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
Scale
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
