Pelmeni (Russian Meat Dumplings)

Name: Pelmeni (Russian Meat Dumplings)
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 cups all-purpose flour; 2 large eggs; 1/2 cup cold water; 1/2 tsp salt (for dough); 12 oz ground pork; 8 oz ground beef (80/20); 1 small yellow onion, finely grated; 2 garlic cloves, minced; 1 tsp salt (for filling); 1/2 tsp black pepper, freshly ground; 2 tbsp salt (for boiling water); 1/2 cup full-fat sour cream; 2 tbsp fresh dill, roughly chopped; 2 tbsp unsalted butter

Tender hand-folded dumplings stuffed with a seasoned pork and beef filling, boiled and served with sour cream and dill. Plan ahead: the dough benefits from a 30-minute rest before rolling.

105 minHardServes 4460 cal/serving

RussianDinnerStovetopStandardLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 cups all-purpose flour
2 large eggs
1/2 cup cold water
1/2 tsp salt (for dough)
12 oz ground pork
8 oz ground beef (80/20)
1 small yellow onion, finely grated
2 garlic cloves, minced
1 tsp salt (for filling)
1/2 tsp black pepper, freshly ground
2 tbsp salt (for boiling water)
1/2 cup full-fat sour cream
2 tbsp fresh dill, roughly chopped
2 tbsp unsalted butter

Instructions

1

Make the dough: combine 2 cups all-purpose flour and 1/2 tsp salt (for dough) in a large bowl. Make a well, add 2 large eggs and 1/2 cup cold water, and mix until a shaggy dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Cover with plastic wrap and rest 30 minutes.
2

Make the filling: combine 12 oz ground pork, 8 oz ground beef (80/20), grated 1 small yellow onion, 2 minced garlic cloves, 1 tsp salt (for filling), and 1/2 tsp freshly ground black pepper in a bowl. Mix well until uniform.
3

Roll the dough to about 1/8-inch thickness on a floured surface. Cut circles about 3 inches in diameter using a round cutter or glass rim.
4

Place a scant teaspoon of filling in the center of each circle. Fold the circle in half over the filling and pinch the edges firmly to seal. Bring the two corners together and press to form the classic pelmeni shape.
5

Bring a large pot of water to a rolling boil and add 2 tbsp salt (for boiling water). Work in batches: drop pelmeni into boiling water and cook until they float, then continue cooking for 3 more minutes. The internal temperature of the filling should reach 165°F (74°C).
6

Use a slotted spoon to transfer cooked dumplings to a serving bowl and toss with 2 tbsp unsalted butter.
7

Serve topped with 1/2 cup full-fat sour cream and 2 tbsp roughly chopped fresh dill.

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Questions

What is Pelmeni (Russian Meat Dumplings)?

Tender hand-folded dumplings stuffed with a seasoned pork and beef filling, boiled and served with sour cream and dill. Plan ahead: the dough benefits from a 30-minute rest before rolling. This reference files it under Russian dinner: made on the stovetop, rated hard and about 105 minutes start to finish.

What internal temperature should Pelmeni (Russian Meat Dumplings) reach?

For Pelmeni (Russian Meat Dumplings), the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Pelmeni (Russian Meat Dumplings)?

Step 1 reads: "Cover with plastic wrap and rest 30 minutes." Heat drives the juices toward the center. The rest in step 1 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of sour cream in Pelmeni (Russian Meat Dumplings)?

The entry for Pelmeni (Russian Meat Dumplings) calls for 1/2 cup full-fat sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use ground chicken or turkey instead of ground pork in Pelmeni (Russian Meat Dumplings)?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Pelmeni (Russian Meat Dumplings) uses 12 oz ground pork.

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