Pelmeni – Russian Meat Dumplings (Siberian Style)

Ingredients:

Preparation mode:

👉 Pelmeni are Russia’s beloved little meat dumplings: thin, tender dough folded around a juicy filling of beef, pork and onion, boiled in salted water and served with sour cream or butter. They come from Siberia and the Ural region, where families once made hundreds at a time and kept them frozen outside in the snow all winter. The name is believed to come from the Komi and Udmurt words for “ear bread” – a nice description of their round, ear-like shape.

How to Make Pelmeni

1. Make the dough. Mix the flour and salt in a large bowl. Add the egg and most of the cold water and stir, then knead for 8–10 minutes, adding the rest of the water only if needed, until the dough is smooth, firm and elastic. Cover and rest for at least 30 minutes.
2. Make the filling. Mix the beef, pork, grated onion, salt and pepper. Add the ice-cold water a little at a time and knead the mixture with your hand for 2–3 minutes until sticky and soft. This makes the filling juicy.
3. Roll the dough. Cut the dough into four pieces and keep the rest covered. Roll one piece thinly, about 1.5–2 mm, on a floured surface.
4. Cut circles. Cut circles with a small glass or cutter about 5–6 cm (2 in) wide. Gather the scraps and re-roll them later.
5. Fill and shape. Place about 1 teaspoon of filling in the centre of each circle. Fold into a half-moon and pinch the edges firmly, then bring the two corners together and press them to make the classic round “ear” shape. Place on a floured tray.
6. Boil. Bring a large pot of water to the boil with plenty of salt and the bay leaves. Add the pelmeni in batches, stir gently so they do not stick, and cook until they float, then 3–4 minutes more.
7. Serve. Lift out with a slotted spoon, toss with butter and serve hot with sour cream, dill and black pepper.

Tips for the Best Pelmeni

• Roll the dough thin – thick dough makes pelmeni heavy.
• Do not skip the ice water in the filling; it turns into broth inside the dumpling.
• Make a double batch and freeze half for quick dinners.

FAQ

What is the difference between pelmeni and varenyky?
Pelmeni are small and filled with raw meat; Ukrainian varenyky are bigger half-moons usually filled with cooked fillings like potato, cheese or cherries.

Can I use only beef?
Yes, but a mix of beef and pork (or lamb) gives a juicier, more tender filling.

How do I know when pelmeni are cooked?
They float to the top. Cook them 3–4 minutes more after they float and cut one open to check that the meat is cooked through.

👉 More dumplings: Georgian khinkali, Ukrainian varenyky, Azerbaijani dushbara and dumplings around the world.

Footnotes:

Freezing: lay uncooked pelmeni on a floured tray in one layer, freeze for 1–2 hours, then pack into bags. They keep for 3 months and are cooked straight from frozen (add 2–3 minutes).
Serving ideas: with sour cream and dill, melted butter and black pepper, a splash of vinegar, or in a bowl of hot beef broth.