If you have a soft spot for dumplings, wait until you try this unforgettable Pelmeni (Russian Dumplings) Recipe. These little pockets of joy are packed with a deliciously seasoned ground meat filling wrapped in a tender, silky dough that cooks to perfection in boiling water. Originating from Russia, pelmeni are a comforting meal that truly shines on chilly days, offering a warm, hearty bite every time. Whether you serve them with a dollop of sour cream or melted butter, these dumplings bring a burst of rich flavor and satisfying texture that’s downright addictive. Trust me, once you make pelmeni at home, you’ll wonder how you ever lived without them!
Ingredients You’ll Need
The magic of this Pelmeni (Russian Dumplings) Recipe lies in its simplicity. Each ingredient plays a crucial role: the flour and eggs create a dough that is supple yet sturdy, while the blend of meats and onions for the filling includes the perfect balance of juices and savory flavoring. Let’s take a closer look at what you need to bring this traditional dish to life.
- Flour (3 cups): The base of the dough, sifted for a light and airy pelmeni wrapper.
- Lukewarm water (2/3 cup): Hydrates the dough, ensuring it’s easy to work with and not too sticky.
- Eggs (3): Adds richness and elasticity to the dough for that perfect chew.
- Salt (1 tsp for dough, 1/2 tbsp for filling): Enhances flavor both in the dough and meat mixture.
- Ground meat (2 lb – pork, chicken, turkey, and/or beef): The flavorful heart of the pelmeni, often a mix to keep the filling juicy and tender.
- Large onion (1, grated): Adds moisture and sweetness to the filling, balancing the meats beautifully.
- Black pepper (1 tsp): Provides a subtle heat and depth to the filling.
- Sour cream: The classic accompaniment, lending creaminess and tang.
- Unsalted butter: Melts over cooked pelmeni for extra lusciousness and richness.
How to Make Pelmeni (Russian Dumplings) Recipe
Step 1: Prepare the Dough
Start by sifting the flour and salt into a large mixing bowl; this ensures there are no lumps and the dough turns out airy. Crack in the eggs and gently mix to combine everything. Next, gradually add the lukewarm water while stirring—this helps to form a sticky dough. Once combined, knead the dough either by hand or with a stand mixer until it’s smooth and elastic. Letting it rest for a bit will make it easier to roll out later.
Step 2: Make the Filling
While the dough rests, prepare the filling by combining your choice of ground meats in a large bowl. Add the grated onion, salt, and pepper, then mix everything thoroughly with your hands. Don’t be shy with your fingers here—the warmth of your hands helps to meld the flavors together. This juicy and flavorful filling is what makes Pelmeni (Russian Dumplings) Recipe stand out from ordinary dumplings.
Step 3: Shape the Pelmeni Using a Mold or By Hand
To speed up assembly, use a pelmeni mold: roll out a flat sheet of dough and drape it over the mold. Spoon the meat filling into each cavity, cover with another sheet of dough, and press firmly using a rolling pin. Flip the mold and gently shake to release perfectly shaped pelmeni. Dust them with flour to prevent sticking. Alternatively, if you prefer the traditional route, cut circles from rolled dough with a cookie cutter, place a small spoonful of filling in the center, fold the dough over into a half-moon, pinch the edges tight, and then bring the two corners together to seal. Either way, you’ll end up with a beautiful batch to cook!
Step 4: Cook the Pelmeni
Bring a large pot of well-salted water to a rolling boil. Drop in your pelmeni and give them a gentle stir to prevent sticking. When the dumplings float to the surface, let them cook for an additional 2-3 minutes to ensure the filling is fully cooked through. Scoop them out carefully with a slotted spoon or drain in a colander. Immediately drizzle with melted butter and serve hot—this moment is the essence of comfort food!
How to Serve Pelmeni (Russian Dumplings) Recipe
Garnishes
Pelmeni shine brightest when paired with simple garnishes that enhance their flavor. A generous spoonful of sour cream adds a creamy, tangy counterpoint to the rich meat, while melted unsalted butter drizzled on top makes each bite silky and indulgent. For an extra pop of freshness, sprinkle finely chopped fresh herbs like dill or parsley. Some folks even enjoy a dash of vinegar or mustard on the side for a bit of zing.
Side Dishes
To round out your Pelmeni (Russian Dumplings) Recipe meal, consider serving with light and simple sides. A crisp green salad with a lemon vinaigrette cuts through the richness beautifully. Pickled vegetables such as cucumbers or sauerkraut are traditional accompaniments that add crunch and acidity. For a heartier meal, creamy mashed potatoes or buttered steamed greens make perfect partners.
Creative Ways to Present
If you want to impress your guests, try serving pelmeni in a rustic wooden bowl lined with cabbage leaves for a cozy vibe. You could also create an appetizer platter featuring pelmeni alongside bowls of sour cream, horseradish sauce, and fresh herbs for dipping. For a fun twist, pan-fry boiled pelmeni just until golden and crisp, adding a delightful contrast to their soft interior. The possibilities to showcase this dish are as versatile as they are delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftover pelmeni, store them in an airtight container in the refrigerator for up to 2 days. To keep them tasting fresh, gently reheat before serving rather than cooking directly in water again, which can make the dough soggy.
Freezing
Pelmeni freeze beautifully and are perfect for quick meals later on. Arrange uncooked dumplings on a floured baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months and can be cooked straight from frozen, saving you preparation time on busy days.
Reheating
The best way to reheat pelmeni is to drop them into boiling water until they float again, just like fresh ones. Alternatively, pan-frying with a little butter creates a delightful crispy shell while warming the filling inside. Avoid microwaving if possible, because it can compromise the texture of the dough.
FAQs
What types of meat can I use for Pelmeni?
Traditionally, pelmeni are made with a mix of ground pork and beef, but you can get creative and use chicken, turkey, or even lamb. Combining meats gives the filling more complexity and juiciness, but single-meat versions also taste fantastic.
Can I make the dough gluten-free?
While traditional pelmeni dough relies on wheat flour for its elasticity, gluten-free alternatives are possible using special flour blends designed for dumplings. Keep in mind the texture might be different, so experiment with a trusted gluten-free mix for best results.
How do I prevent pelmeni from sticking together?
After shaping pelmeni, dust them generously with flour and lay them out in a single layer on a floured surface or tray. If freezing, freeze them individually before packing into bags. When cooking, gently stir the pot to keep them separated as they boil.
Can I cook pelmeni in broth instead of water?
Absolutely! Cooking pelmeni in broth adds an extra layer of flavor to the dumplings, transforming the cooking liquid into a light soup. This is a lovely variation, especially on cold days.
How long can I freeze uncooked pelmeni?
Uncooked pelmeni can be stored in the freezer for up to 3 months without losing flavor or texture. Beyond that, they may start to dry out or develop freezer burn, so it’s best to enjoy them within that timeframe.
Final Thoughts
There’s something incredibly satisfying about making and sharing Pelmeni (Russian Dumplings) Recipe from scratch—it connects you to a rich culinary tradition while rewarding you with hearty comfort food loved across generations. Don’t hesitate to roll up your sleeves and dive in; once you taste these tender parcels of goodness, you’ll see why pelmeni hold such a special place in the hearts of many. Happy cooking and enjoy every delicious bite!
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Pelmeni (Russian Dumplings) Recipe
Pelmeni are traditional Russian dumplings filled with a savory mixture of ground meat and onions. Perfect for cold winter days, these dumplings are typically boiled to perfection and served hot with butter and sour cream for a comforting and satisfying meal.
- Total Time: 1 hour 20 minutes
- Yield: 14 servings
Ingredients
Pelmeni Dough
- 3 cups flour
- 2/3 cup lukewarm water
- 3 eggs
- 1 tsp salt
Pelmeni Filling
- 2 lb ground meat (pork, chicken, turkey, and/or ground beef)
- 1 large onion, grated
- 1/2 tbsp salt, to taste
- 1 tsp pepper, to taste
Serving
- Sour cream, to serve
- Unsalted butter, to drizzle
Instructions
- Prepare the Dough: Sift the flour and salt into a large mixing bowl. Add the eggs and mix them in until fully incorporated. Gradually add lukewarm water while mixing to form the dough. Use a stand mixer to knead the dough until it becomes smooth. Sprinkle flour onto a flat surface for rolling out.
- Make the Filling: In a large bowl, combine ground meat, grated onion, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed for a flavorful filling.
- Assemble the Pelmeni (Using a Mold): Roll out a flat piece of dough and place it onto a well-floured pelmeni mold. Fill each hole with the meat mixture. Roll out another flat piece of dough and place it on top. Sprinkle with flour and roll over the mold with a rolling pin to cut and seal dumplings. Flip the mold and shake out the pelmeni. Dust them with flour. You can freeze them now or proceed to boil.
- Assemble the Pelmeni (By Hand): Roll the dough out thinly and cut small circles using a cookie cutter. Place a small amount of meat mixture in the center of each circle. Fold the dough over into a half-moon shape and pinch edges tightly to seal. Connect the two corners together by pinching to form a traditional pelmeni shape. Repeat until all dough and filling are used.
- Boil the Pelmeni: Bring a large pot of salted water to a boil. Add the pelmeni gently into the boiling water. Once they float to the surface, cook for an additional 2-3 minutes to ensure the filling is done. Remove pelmeni with a colander.
- Serve: Drizzle the hot pelmeni with melted unsalted butter and serve with a generous side of sour cream for dipping. Enjoy the warm, comforting flavors!
Notes
- Pelmeni dough can be prepared ahead of time and refrigerated for a few hours or overnight.
- You can freeze uncooked pelmeni by placing them on a floured baking sheet until firm, then transferring to a freezer bag.
- Mix different types of ground meat for a richer flavor, such as combining beef and pork.
- Use a pelmeni mold for faster assembly or shape each dumpling by hand for a traditional feel.
- Serve with sour cream, mustard, or vinegar for different flavor variations.
- If you don’t have a cookie cutter, use a small glass or cup to cut the dough rounds.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Russian
