Pelmeni (Russian dumplings)

Pelmeni (Russian dumplings)

Based on 22 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This recipe is based on a childhood favorite from one of our senior video editors, Artur. They are a timeless favorite of his family who came to Germany from Siberia years ago. Get the whole family involved and make a sort of assembly line—one person rolls the dough, the others cut, fill and fold the pelmeni, and then, last but not least, they're boiled in a bay leaf fortified pot of water. Bathe them in butter in a frying pan or serve them with sour cream and dill, the choice is yours! They also freeze incredibly well, just make sure to freeze them in a single layer, not touching, before transferring them to a bag for long term storage."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
150 g
flour
¼ tsp
salt
½
egg
100 ml
water
½
onion
1 cloves
garlic
75 g
ground beef
75 g
ground pork
1
bay leaves
50 g
sour cream
dill (for serving)
flour (for dusting)
salt
pepper
MetricImperial

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-fill-dumplings

How to fill dumplings

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

  • 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.
    • 150 g flour
    • ¼ tsp salt
    • ½ egg
    • 100 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.
    • ½ onion
    • 1 cloves garlic
    • 75 g ground beef
    • 75 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!
    • 1 bay leaves
    • 50 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!

  • Enjoy your meal!

    Pelmeni (Russian dumplings)

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!