Pelmeni Recipe – How to Make Russian Dumplings
Learn to make authentic pelmeni right in your kitchen! With a flavorful, juicy filling nestled inside tender, doughy pockets, these traditional dumplings promise to elevate your meal to new heights. Join us as we guide you through each step to achieve the perfect balance of taste and texture in every bite!
Servings 5 servings
Calories 238kcal
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
*calories per 100 g of cooked product