Russian Pelmeni Dumplings (Printable)

Delicate dumplings filled with seasoned meat, served hot topped with a creamy sauce from Russian cuisine.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# How-To:

01 - Combine flour and salt in a large bowl. Add egg and gradually incorporate cold water. Knead for 8 to 10 minutes until dough is smooth and elastic. Cover and let rest for 20 minutes.
02 - Mix ground pork, ground beef, grated onion, minced garlic, salt, pepper, and cold water in a medium bowl until sticky and fully combined.
03 - Roll dough on a floured surface to about 1/16 inch thickness. Cut dough into 2.5-inch circles using a round cutter.
04 - Place 1 teaspoon of filling onto each dough circle. Fold dough in half to form a half-moon, pinch edges tightly. Bring corners together and pinch to seal the dumpling shape.
05 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently. Cook for 5 to 7 minutes until they float and are cooked through.
06 - Remove pelmeni with a slotted spoon. Serve hot topped generously with sour cream and dill.

# Expert Hints:

01 -
  • These little pockets deliver bursts of savory meat and garlic that make every bite feel like a small celebration.
  • Once you master the folding, you can make a huge batch and freeze them for those nights when comfort food needs to happen fast.
  • There's something deeply satisfying about biting through tender dough into a juicy filling, topped with cool sour cream.
02 -
  • The dough thickness is critical—too thick and the pelmeni become heavy and doughy, too thin and they tear while boiling, so really commit to rolling it thin.
  • Don't overstuff; I learned this the messy way when filling burst out into the water, and now I'm disciplined about that one teaspoon measure.
  • Salt your boiling water generously, as if you're seasoning soup—pelmeni are neutral and depend on this for basic flavor.
03 -
  • Grate your onion instead of mincing—the liquid released creates a moister, more tender filling that stays juicy when cooked.
  • Keep your hands floured while shaping so the dough doesn't stick, but don't use so much flour that it builds up and changes your dough's hydration.
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