Authentic Russian Pelmeni Recipe

Introduction

Pelmeni are traditional Russian dumplings filled with savory meat, perfect for a comforting meal. This authentic recipe guides you through making the tender dough and flavorful filling from scratch, ensuring a delicious outcome every time.

Ingredients

• 4 cups all-purpose flour
• 2 large eggs
• 1 cup lukewarm water
• 1 teaspoon salt
• 1 pound ground beef or pork
• 1 onion, finely chopped
• Freshly ground black pepper, to taste

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Make a well in the center, then add the eggs and lukewarm water. Mix until a shaggy dough forms.
2. Step 2: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
3. Step 3: Prepare the filling by mixing ground meat, finely chopped onion, salt, and freshly ground black pepper in a bowl until well combined.
4. Step 4: Divide the rested dough into four portions. Roll out one portion thinly on a floured surface, keeping the others covered to prevent drying.
5. Step 5: Use a round cutter to cut circles from the dough. Place about one teaspoon of filling in the center of each circle.
6. Step 6: Fold each circle over to form a half-moon shape and pinch the edges firmly to seal the dumplings well.
7. Step 7: Bring a large pot of salted water to a boil. Cook the pelmeni in batches for about 5 minutes or until they float to the surface. Remove with a slotted spoon and serve hot.

Tips & Variations

• For a richer flavor, mix equal parts beef and pork or add a bit of minced garlic to the filling.
• Serve pelmeni with sour cream, melted butter, or vinegar for an authentic touch.
• Freeze uncooked pelmeni on a baking sheet before transferring to a bag for easy storage and quick cooking later.
• Use sparkling water instead of still water in the dough for a lighter texture.

Storage

Store cooked pelmeni in an airtight container in the refrigerator for up to 3 days. To reheat, simmer gently in boiling water until heated through or pan-fry for a crispy exterior. Uncooked pelmeni freeze well; place them in a single layer on a tray until frozen, then transfer to a sealed bag for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats for the filling?

Yes, you can use a mix of meats like lamb or turkey, but traditional pelmeni typically use beef and pork for the best flavor and texture.

Do I need a special cutter for pelmeni?

No special cutter is required; a small round cookie cutter or even a glass rim about 2-3 inches in diameter works perfectly to cut the dough into circles.

Authentic Russian Pelmeni Recipe

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★★★★★

4.6 from 131 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 4 servings (approximately 40 pelmeni) 1x

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Description

Authentic Russian Pelmeni are traditional dumplings filled with a flavorful mixture of ground beef or pork and onions, encased in a tender homemade dough. This recipe guides you through making the delicate dough, preparing the savory meat filling, forming the dumplings, and cooking them to perfection by boiling. Served hot, pelmeni make a satisfying and comforting meal beloved in Russian cuisine.

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Ingredients

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Dough

• 4 cups all-purpose flour
• 2 large eggs
• 1 cup lukewarm water
• 1 teaspoon salt

Filling

• 1 pound ground beef or pork
• 1 onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Prepare the Dough: In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and lukewarm water. Mix with a spoon or your hands until a rough, shaggy dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead vigorously for about 10 minutes until the dough becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes to relax the gluten and make rolling easier.
3. Make the Filling: In a separate bowl, combine the ground meat, finely chopped onion, salt, and freshly ground black pepper. Mix thoroughly to evenly distribute the seasoning.
4. Roll Out Dough: Divide the rested dough into four portions. Roll out one portion on a floured surface into a thin sheet while keeping the other dough covered to prevent drying out.
5. Cut Circles: Using a round cutter or glass about 2-3 inches in diameter, cut circles from the rolled dough. Place approximately one teaspoon of the meat filling in the center of each circle.
6. Seal Dumplings: Fold the dough circles in half over the filling to form half-moon shapes. Pinch the edges firmly and securely to seal completely, ensuring the filling won’t escape during cooking.
7. Cook Pelmeni: Bring a large pot of salted water to a boil. Carefully drop the pelmeni into the boiling water and cook for about 5 minutes or until they float to the top and the dough is tender. Remove with a slotted spoon and serve hot with sour cream or your preferred condiments.

Notes

• Letting the dough rest is crucial for easier rolling and a tender texture.
• You can use a mix of beef and pork for a richer flavor.
• Pelmeni freeze well uncooked; freeze on trays before transferring to bags for future use.
• Serve with butter, sour cream, vinegar, or mustard according to taste.
• If the filling is too loose, chilling it before assembling helps it hold shape better.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Russian

Keywords: Russian pelmeni recipe, traditional dumplings, meat-filled dumplings, homemade pelmeni, Russian cuisine