Russian Pelmeni Delicate Dumplings (Print View)

Delicate dumplings filled with seasoned meat, served steaming with a rich sour cream and dill topping.

# Components:

→ 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

# Method:

01 - In a large bowl, combine flour and salt. Add the egg and gradually incorporate the cold water. Knead for 8 to 10 minutes until the dough is smooth and elastic. Cover and rest for 20 minutes.
02 - In a medium bowl, combine ground pork, ground beef, grated onion, garlic, salt, pepper, and cold water. Mix thoroughly until well combined and sticky.
03 - Roll the dough on a floured surface to about 1/16 inch thickness. Using a 2.5-inch round cutter, cut out dough circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon shape, pinch the edges tightly, then bring corners together and pinch to seal securely.
05 - 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 pelmeni float and filling is fully cooked.
06 - Use a slotted spoon to remove pelmeni from water. Serve immediately, topped generously with sour cream and minced dill if desired.

# Expert Advice:

01 -
  • They're small enough to pop in your mouth whole, but packed with juicy seasoned meat that surprises you every time.
  • Once you master the folding, you can make a huge batch and freeze them for weeks of effortless comfort food.
  • The sour cream sauce is so simple it barely counts as cooking, yet it transforms everything into something restaurant-quality.
02 -
  • Don't oversalt the boiling water like you might for pasta—pelmeni absorb water, and oversalted water will ruin them; a light salting is all you need.
  • The filling must be sticky and slightly wet; if it looks dry, add another tablespoon of cold water because a dry filling will separate from the dough as it cooks.
  • If your dough tears while you're rolling it, knead the scraps back into the dough and roll again—the gluten doesn't mind, and it actually gets easier the second time.
03 -
  • If you're nervous about folding, practice with just a few at first; your hands learn the motion faster than your brain can explain it, so don't overthink it.
  • Keep your work surface lightly floured, but brush excess flour off the dough circles before filling them—trapped flour tastes raw and gritty, which ruins the delicate texture.
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