Pelmeni (Russian dumplings)

Based on 18 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
300 g flour
½ tsp salt
egg
200 ml water
onion
2 cloves garlic
150 g ground beef
150 g ground pork
bay leaves
100 g sour cream
dill (for serving)
flour (for dusting)
salt
pepper
Metric
Imperial

Utensils

  • fine sieve
  • 2 bowls (large)
  • cooking spoon
  • fork
  • kitchen towel
  • cutting board
  • knife
  • food processor
  • bench scraper
  • rolling pin
  • cookie cutter
  • pot (large)
  • slotted spoon
  • Step 1/5

    Use a fine sieve to sift flour into a large bowl. Add salt, then use a spoon to make a well in the center of the flour and crack in the egg. Use a fork to whisk the egg into the flour. While whisking, gradually add water until you have a sticky dough. Use your hands to fully integrate any remaining flour into the dough. Transfer dough to a floured work surface, knead until smooth, approx. 3 – 5 min. Transfer dough back to the bowl, cover with a clean kitchen towel, and let rest for approx. 30 min.
    • 300 g flour
    • ½ tsp salt
    • egg
    • 200 ml water
    • fine sieve
    • bowl (large)
    • cooking spoon
    • fork
    • kitchen towel

    Use a fine sieve to sift flour into a large bowl. Add salt, then use a spoon to make a well in the center of the flour and crack in the egg. Use a fork to whisk the egg into the flour. While whisking, gradually add water until you have a sticky dough. Use your hands to fully integrate any remaining flour into the dough. Transfer dough to a floured work surface, knead until smooth, approx. 3 – 5 min. Transfer dough back to the bowl, cover with a clean kitchen towel, and let rest for approx. 30 min.

  • Step 2/5

    In the meantime, prepare the filling. Peel and quarter onions. Add onions and peeled garlic cloves to a food processor and blend into a paste. Add ground beef and pork to a large bowl, add onion and garlic paste, and season with salt and pepper. Set aside.
    • onion
    • 2 cloves garlic
    • 150 g ground beef
    • 150 g ground pork
    • salt
    • pepper
    • cutting board
    • knife
    • food processor
    • bowl (large)

    In the meantime, prepare the filling. Peel and quarter onions. Add onions and peeled garlic cloves to a food processor and blend into a paste. Add ground beef and pork to a large bowl, add onion and garlic paste, and season with salt and pepper. Set aside.

  • Step 3/5

    Transfer rested dough to a floured work surface. Divide the dough into four pieces and roll out each with a rolling pin on a floured work surface.
    • flour (for dusting)
    • bench scraper
    • rolling pin

    Transfer rested dough to a floured work surface. Divide the dough into four pieces and roll out each with a rolling pin on a floured work surface.

  • Step 4/5

    Use a round cookie cutter or glass to cut out rounds of dough. Add approx. 1 tsp of the meat filling to the center of each round of dough. Use your hands to fold the circles into a half moon shape, pinching the edges closed. Then, bring the corners together and pinch to close the pelmeni. Repeat with all the dough and filling.
    • cookie cutter

    Use a round cookie cutter or glass to cut out rounds of dough. Add approx. 1 tsp of the meat filling to the center of each round of dough. Use your hands to fold the circles into a half moon shape, pinching the edges closed. Then, bring the corners together and pinch to close the pelmeni. Repeat with all the dough and filling.

  • Step 5/5

    Bring a large pot of water to boil. Add bay leaves and season with salt. Cook the pelmeni  in batches for approx. 5 min., or until they float. Remove with a slotted spoon and serve immediately with sour cream and dill. Enjoy!
    • bay leaves
    • 100 g sour cream
    • dill (for serving)
    • pot (large)
    • slotted spoon

    Bring a large pot of water to boil. Add bay leaves and season with salt. Cook the pelmeni in batches for approx. 5 min., or until they float. Remove with a slotted spoon and serve immediately with sour cream and dill. Enjoy!