Homemade Pelmeni always taste the best! Made in advance, frozen and pulled out for an easy dinner meal! It takes some prep, we double and triple the recipe to make hundreds, but it's worth the effort. Plus it saves you time later!
What Are Pelmeni Dumplings?
Pelmeni (Пельмени) are round dough dumplings with a juicy meat filling, classic Russian comfort food. It's part of the group of Eastern European dumplings like Vareniki, Pierogies, Uszka, and even Manti. I consider this meal the national food of Russia, and it's popular across Eastern Europe.
Pelmeni originated in Siberia and Ural Mountains of Russia. Sometimes referred to as Siberian Pelmeni or Siberian Ravioli. Pelmeni are boiled dumplings, served with different condiments, but Smetana (sour cream) is most popular.
Ingredients
Pelmeni Dough
- 4 cups of plain flour (plus ¼ cup extra flour for kneading)
- 2 small eggs
- 1 cup lukewarm water
- 1 tablespoon oil
- 1 teaspoon salt (dissolve in the water)
Pelmeni Filling
- 2 lbs (1kg) of lean ground beef or 50/50 beef and pork
- 2 medium onions
- 1 tablespoon oil
- 1½ teaspoons salt
- 1 teaspoon pepper
- ½ cup water
- 2 bay leaves in the cooking water (optional)
How to Make Pelmeni Dough
Pelmeni dough is made like pasta, cut into circles and stuffed and pinched sealed before boiling in water. You only need flour, eggs, water, oil and salt, a basic dough recipe. I use the same recipe when making most dumplings dough, and often we will make more than one flavor of dumplings on the same day. The secret to great Pelmeni dough is to allow it to rest for about an hour after kneading.
I use a KitchenAid Pasta attachment to roll out my dough, because I find it's easier. You can thinly roll out the dough using a rolling pin if you like. All you need is a 3" round cookie cutter to cut your rolled dough into circles. My mom used a drinking glass or even an empty tin can to cut the circles. Use what you've got!
- Mix the flour and salt, place into a bowl and make a well in the centre.
- Crack the eggs into the flour. Using a fork, stir the eggs into the flour.
- Slowly add the water while kneading, until the dough forms a sticky ball.
- Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
- Cover the dough with a bowl and allow to rest for about an hour.
Some dough in Pelmeni recipes don't use any eggs at all (but I don't recommend) . You could use 1 large egg instead of 2 small eggs, it's really up to you. It's hard to screw up this dough recipe as there are many variations and the dough is forgiving. Make the dough first, and while it's resting, prepare the meat mixture.
Pelmeni Filling
A traditional Russian way to prepare the meat is to buy it and grind it at home yourself. Homemade quality control, then you can control what goes into the meat filling, and the quality of meat. The Pelmeni recipe uses 100% pure ground beef. But there are many varieties and combinations of meat you can use.
- Ground Beef
- Ground Pork
- Beef and Pork Mixture (50/50)
- Ground Chicken
- Venison
- Turkey
- Lamb and Beef Mixture (50/50)
- Fish
- Mushrooms or Braised Cabbage
To make Pelmeni filling, mix the ground beef, onion, spices and water in a large mixing bowl. Refrigerate until you are ready to use. Adding water into the meat mix, ensures the Pelmenchiki (little pelmeni) are juicy when you bite into it.
How to Make Pelmeni Juicy
The measure of success in Pelmeni is a juicy and tender filling. If the meat filling is too tough, the Pelmeni aren't enjoyable. Any babushka is quick to critique! Use regular ground beef, not lean to ensure flavor and juiciness. Here are 2 lesser known methods to keep Pelmeni juicy.
Cabbage
When I make make Pelmeni with Chicken (with a mold recipe), the meat is very lean. Adding 2 cups of finely shredded Napa Cabbage adds juiciness and tenderness to your meat mixture. Napa Cabbage is the tenderest of all cabbages and has a neutral flavor. I don't recommend using regular green cabbage.
Mushrooms
Russians love everything mushrooms, and are always in the forest looking for them. It's only natural to incorporate this into Pelmeni meat mixture. As pictured in this post, finely dice Button Mushrooms into your meat mixture. You only need ½ lb (250g) to make them extra juicy. It's a bit time consuming to finely dice them, so you won't even notice they are in the meat mixture. Trust me, the effort is worth it.
How to Make Pelmeni
This is the fun part. You've made the dough and allowed it to rest for about an hour. Meanwhile, the meat mixture is prepared and now you've rolled out the dough and cut the circles. You're now ready to make Pelmeni.
- Roll out the dough about ⅛" thin on a lightly floured surface. If using KitchenAid, keep on 2nd thickness setting.
- Cut out circles using a 3" cookie cutter. Cover unused dough so it doesn't dry out.
- Place a teaspoon of filling in the centre of the circle.
- Carefully fold in half and pinch to seal the dumpling (it will look like a half moon). Join the ends, pinching together to make a round dumpling.
- Place the pelmeni on an uncovered, floured tray and freeze for at least 30 minutes. Place the individually frozen pelmeni into a Ziplock bag for an easy dinner later.
Careful not to have the filling touching the edges, or it won't properly seal and fall apart when cooking. You can make Pelmeni in a Mold, but handmade is the traditional way of making them.
Cooking Pelmeni
The most common way is to boil them in lightly salted water. Some people add a bay leaf or two in the boiling water to add extra flavor. You can also cook them in a broth or boullion and serve in a soup.
