Discover how to make authentic pelmeni at home! Preparing any dumpling recipe can be time-consuming, especially when you make the dough from scratch and grind the meat for the filling. However, if you want to recreate a delicious Russian dumpling recipe with juicy and tender filling and easy-to-handle dough, simply follow this recipe.
You can always switch things up, but it’s a good idea to keep the ratios consistent. You can choose the type of meat for the filling; you might make chicken dumplings, beef dumplings, or even mix different meats together.
If you have a dumpling mold, it will definitely speed up the process of making them at home. And if you’ve got a stand mixer with a dough attachment, feel free to use it! But since I promised you the classic recipe, that’s what we’re sticking to. Everything will be hand-mixed and made, so get ready to dive in!
I hope I’ve turned you into a pelmeni lover! Homemade pelmeni are not only affordable but also incredibly nourishing. Yes, making meat dumplings can take some time, but having a batch ready to boil in your freezer will really come in handy. Simply follow each step of the recipe, and you’ll consistently end up with delicious Russian dumplings. Trust me, this recipe has never let me down!
Dough Ingredients for Russian Pelmeni:
- 600 g all-purpose flour;
- 300 ml water (cool);
- 1 egg;
- ½ tsp salt;
- 2 tbsps. vegetable oil;
Dumplings Filling Ingredients:
- 500 g minced meat of your choice (I used pork);
- 160 g onion;
- 3 tbsps. water (cool);
- ½ tsp. salt and ½ tsp. freshly ground black pepper.
The amount of salt and black pepper is here for reference only. You can add these ingredients to your taste.
Other:
- 1 l water;
- Salt to your taste (around ½ tsp. for 1 l of water);
- Butter and sour cream to serve.
How to make Russian pelmeni with meat at home:
- Combine sieved all-purpose flour, salt, and one egg in a deep bowl.
- Start pouring water into the bowl and kneading the dough at the same time.
- Add vegetable oil.
- Knead the dough with your hands until you get a malleable non-sticky dough. Set it aside on the kitchen counter for 15-20 minutes.
- Meanwhile, let`s make the filling. You always can buy premade minced meat in the store. However, if you have a meat grinder at home I would highly recommend you make ground meat by yourself. Cut meat into medium-sized pieces and put them through a meat grinder.
- Peel the onion and put it through the grinder, too. If you are adding onion to store-bought minced meat, blend it into puree beforehand. Pour 3 tablespoons of water and add seasoning.
- Mix all the ingredients thoroughly until smooth.
- Knead the dough once more and divide it into two equal parts. Roll each dough into a thin circle. The thinner you roll the dough, the more tender the dumplings will be and you should be more careful with managing it while making the pelmeni.
- Using a medium-sized glass, cut out small circles of dough.
- In the center of each dough circle, place a teaspoon full of minced meat filling.
- Fold the dough circle in half; covering the filling (the form shape should resemble the shape of a crescent).
- Seal the edges tightly with your hands. At this stage, your pelmeni will resemble pierogi.
- In the end, connect the edges of dumplings, and press them well with your fingers. Place the finished pierogis on a cutting board dusted with flour. You will get around 80-100 dumplings depending on the diameter of the cutter that you will use.
- Boil water in the pot; add salt and a portion of dumplings.
As a rule, you will need around 3 liters of water for 1 kilo of homemade dumplings. Around 1 liter of water for about 25 dumplings.
- Wait until the water boils, lower the heat to medium, and let the dumplings cook for 7 to 8 minutes.
- Using a skimmer, take all the cooked dumplings out of the pot.
- Transfer dumplings to a serving plate; add butter and mix. Better served with sour cream. Enjoy your meal!
If you do not plan to cook all of the dumplings, you can freeze them. Arrange pelmeni at a distance from each other evenly on the cutting board, sprinkle flour over the dumplings, cover with plastic wrap and place it in the freezer. When dumplings freeze, you can transfer them into a zip lock bag.
If you still have some questions, I have got more detailed recipes for Dumpling Filling and Dumpling Dough.
If you liked the Russian Pelmeni Recipe, I would greatly appreciate it if you would share it on Pinterest or give the recipe a star review!
Pelmeni Recipe – How to Make Russian Dumplings
Ingredients
Dough Ingredients for Russian Pelmeni:
- 600 g all-purpose flour
- 300 ml water (cool)
- 1 egg
- ½ tsp. salt
- 2 tbsps. vegetable oil
Dumplings Filling Ingredients:
- 500 g minced meat of your choice (I've used pork)
- 160 g onion
- 3 tbsps. water (cool)
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
Other:
- 1 l water
- Salt to your taste (around ½ tsp. for 1 l of water)
- Butter and sour cream to serve
Instructions
- Combine sieved all-purpose flour, salt, and one egg in a deep bowl.
- Start pouring water into the bowl and kneading the dough at the same time.
- Add vegetable oil.
- Knead the dough with your hands until you get a malleable non-sticky dough. Set it aside on the kitchen counter for 15-20 minutes.
- Meanwhile, let`s make the filling. You always can buy premade minced meat in the store. However, if you have a meat grinder at home I would highly recommend you make ground meat by yourself. Cut meat into medium-sized pieces and put them through a meat grinder.
- Peel the onion and put it through the grinder, too. If you are adding onion to store-bought minced meat, blend it into puree beforehand. Pour 3 tablespoons of water and add seasoning.
- Mix all the ingredients thoroughly until smooth.
- Knead the dough once more and divide it into two equal parts. Roll each dough into a thin circle. The thinner you roll the dough, the more tender the dumplings will be and you should be more careful with managing it while making the pelmeni.
- Using a medium-sized glass, cut out small circles of dough.
- In the center of each dough circle, place a teaspoon full of minced meat filling.
- Fold the dough circle in half; covering the filling (the form shape should resemble the shape of a crescent).
- Seal the edges tightly with your hands. At this stage, your pelmeni will resemble pierogi.
- In the end, connect the edges of dumplings, and press them well with your fingers. Place the finished pierogis on a cutting board dusted with flour. You will get around 80-100 dumplings depending on the diameter of the cutter that you will use.
- Boil water in the pot; add salt and a portion of dumplings.
- Wait until the water boils, lower the heat to medium, and let the dumplings cook for 7 to 8 minutes.
- Using a skimmer, take all the cooked dumplings out of the pot.
- Transfer dumplings to a serving plate; add butter and mix. Better served with sour cream. Enjoy your meal!
Notes
I would love for you to share your experience in the comment section below! Your thoughts and feedback are important to me, and I’m genuinely eager to hear about your experience with the recipe. Did it meet your expectations, or did you add your own twist? Let’s connect and inspire one another with our culinary adventures!
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
Came for one recipe but liked the other one! I will definetely try this dish next! Never had Russian dumplings but the dish looks promising. I think its perfect to use as a baseline. I’ll add a few extra ingredients to the mix to make the filling recipe spice up!
I hope you love everything you try!