Entree: Russia – Kuban – Пельмени ➤ Pel'meni (Russian meat-filled boiled dumplings typically served with butter or sour cream)
Serving Size: 4
Approximate Time
Prep
35 min
Cook
10 min
Additional
30 min
Total
1 hr 15 min
Ingredients
- 2 1/2 cups (325 g) all-purpose flour
- 1 large (50 g) egg
- 1/2 cup (120 ml) cold water
- 1/2 tsp (3 g) salt for dough
- 1 lb (450 g) ground pork
- 8 oz (225 g) ground beef
- 1 medium (150 g) yellow onion, finely chopped
- 1 clove garlic, minced
- 1 tsp (6 g) salt for filling
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) cold water for filling (if needed)
- 3 tbsp (45 g) unsalted butter, melted, for serving
- 1 cup (240 g) sour cream, for serving
- 2 tbsp (8 g) fresh dill, chopped (optional)
- Additional salt for boiling water
Instructions
1. Prepare the dough: in a large bowl combine flour and 1/2 tsp (3 g) salt. Make a well, add the egg and 1/2 cup (120 ml) cold water, and mix until a shaggy dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Wrap and rest 30 minutes.
2. Make the filling: in a bowl mix ground pork and ground beef with chopped onion, minced garlic, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper. If mixture seems dry, add up to 2 tbsp (30 ml) cold water to reach a moist texture that holds together.
3. Roll and cut dough: divide rested dough in two. Roll each piece thin (about 1/16 inch / 1–2 mm). Use a 2-inch (5 cm) round cutter to stamp out circles. Re-roll scraps as needed.
4. Fill and shape pelmeni: place about 1 tsp (5–7 g) filling in the center of each circle. Fold circle over to form a half-moon and press edges to seal. Pinch the two corners together to form a small purse (traditional pelmeni shape). Repeat until filling is used.
5. Cook pelmeni: bring a large pot of salted water to a rolling boil. Add pelmeni in batches to avoid crowding. Stir gently to prevent sticking. When they float, cook 3–5 minutes more until dough is tender and filling is heated through. Remove with a slotted spoon.
6. Serve: place hot pelmeni on a platter, drizzle with melted butter, spoon on sour cream, and sprinkle with chopped dill if using. Serve immediately with extra sour cream and black pepper at the table.
