Russian Pelmeni Dumplings Delight (Print Version)

Tender Russian dumplings filled with seasoned meat, served hot and topped with a creamy dill sauce.

# Components:

→ 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

# Directions:

01 - In a large bowl, mix flour and salt. Add the egg, then gradually incorporate cold water. Knead for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and rest for 20 minutes.
02 - In a medium bowl, blend ground pork, ground beef, grated onion, garlic, salt, black pepper, and cold water until the mixture is sticky and evenly combined.
03 - Roll dough 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 in half, pinch edges tightly, then bring corners together and pinch to seal the distinctive pelmeni shape.
05 - Bring a large pot of salted water to a boil. Add pelmeni in batches, gently stirring to prevent sticking. Cook for 5 to 7 minutes until they float and filling is fully cooked.
06 - Remove pelmeni with a slotted spoon and plate immediately. Top generously with sour cream sauce and dill if desired.

# Expert Advice:

01 -
  • They're small enough to make in batches but rewarding enough to justify the effort—perfect for a weekend project with friends.
  • Once you master the folding, you can freeze dozens and have restaurant-quality dumplings ready whenever hunger strikes.
  • The filling is forgiving and adaptable, so you can experiment without worrying about ruining dinner.
02 -
  • Overfilling is the most common mistake—it feels tempting but causes pelmeni to burst and leak their filling into the water, leaving you with sad, broken dumplings.
  • The dough needs to rest; skipping this step makes rolling frustrating and results in dough that shrinks back and fights you.
  • Cold water in the filling is not optional—it's what keeps the cooked filling tender and juicy rather than dense and rubbery.
03 -
  • Keep a small bowl of cold water nearby while folding—wet your fingertips to help seal edges more effectively without tearing the dough.
  • If you're making these for the first time, fold just twenty or thirty instead of forty; quality over quantity builds confidence faster.
  • The texture of the cooked filling depends on moisture balance—too dry and they're mealy, too wet and they're mushy, so don't skip the cold water in the filling mixture.
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