Pelmeni (Пельмени)
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Pelmeni are small dumplings filled with seasoned ground meat, a Siberian specialty that has become a staple throughout Slavic regions. These parcels are traditionally made in large batches during winter, frozen outside in the snow, and cooked as needed. Making pelmeni is often a family affair, with everyone gathering to fold the dumplings. Served with butter, sour cream, and vinegar, or in hot broth, pelmeni are classic Slavic comfort food.
About This Dish
Pelmeni are Siberian-style meat dumplings traditionally prepared in large batches, then boiled and served with butter, sour cream, or broth.
Region & Occasion
Ingredients
- •For dough: 400 g (3 cups) all-purpose flour
- •1 large egg
- •150 ml (2/3 cup) cold water
- •1 tsp salt
- •1 tbsp vegetable oil
- •For filling: 300 g (10 oz) ground beef
- •200 g (7 oz) ground pork
- •1 large onion, very finely minced
- •2 garlic cloves, minced
- •100 ml (1/2 cup) cold water
- •Salt and black pepper to taste
- •For serving: Butter, sour cream, vinegar, fresh dill
Cooking Instructions
- 1For dough: Mix flour and salt. Create well in center. Add egg, water, and oil.
- 2Knead for 8-10 minutes until smooth and elastic. Cover, rest for 30 minutes.
- 3For filling: Mix both meats with onion, garlic, salt, and pepper.
- 4Gradually add cold water, mixing until filling is soft and somewhat loose.
- 5Roll dough very thin (about 2 mm) on a floured surface, working with one portion at a time and keeping the rest covered.
- 6Cut circles using 7cm (3") cutter or glass.
- 7Place 1 tsp filling in center of each circle.
- 8Fold in half, pressing edges firmly to seal. Bring two corners together and pinch.
- 9Place formed pelmeni on floured surface, not touching.
- 10Bring large pot of salted water to rolling boil.
- 11Add pelmeni in batches without overcrowding. Stir gently once so they do not stick, then cook 5-7 minutes after they float.
- 12Serve hot with butter, sour cream, vinegar, and fresh dill.
- 13To freeze: Place uncooked pelmeni on tray. Freeze until hard, then bag for storage.
Cooking Tips
- •Keep dough covered while shaping to prevent drying.
- •Do not overfill dumplings so seals stay tight during boiling.
- •Cook in batches and stir gently after dropping to prevent sticking.
FAQ
Can I freeze pelmeni before cooking?
Yes. Freeze in a single layer first, then transfer to bags for long-term storage.
How do I prevent pelmeni from opening in water?
Seal edges well, avoid overfilling, and simmer gently instead of violent boiling.
What is the best way to serve pelmeni?
Classic options are butter, sour cream, vinegar, black pepper, and fresh dill.
