Pelmeni are Russian dumplings characterized by a filling wrapped in thin dough. They most likely originated in Siberia and are now one of the dishes most often associated with Russian cuisine.

Can I use a pelmenitsa for these dumplings?

Yes, you can use a pelmenitsa (a mold made especially for forming Pelmeni) with this recipe.

Can you freeze Pelmeni?

Yes! If you're not cooking your Pelmeni immediately, freezing is the best storage option. Transfer formed Pelmeni to a pan lined with parchment paper and lightly dusted with flour. Place in the freezer until frozen solid. Transfer to a zip-top bag and store in the freezer for up to 3 months.

What should you serve with Pelmeni?

I love Russian Pelmeni with a dollop of sour cream and sprinkling of fresh dill, but you can also serve them in warm broth or even cook them in soup!

Russian Pelmeni (Siberian Pelmeni) - Whisked Away Kitchen

Name: Pelmeni Recipe (Russian Meat Dumplings)
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: Russian
Ingredients: 3.5 cups (440 grams) all purpose flour, spooned and leveled*; 1 teaspoon kosher salt; 2 large eggs; 3/4 cup (180 ml) warm water; 1/2 pound (225 grams) ground pork; 1/2 pound (225 grams) ground beef; 1/2 yellow onion, grated with liquid; 1 tablespoon soy sauce; 1 teaspoon kosher salt; 1/4 cup (60 ml) ice water*; sour cream; fresh dill

Ingredients

Pelmeni Dough

3.5 cups (440 grams) all purpose flour, spooned and leveled*
1 teaspoon kosher salt
2 large eggs
¾ cup (180 ml) warm water

Filling

½ pound (225 grams) ground pork
½ pound (225 grams) ground beef
½ yellow onion, grated with liquid
1 tablespoon soy sauce
1 teaspoon kosher salt
¼ cup (60 ml) ice water*

For Serving (optional)

sour cream
fresh dill

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Instructions

Pelmeni Dough

In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt.
Add the eggs and mix briefly.
Pour in warm water and mix until the dough begins to form. Continue mixing on medium speed for 10 minutes or until the dough is smooth and elastic. You can also mix the dough by hand, but you will need to knead it for 15-20 minutes.
Wrap the dough in plastic wrap or place in a covered bowl. Let the dough rest at room temperature for one hour.

Filling

Place all filling ingredients together in a food processor and pulse until smooth. Alternatively, place all ingredients in the bowl of a stand mixer fitted with a paddle attachment and mix until well combined.

Assembly

Line a baking sheet with parchment paper and dust with flour. Set aside.
Separate the dough into four portions. Make sure to keep the dough covered when not using to keep it from drying out.
Lightly flour your work surface and roll out one portion of dough into a thin layer (about 1/16 inch or 1.5 mm).
Cut out 2-inch (9 cm) circles using a cookie cutter or cup. Form the scraps into a ball, roll out again and cut out additional rounds. You should get about 25 Pelmeni from each portion of dough for a total of 100 Pelmeni.
Place about 1-2 teaspoons of filling into the center of each dumpling. Fold in half and press together to seal. Grab both corners of the dumpling and pinch together. Place the Pelmeni on the prepared baking sheet.

Cooking

Bring a large pot of salted water to boil. Keep the water at a gentle boil. Too vigorous of a boil will toughen the dough.
Add the Pelmeni. Once the Pelmeni float to the top, boil an additional 2-3 minutes or until the meat is fully cooked. Transfer to a platter with a slotted spoon.
Serve with sour cream and fresh dill.

Notes

Measuring Flour: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Ice water: Fill a cup with cold water and 4-6 ice cubes. Let it sit for several minutes, then discard the ice cubes and measure 1/4 cup (60 ml) of cold water.

Storage: Leftover cooked Pelmeni will keep in an airtight container in the fridge for 3-5 days.

Freezing instructions: Line a baking sheet with parchment paper and dust with a tiny bit of flour. Place the Pelmeni on the baking sheet in a single layer. Transfer to the freezer for 1-2 hours or until frozen solid. Once frozen, you can store them in a freezer-safe zip-top bag. Pelmeni can be frozen for up to 3 months.