Pelmeni (Russian Meat Dumplings)
Local name: Пельмени
In short: Small Russian dumplings filled with seasoned pork and beef, boiled until they float and served with butter, sour cream or vinegar. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 1 h 15 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Pelmeni are small dumplings with a thin dough and a juicy meat filling, and nearly every Russian household keeps a bag in the freezer. Families often make hundreds in one session around the kitchen table, then freeze them on trays. The filling is simple: ground pork and beef, onion, salt and pepper, with a little cold water for juiciness. Boil them in salted water with a bay leaf and eat them hot with butter, sour cream or a splash of vinegar.
Instructions
- Mix the flour and salt in a bowl. Add the egg, water and oil, stir together, then knead on a floured surface for 8 minutes until smooth and firm. Wrap the dough and rest it for 30 minutes.
- For the filling, mix the pork, beef, grated onion, salt and pepper. Add the cold water a little at a time and beat the mixture with your hand until it feels sticky and light.
- Cut the dough into four pieces. Roll one piece out to about 1.5 mm thick and cut 5 cm (2 inch) circles with a glass or cutter. Keep the other pieces covered.
- Place a level teaspoon of filling in the center of each circle. Fold the dough over into a half-moon and press the edges firmly to seal.
- Bring the two corners of each half-moon toward each other around your finger and pinch them together into a little ear shape. Set the pelmeni on a floured tray, not touching.
- If you are not cooking them right away, freeze the tray for 1 hour, then move the pelmeni to a bag. Cook from frozen, with no need to thaw.
- Bring the water to a boil with the salt, bay leaves and peppercorns. Add the pelmeni in batches, stir once, and cook until they float, then 5 to 6 minutes more. Cut one open to check that the meat is cooked through (71°C/160°F).
- Lift out with a slotted spoon and serve at once with butter, sour cream, vinegar or dill.
Tips
- Keep the meat and water cold while you mix. Cold fat stays firm, and the filling turns out juicier once it cooks.
- Leftover boiled pelmeni are excellent the next day, fried in butter until golden and crisp on the edges.
Questions and answers
How do I freeze pelmeni?
Place the shaped pelmeni on a floured tray in a single layer and freeze for 1 hour until firm. Transfer to a bag and keep for up to 3 months, then cook straight from frozen.
How are pelmeni different from vareniki?
Pelmeni are small, boiled dumplings with a thin dough and a raw meat filling. Vareniki are usually larger and filled with potato, cheese or fruit.
How do I know pelmeni are cooked?
They float within a few minutes, but keep cooking for 5 to 6 minutes more so the filling reaches 71°C (160°F). Cut one open to check that the meat is no longer pink.
How long does it take to make Pelmeni (Russian Meat Dumplings)?
About 1 h 30 min in total: 1 h 15 min of preparation and 15 min of cooking.
How many calories are in Pelmeni (Russian Meat Dumplings)?
About 540 kcal per serving, with 26 g of protein, 53 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 53 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
