Russian Pelmeni Dumplings Delight (Printable)

Tender dumplings filled with seasoned meat, served hot and topped with creamy sour cream and dill.

# What You Need:

→ Dough

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

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 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

# How-To:

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

# Insider Tips:

01 -
  • They're surprisingly forgiving once you find your folding rhythm—mistakes disappear in the boiling water.
  • Make a giant batch and freeze them; weeknight dinners suddenly feel like you've done something special.
  • That moment when they float to the surface and you know the filling is perfectly cooked through is genuinely satisfying.
02 -
  • Don't skip resting the dough—it makes rolling easier and the final texture noticeably more tender.
  • Keep your filling cold and the dough thin; these two things prevent leaking and ensure delicate, perfectly cooked pelmeni.
  • If you're making ahead, freeze them on a tray before transferring to a bag—this prevents them from sticking together into a solid block.
03 -
  • Grate your onion instead of mincing it; the extra moisture keeps the filling from drying out as it cooks.
  • Roll your dough thinner than feels natural—pelmeni should be delicate, not chewy, and thin dough cooks perfectly in minutes.
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