Pelmeni are small Russian dumplings filled with seasoned meat and served with generous spoonfuls of sour cream. They are comforting, freezer-friendly, and ideal for making in batches.
A simple egg dough rolls thinly around a juicy beef-and-pork filling. The dumplings boil quickly and are finished with butter, dill, and cool sour cream.
Keep the dough and shaped dumplings lightly floured so they do not stick. Work in batches and freeze extras on a tray before bagging them.
Serving Suggestions
Serve with sour cream, melted butter, dill, black pepper, and a splash of vinegar. A crisp cucumber salad balances the rich filling.
Recipe Notes
Freeze uncooked pelmeni in a single layer, then transfer to a freezer bag for up to 2 months. