Authentic Russian Pelmeni Dough and Meat Dumplings Recipe

Introduction

Pelmeni are traditional Russian dumplings filled with a flavorful mix of pork and beef. These tender pockets of meat wrapped in delicate dough are perfect for a comforting meal that’s both hearty and satisfying.

Ingredients

• 4 cups all-purpose flour
• 1 large egg
• 1 cup whole milk
• 1/2 cup water
• 1 teaspoon salt (for dough)
• 1 teaspoon granulated sugar
• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, grated with juices
• 1 teaspoon salt (for filling)
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Make the dough by whisking together the egg, milk, water, 1 teaspoon salt, and sugar in a large mixing bowl. Add half of the flour and fold it in, then add the remaining flour and mix thoroughly.
2. Step 2: Transfer the dough to a counter and knead for 7-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 40-50 minutes.
3. Step 3: Prepare the filling by combining ground pork, ground beef, grated onion with juices, 1 teaspoon salt, and black pepper in a bowl. Mix well until evenly combined.
4. Step 4: Knead the rested dough again with a little more flour until soft and elastic. Cut off a piece about the size of an apple and roll it out to about 1/4-inch thickness.
5. Step 5: Use a glass or circular cutter to cut circles from the dough. Place about 1 teaspoon of filling in the center of each circle, then fold and seal the edges to form the classic pelmeni shape.
6. Step 6: Boil a large pot of water over high heat. Add fresh or frozen pelmeni (they can be cooked straight from the freezer) and stir gently to prevent sticking.
7. Step 7: Cook the pelmeni for about 10 minutes or until they float to the surface. Remove them with a slotted spoon or drain like pasta, and serve hot.

Tips & Variations

• For extra flavor, add minced garlic or fresh herbs like dill to the filling.
• Use a mix of pork and beef for juiciness, or substitute with all beef or lamb according to your preference.
• If the dough feels sticky, sprinkle a little more flour while kneading but avoid adding too much to keep it tender.
• Serve pelmeni with sour cream, melted butter, or your favorite dipping sauce for authentic taste.

Storage

Uncooked pelmeni can be frozen on a baking sheet, then transferred to a sealed container or bag for up to 2 months. Cook them directly from frozen without thawing. Cooked pelmeni should be refrigerated and eaten within 2 days. Reheat by boiling briefly or pan-frying with butter for a crispy finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pelmeni dough without milk?

Yes, you can substitute milk with water to make the dough, but milk adds richness and tenderness to the dough, so expect a slightly different texture.

How do I prevent pelmeni from sticking together during cooking?

Stir the pelmeni gently right after adding them to boiling water to separate them. Using plenty of water also helps prevent sticking, and cooking with a little oil in the water is optional but can reduce sticking further.

Authentic Russian Pelmeni Dough and Meat Dumplings Recipe

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4.4 from 574 reviews

• Author: lina
• Total Time: 1 hour 20 minutes
• Yield: Approximately 50–60 pelmeni 1x

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Description

Pelmeni are traditional Russian dumplings filled with a savory mixture of ground pork and beef, combined with grated onion and seasoned with salt and pepper. This recipe guides you through making the dough from scratch, preparing the flavorful filling, shaping the pelmeni, and cooking them to perfection by boiling. A comforting and hearty dish, pelmeni can be enjoyed fresh or frozen for later.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1 large egg
• 1 cup whole milk
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon granulated sugar

Filling Ingredients

• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, grated with juices
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Make the dough: In a large mixing bowl, whisk together the egg, milk, water, salt, and sugar until combined. Add half of the all-purpose flour and fold it into the liquid using a spatula. Then add the remaining flour and mix well.
2. Knead the dough: Transfer the dough onto a clean counter and knead for about 7-10 minutes until it becomes soft and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for 40-50 minutes to relax the gluten.
3. Prepare the filling: In another mixing bowl, combine the ground pork, ground beef, grated onion along with its juices, salt, and black pepper. Mix thoroughly with a spatula or your hands until the filling is evenly mixed.
4. Roll out the dough: Once rested, knead the dough again briefly until soft and elastic, adding a little more flour if needed to prevent sticking. Cut off a piece about the size of an apple and roll it out evenly on a floured surface to about ¼-inch thickness.
5. Shape the pelmeni: Use a glass or a circle cutter to cut rounds from the dough. Place about 1 teaspoon of the meat filling in the center of each dough round. Fold the dough over the filling to form a half-moon shape and pinch the edges tightly to seal the dumplings.
6. Cook the pelmeni: Bring a large pot of water to a boil over high heat. Add fresh or frozen pelmeni and stir gently to prevent sticking. Boil for about 10 minutes or until the dumplings float to the surface, indicating they are fully cooked.
7. Drain and serve: Use a strainer ladle to remove the pelmeni from the water or drain them like pasta. Serve hot with sour cream, butter, or your preferred dipping sauce.

Notes

• Resting the dough is important to make it easier to roll and shape.
• You can freeze uncooked pelmeni in a single layer on a baking sheet before transferring to a freezer bag for easy future cooking.
• Grate the onion instead of chopping finely to release more juice and flavor into the filling.
• If the dough is sticky when rolling, dust your surface and rolling pin lightly with flour.
• Pelmeni can be served simply with sour cream or with a broth for a soup-style dish.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Boiling
• Cuisine: Russian

Keywords: Pelmeni, Russian dumplings, ground pork and beef dumplings, homemade dumplings, traditional Russian recipe