Traditional Pelmeni Recipe with Homemade Dough and Savory Meat Filling Recipe
Introduction
Pelmeni are traditional Russian dumplings filled with a savory mix of ground meats and onions. These tender, boiled dumplings are perfect comfort food and can be enjoyed fresh or frozen for later. Making pelmeni from scratch is easier than you might think, and the results are truly delicious.
Ingredients
- 4 cups all-purpose flour
- 1 large egg
- 1 cup whole milk
- 1/2 cup water
- 1 teaspoon salt (for dough)
- 1 teaspoon granulated sugar
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, grated with juices
- 1 teaspoon salt (for filling)
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large mixing bowl, whisk together the egg, milk, water, salt, and sugar. Add half of the flour and fold in using a spatula. Then add the remaining flour and mix until combined.
- Step 2: Transfer the dough to a counter and knead for 7 to 10 minutes until it becomes soft and elastic. Wrap with plastic wrap and let it rest at room temperature for 40 to 50 minutes.
- Step 3: While the dough rests, prepare the filling. In a separate bowl, combine the ground pork, ground beef, grated onion with its juices, salt, and pepper. Mix thoroughly with a spatula or your hands.
- Step 4: Knead the rested dough again to soften it, adding a bit more flour if needed. Cut off a piece about the size of an apple and roll it out evenly to about 1/4-inch thickness.
- Step 5: Use a glass or round cutter to cut circles from the dough. Place about 1 teaspoon of meat filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal, forming the traditional pelmeni shape.
- Step 6: You can cook pelmeni immediately or freeze them for later use. To cook, bring a large pot of water to a boil over high heat.
- Step 7: Add fresh or frozen pelmeni to the boiling water, stirring gently to prevent sticking. Cook for about 10 minutes or until the pelmeni float to the surface.
- Step 8: Remove pelmeni with a slotted spoon or strain the water as you would for pasta. Serve hot with your choice of sour cream, butter, or vinegar.
Tips & Variations
- For a smoother dough, sift the flour before mixing.
- Add finely minced garlic or herbs like dill to the meat filling for extra flavor.
- Use half beef and half pork for a balanced taste, but you can substitute with lamb or chicken if preferred.
- Freeze pelmeni on a baking sheet in a single layer before transferring to a bag to prevent clumping.
- Serve with sour cream, mustard, or a splash of vinegar for traditional accompaniments.
Storage
Store fresh pelmeni in the refrigerator and cook within 1 to 2 days. For longer storage, freeze uncooked pelmeni in a single layer on a tray, then transfer to a sealed bag or container for up to 3 months. Cook frozen pelmeni directly from the freezer without thawing. Reheat cooked pelmeni by boiling briefly or pan-frying with butter.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pelmeni dough without milk?
Yes, you can substitute milk with water for the dough, although milk helps create a softer texture.
How do I prevent pelmeni from sticking while cooking?
Stir gently immediately after adding pelmeni to boiling water and occasionally during cooking. Adding a little oil to the water can also help reduce sticking.
Print
Traditional Pelmeni Recipe with Homemade Dough and Savory Meat Filling Recipe
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
Pelmeni are traditional Russian dumplings filled with a savory mixture of ground pork and beef, combined with grated onions and seasoned with salt and pepper. This recipe guides you through making a soft, elastic dough from scratch, preparing the flavorful filling, shaping the dumplings, and cooking them to perfection by boiling. Pelmeni can be enjoyed fresh or frozen for later use, served with butter, sour cream, or your favorite dipping sauce for a comforting and hearty meal.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1 large egg
- 1 cup whole milk
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon granulated sugar
Filling Ingredients
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, grated with juices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make the dough. In a large mixing bowl, whisk together the egg, whole milk, water, salt, and sugar until well combined. Add half of the all-purpose flour and fold it in gently using a spatula. Then incorporate the remaining flour and mix thoroughly to form a dough.
- Knead the dough. Transfer the dough to a clean countertop and knead for about 7 to 10 minutes until the dough becomes soft, smooth, and elastic. Wrap the dough tightly with plastic wrap and allow it to rest on the counter for 40 to 50 minutes to relax the gluten.
- Prepare the filling. In a separate mixing bowl, combine ground pork, ground beef, grated onion with its juices, salt, and black pepper. Mix well using a spatula or your hands to ensure all ingredients are evenly incorporated.
- Roll out the dough. Once rested, knead the dough again briefly until soft and elastic, adding a bit more flour if it’s sticky. Take a piece of dough about the size of an apple and roll it out evenly on a floured surface to approximately 1/4-inch thickness.
- Cut dough circles. Use a glass or a specialized round cutter to cut circles from the rolled dough. These circles will serve as the wrappers for the pelmeni.
- Fill and form pelmeni. Place about 1 teaspoon of the meat filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges tightly to seal. Then join the two corners of the half-moon and press them together to form the classic pelmeni shape.
- Cook the pelmeni. Bring a large pot of water to a rolling boil over high heat. Add the freshly made or frozen pelmeni carefully into the boiling water and stir gently to prevent sticking. Cook for about 10 minutes or until the pelmeni float to the surface signaling they are done.
- Serve the pelmeni. Use a strainer ladle to scoop the pelmeni out of the water or drain the pot like pasta. Serve hot with melted butter, sour cream, or your preferred dipping sauce for a satisfying meal.
Notes
- You can freeze uncooked pelmeni on a baking sheet lined with parchment paper before transferring them to a freezer-safe container or bag for easy cooking later.
- If the dough is too sticky to handle, add a little more flour while kneading until it becomes manageable but still soft.
- Grating the onion along with its juices keeps the filling moist and flavorful.
- Pelmeni can be served with sour cream, vinegar, melted butter, or mustard based on your preference.
- Be sure to stir the pelmeni gently after adding to boiling water to prevent them from sticking to each other or the bottom of the pot.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Keywords: Pelmeni, Russian dumplings, ground pork and beef dumplings, traditional pelmeni recipe, meat dumplings, boiled dumplings
