Russian Pelmeni Delicate Dumplings (Printable Version)

Tender bite-sized dumplings filled with seasoned meat, served hot with a creamy sour cream topping.

# What You 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

# Step-by-Step:

01 - Combine flour and salt in a large bowl. Add the egg and gradually mix in the cold water. Knead for 8 to 10 minutes until the dough is smooth and elastic. Cover with plastic wrap 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 well combined.
03 - Roll out the dough on a floured surface to about 1/16 inch (2 mm) thickness. Cut out circles using a 2.5-inch (6 cm) round cutter. Place 1 teaspoon of filling in the center of each circle. Fold in half to form a half-moon shape, pinching edges tightly. Bring the corners together and pinch to seal.
04 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes until they float and the filling is cooked through.
05 - Remove pelmeni with a slotted spoon and serve hot, generously topped with sour cream and chopped dill.

# Expert Advice:

01 -
  • These dumplings are deceptively simple but taste like you've been cooking Russian food for years.
  • Making pelmeni is meditative—the kind of cooking that actually makes you feel better while you're doing it.
  • They freeze beautifully, so you can make a huge batch and have comfort food ready whenever you need it.
02 -
  • Don't skip the 20-minute dough rest—it makes a real difference in how tender the pelmeni skin becomes when cooked.
  • The filling needs to be sticky, not dry, or you'll end up with a pocket of meat that separates from the wrapper during cooking.
  • Grate your onion instead of mincing it because the extra liquid and pulp integrate perfectly into the meat mixture.
03 -
  • Keep your dough covered while you work so it doesn't dry out, but don't make it airtight or it'll become too soft to cut cleanly.
  • If your circles start getting sticky or difficult to work with, dust your surface and your cutter with a little more flour—sometimes that's all you need to reset.
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