📝 About This Recipe
Hailing from the snowy expanses of Siberia, Pelmeni are the ultimate Russian comfort food—thin, delicate pockets of dough enveloping a succulent, spice-flecked meat filling. Unlike other dumplings, the secret to authentic Pelmeni lies in the 'cold-cure' of the meat and the addition of ice water to ensure every bite is bursting with savory juices. These silver-dollar-sized treasures are traditionally served with a dollop of cool smetana (sour cream) and a splash of vinegar for a perfect balance of rich and bright flavors.
🥗 Ingredients
For the Silky Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 2 Large eggs (at room temperature)
- 3/4 cup Warm water (approximately 100°F)
- 1 teaspoon Fine sea salt
- 1 tablespoon Vegetable oil (helps with elasticity)
For the Savory Meat Filling
- 1/2 pound Ground beef (80/20 fat ratio is ideal)
- 1/2 pound Ground pork (adds essential moisture and flavor)
- 1 medium Yellow onion (grated into a pulp or very finely minced)
- 2 Garlic cloves (pressed or minced)
- 3 tablespoons Ice cold water (the secret for juicy dumplings)
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Salt (adjust to taste)
For the Poaching Liquid & Serving
- 2 pieces Bay leaves (added to boiling water)
- 5 pieces Black peppercorns (added to boiling water)
- 3 tablespoons Unsalted butter (melted for tossing)
- 1/2 cup Sour cream (traditional accompaniment)
- 2 tablespoons Fresh dill (finely chopped for garnish)
- 1 tablespoon White vinegar (optional, for drizzling)
👨🍳 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
Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms. Transfer to a floured surface and knead by hand for 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your fingers.
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3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll thin.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, ground pork, grated onion (including the juices), garlic, salt, and pepper.
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5
Slowly mix in the ice-cold water into the meat. This ensures the filling remains moist and creates a slight 'broth' inside the dumpling once cooked.
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6
Divide the rested dough into four equal pieces. Work with one piece at a time, keeping the others covered to prevent drying.
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7
On a lightly floured surface, roll the dough out until it is very thin (about 1/16th of an inch). You should almost be able to see the shadow of 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 out circles of dough.
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9
Place a small teaspoon of the meat filling in the center of each circle. Be careful not to overfill, or the edges won't seal.
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10
Fold the dough in half over the meat to create a semi-circle and pinch the edges firmly to seal. Bring the two corners of the semi-circle together and pinch them to create the classic 'ear' shape.
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11
Bring a large pot of salted water to a boil. Add the bay leaves and peppercorns for aromatics.
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12
Carefully drop the pelmeni into the boiling water in batches. Once they rise to the surface, let them simmer for an additional 3-5 minutes to ensure the meat is fully cooked.
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13
Use a slotted spoon to remove the pelmeni and place them in a warm bowl. Immediately toss with melted butter to prevent sticking.
💡 Chef's Tips
For the most authentic flavor, use a 50/50 mix of beef and pork; the pork provides the necessary fat for a juicy interior. If you find the dough is springing back while rolling, let it rest for another 10 minutes to further relax the gluten. To save time, you can use a 'Pelmennitsa' (a metal dumpling mold), which allows you to make 37 dumplings at once. You can freeze pelmeni on a floured baking sheet in a single layer, then transfer to a bag once frozen; cook them directly from frozen for 7-8 minutes. Avoid overworking the meat filling; mix just until combined to keep the texture light rather than rubbery.
🍽️ Serving Suggestions
Serve hot in a shallow bowl with a generous dollop of full-fat sour cream and a sprinkle of fresh dill. Provide a small dish of white vinegar or spicy Russian mustard on the side for dipping. For a 'soup' style, serve the pelmeni in a bowl of hot, clear beef bouillon garnished with parsley. Pair with a chilled shot of premium vodka to cut through the richness of the meat and butter. Serve alongside a crisp 'Salad Olivier' or pickled cucumbers for a complete Russian feast.