Cook frozen Pelmeni in boiling water for about 8-10 minutes. They will start to float at about 5 minutes, don't pull them out yet! Using a slotted spoon, remove a few Pelmeni from the water to see if the dough shrivels or dimples. They take 8-10 minutes to cook. The dough cooks quickly, you just want to ensure the meat inside is fully cooked before eating.
Can You Fry Pelmeni?
Absolutely, fried Pelmeni are delicious! Boil the Pelmeni until they are cooked. Strain then frying butter in a frying pan until golden brown. You don't want to fry them from frozen, as they meat needs to be cooked through, and they won't stick to each other while frying. Fried Pelmeni are perfect when you have leftovers.
How to Serve Pelmeni
Traditionally, Pelmeni are served with homemade sour cream and fresh dill. However there are many different ways to enjoy it. Russia is huge and has many culinary influences. Here are some condiment serving suggestions.
- Smetana (sour cream) and Dill
- Ketchup
- Tossed in butter, topped with Smetana
- Mustard
- Horseradish
- Vinegar
- Ketchup
- Soy Sauce
- Serve with a bit of bouillon broth
Tips and FAQs
- Resting - Allow enough time for the dough to rest, otherwise dough will be tough
- Cover it - Dough dries out, so remember to cover any dough that you aren't using with a kitchen towel or with an upside down bowl.
- Watch Edges - Take care not to allow the filling to touch the edges, as it won't seal properly and come undone during the cooking process.
- Don't Overcook - Overcooked dumplings will fall apart, keep an eye on them as they boil.
- Looks Great - Don't worry if they look funny or lopsided, they will still taste the same! Your skill will improve as you keep making them.
- Adjust Flour - Not all flour is the same. Some American flour binds differently than Canadian flour or European flour. Adjust flour as needed when kneading you're dough.
- All In This Together - Rope in your whole family to help make dumplings together. It goes faster and they will appreciate the work that goes into food!
How Many Pelmeni per Person?
About 10 to 15 dumplings per person is a good amount, but honesty, I've had more! They're so good I can't stop eating them. If there are any leftover, just remember to fry them up the next day!
Can I Freeze Homemade Pelmeni?
Yes, this is the preferred method. Place them on a lightly floured cutting board or baking tray and put them into the freezer. When they are solidly frozen, put them into a Ziploc bag to enjoy another day. Frozen Pelmeni will last at least 3 months in the freezer, if you don't eat them first!
Is there Vegetarian Pelmeni?
Yes, you can make Vegetarian Pelmeni. Try filling with Braised Cabbage, sautéed mushrooms or a mixture of both!
Russian Recipes You've Gotta Check Out!
- Ukha - Fish Soup over a Fire
- Olivier Salad - the famous Russian Potato Salad
- Veal Orloff Casserole - easy meat and potatoes dinner
- Russian Honey Cookies - babushka's recipe
- Chebureki - fried snack that eats like a meal
Pelmeni are easily found in supermarkets in Eastern Europe, and slowly in speciality stores around he world. A family favorite, but homemade tastes so much better. This Beef Pelmeni recipe is a classic Russian comfort food, my favorite Russian dumplings. Pelmeni: From Russia with Love. Bon Appetit! Приятного аппетита!
Ingredients
Pelmeni Dough
- 4 cups plain flour plus ¼ cup extra flour for kneading
- 2 small eggs
- 1 cup lukewarm water
- 1 tablespoon oil
- 1 teaspoon salt dissolve in the water
Pelmeni Filling
- 2 lbs (1kg) regular ground beef
- 2 medium onions grated
- 1 tablespoon oil
- 1½ teaspoons salt
- 1 teaspoon pepper
- ½ cup water
Instructions
Pelmeni Dough
- Mix the flour and salt, place into a bowl and make a well in the centre.
- Crack the eggs into the flour. Using a fork, stir the eggs into the flour.
- Slowly add the water while kneading, until the dough forms a sticky ball.
- Continue to knead the dough on a floured surface until dough is soft but not sticky. Knead the dough for about 5 minutes.
- Cover the dough with a bowl and allow to rest for about an hour.
Pelmeni Filling
- In a separate bowl, using your hands, mix the ground beef, onion, oil, water, salt and pepper until thoroughly combined.
Making Pelmeni
- Roll out the dough about ⅛" thin on a lightly floured surface. I use a Kitchenaid Pasta Roller, usually on the 2nd thickness setting. Some people like it thinner, but I don't want the dough to tear. Using a 3" cookie cutter, cut out circles. Remix, roll out and reuse the extra dough to make more circles. Cover the dough that you aren't using so it doesn't dry out. Don't flour the surface (or very minimal), or the pelmeni won't seal properly. Keep the remaining dough under the upside down bowl to keep from drying out.
- Place about 1 teaspoon of beef filling in the centre of the circe. Carefully fold in half and pinch to seal the pelmeni shut. Careful not to have the filling touching the edges, or it won't seal and fall apart when cooking.
- Place the pelmeni on an uncovered tray and freeze for at least 30 minutes. Place the individually frozen pelmeni into a Ziplock bag for an easy dinner later.
- Bring a large pot of salted water to a boil. Add 2 bay leaves to flavor water (optional).
- Drop 25-30 pelmeni into the boiling water. Gently stir, to prevent the Pelmeni from sticking together.
- Simmer until the meat and dough is cooked approx 10 minutes. When you lift them out of the water and the cooked pelmeni 'wrinkles' or 'shrivels' then you know it's done. It will take a bit longer when using frozen pelmeni.
- Remove with a slotted spoon and serve with sour cream and dill.
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