Russian Pelmeni Dumplings (Print)

Bite-sized dumplings filled with seasoned meat, served hot 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 ground 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

# Method:

01 - Combine flour and salt in a large bowl. Add the egg and slowly incorporate cold water while mixing. Knead the dough for 8 to 10 minutes until it is smooth and elastic. Cover with plastic wrap and let it rest for 20 minutes.
02 - Mix ground pork, ground beef, grated onion, minced garlic, salt, pepper, and cold water in a medium bowl until the mixture is sticky and thoroughly combined.
03 - Roll the rested dough on a floured surface to approximately 1/16 inch thickness. Use a 2.5-inch round cutter to cut out circles.
04 - Place 1 teaspoon of filling at the center of each dough circle. Fold dough in half forming a half-moon and pinch edges firmly. Bring corners together and pinch tightly to seal the edges, shaping each pelmeni.
05 - Boil a large pot of salted water. Cook pelmeni in batches, stirring gently to avoid sticking. When pelmeni float to the surface and filling is cooked, after about 5 to 7 minutes, remove with a slotted spoon.
06 - Serve pelmeni immediately while hot. Top generously with sour cream and optional chopped dill.

# Expert Advice:

01 -
  • These delicate dumplings are surprisingly forgiving once you get the folding rhythm down, and they freeze beautifully for busy weeks ahead.
  • The combination of pork and beef creates a depth of flavor that tastes far more luxurious than the simple ingredients suggest.
02 -
  • Don't skimp on the resting time for your dough—those 20 minutes transform a tough, resistant dough into something that stretches thin without fighting you.
  • The filling needs to stay cold before cooking, so keep it in the refrigerator until you're ready to assemble, and don't let the folded dumplings sit around—they're best cooked within an hour or frozen immediately.
03 -
  • Cold water in the filling actually matters—it keeps the meat mixture sticky and helps bind everything together, creating a more cohesive texture inside each dumpling.
  • If your dough is cracking at the edges as you roll it, it's probably too dry; just brush it lightly with water and let it rest for another minute before continuing.
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