Russian Pelmeni with Beef and Pork
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.
Tiny Russian boiled dumplings stuffed with seasoned beef and pork, served with butter and sour cream.
Nutrition per serving
Ingredients
Dough
Filling
Serving
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.