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

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.

Questions

Can I make Pelmeni (Russian Meat Dumplings) dairy-free?

Yes. The dairy in this entry is 1/2 cup full-fat sour cream, 2 tbsp unsalted butter. Swap the sour cream for thick coconut yogurt with a squeeze of lemon; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pelmeni (Russian Meat Dumplings) gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pelmeni (Russian Meat Dumplings) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pelmeni (Russian Meat Dumplings)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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