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

Ingredients

Servings2
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

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!

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