How to Make the Perfect Russian Pelmeni with Beef and Pork
Russian · Medium · 58 min · 4 servings
Pelmeni are small coin-shaped boiled dumplings that are the quintessential comfort food of Russia, filled with a simple but deeply satisfying mixture of seasoned ground beef and pork encased in a thin elastic dough. They are traditionally made in large batches, frozen on wooden boards, and stored to be cooked quickly throughout the harsh winter months.
Why this recipe works
This Russian Pelmeni with Beef and Pork recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 58 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 large egg
- 250 grams ground beef
- 250 grams ground pork
- 1 medium yellow onion finely grated
- 3 tablespoons sour cream for serving
Step by step instructions
Step 1: Make the Elastic Dough
Whisk the egg with a pinch of salt and cold water, then gradually incorporate the flour until a firm dough forms. Knead for 10 minutes until perfectly smooth and elastic, then cover and rest for 30 minutes. The dough should be stiffer than pasta dough but smooth enough to roll very thin.
Step 2: Season the Filling
Combine ground beef and pork with finely grated onion, salt, and plenty of black pepper. Mix in 2 to 3 tablespoons of ice cold water to keep the filling loose and juicy. Taste a small fried piece of filling to check seasoning before assembling all the dumplings.
Step 3: Roll and Cut
Roll the dough as thin as possible, ideally to about 2 millimeters. Use a small round cutter or glass about 6 centimeters in diameter to cut circles. Place a small teaspoon of filling in the center of each circle, fold in half, and press the edges firmly, then bring the two corners together and pinch to form the traditional hat shape.
Step 4: Boil in Broth
Bring a large pot of salted water or light chicken broth to a rolling boil. Add pelmeni in batches of 20 and stir immediately to prevent sticking. Cook for 6 to 8 minutes until they float and the dough is fully cooked through. Serve in a bowl with melted butter, sour cream, and fresh dill.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground pork → all ground beef with a tablespoon of vegetable oil added to the filling to compensate for the fat content
- sour cream → plain full-fat Greek yogurt which provides a similar tangy creaminess for serving
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rolling the dough too thick which produces heavy chewy pelmeni instead of the desired light delicate texture
- Boiling too many pelmeni at once which drops the water temperature dramatically and results in uneven cooking and sticking
Nutrition facts
Per serving: 340 calories, 20g protein, 34g carbs, 14g fat, 1g fiber.
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