Russian Pelmeni Dumplings Classic (Printable)

Tender dumplings filled with seasoned meats, topped with a creamy sour cream sauce, embodying hearty Russian flavors.

# What You'll 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

# Directions:

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 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 the dough on a floured surface to about 1/16 inch thickness. Using a 2.5-inch round cutter, cut out dough circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon, pinching the edges tightly. Bring the corners together and pinch to seal, forming the classic pelmeni shape.
05 - Bring a large pot of salted water to a boil. Add pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes, or until they float and the filling is cooked through.
06 - Remove pelmeni with a slotted spoon and serve hot, topped generously with sour cream and dill.

# Expert Tips:

01 -
  • Bite-sized portions mean you can eat them straight from the pot—no knife and fork required, just honest comfort.
  • Once you master the folding, you can freeze a whole batch and have dinner ready faster than calling for takeout.
  • That sour cream sauce is simple enough to make while the water boils, turning something rustic into something that feels special.
02 -
  • The dough must rest for the full 20 minutes—skipping this step means you'll be fighting a tight, elastic dough that tears when you try to roll it thin, and thin dough is everything with pelmeni.
  • Cold water in the filling is the secret to keeping it moist; warm or room-temperature water gets absorbed differently and can leave you with a dense, dry filling.
  • Don't skip the salt in the boiling water; it seasons the pelmeni from the outside and prevents them from tasting flat and doughy.
03 -
  • If the dough tears while you're rolling, don't throw it away—just patch it with a small piece of dough and pinch the edges; it will seal during cooking and no one will ever know.
  • A tiny pinch of nutmeg in the filling adds a warmth that people taste without being able to name it; they'll just say it tastes like home.
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