Russian Pelmeni Dumplings Classic (Printable Version)

Tender dumplings filled with seasoned meat and served with a rich sour cream sauce, a comforting classic.

# What You’ll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - ½ cup cold water
03 - 1 large egg
04 - ½ teaspoon salt

→ Filling

05 - 7 oz ground pork
06 - 7 oz ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# Step-by-Step Guide:

01 - Combine flour and salt in a large bowl. Add egg and gradually mix in cold water. Knead for 8 to 10 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - In a medium bowl, mix ground pork, ground beef, grated onion, minced garlic, salt, pepper, and cold water until sticky and fully combined.
03 - Roll dough out on a floured surface to about 1/16 inch thickness. Use a 2.5-inch round cutter to cut circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold into a half-moon shape and pinch edges tightly. Bring corners together and pinch to seal.
05 - Bring a large pot of salted water to a boil. Add pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes until pelmeni float and filling is cooked.
06 - Remove pelmeni with a slotted spoon and serve hot topped with sour cream and dill.

# Additional Tips::

01 -
  • They're bite-sized comfort in every bite—the kind of food that feels like a warm hug from someone who actually knows you.
  • Once you nail the folding technique, you'll want to make them constantly, especially because they freeze beautifully for lazy Sunday dinners.
  • The sour cream sauce transforms them from good to unforgettable, and it takes literally zero extra effort.
02 -
  • The dough needs to rest for 20 minutes—skip this and it'll be impossible to roll out without tearing, which I discovered the hard way on attempt number three.
  • Your filling needs to be slightly sticky and wet; if it looks crumbly, add a teaspoon more cold water because dry filling makes tough, chewy pelmeni.
  • Don't rush the boiling step—waiting for them to float and then giving them another minute changes everything about the texture.
03 -
  • A 2.5-inch cutter is standard, but if you only have a glass or a larger cutter, they'll still work—bigger pelmeni just take a few minutes longer to cook through.
  • The key to not tearing the dough while folding is having a dough that's been rested and keeping your work surface lightly floured, so the dough glides under your hands instead of sticking.
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