutes.
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4
While the dough rests, prepare the filling. Combine the ground beef, ground pork, grated onion (including the juices), garlic, salt, and pepper in a bowl.
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5
Mix the meat by hand, gradually adding the ice-cold water. This ensures the meat stays moist and creates a light broth inside the dumpling as it cooks.
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6
Divide the rested dough into 4 manageable pieces. On a floured surface, roll one piece out very thin (about 1/16th of an inch). You should almost be able to see your hand through it.
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7
Using a small round cutter or a shot glass (about 1.5 to 2 inches in diameter), cut out circles of dough.
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8
Place a small teaspoon of the meat filling in the center of each circle. Do not overfill, or the seams will burst.
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9
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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10
Place formed pelmeni on a flour-dusted baking sheet. Repeat with the remaining dough and filling.
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11
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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12
Carefully drop the pelmeni into the boiling water in batches. Stir gently with a wooden spoon to prevent sticking to the bottom.
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13
Once the pelmeni float to the surface, cook them for an additional 3-5 minutes to ensure the raw meat filling is fully cooked through.
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14
Remove the dumplings with a slotted spoon and place them in a warm bowl. Immediately toss with butter to prevent sticking.
💡 Chef's Tips
Don't skip the dough resting period; it relaxes the gluten and makes it much easier to roll thinly without tearing. Grating the onion rather than chopping it is crucial for a smooth texture and maximum juiciness in the filling. If the dough edges feel dry, lightly dampen them with a finger dipped in water to ensure a perfect seal. You can freeze pelmeni on a tray before cooking; once frozen solid, transfer to a bag for a quick meal later. Avoid overworking the meat filling; mix just until combined to keep the texture light and tender.
🍽️ Serving Suggestions
Serve hot 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. For a 'Siberian style' presentation, serve the pelmeni in a portion of the hot cooking broth like a soup. Pair with a chilled shot of premium vodka to cut through the richness of the meat and butter. A side of fermented pickles or sauerkraut provides a bright, acidic contrast to the savory dumplings.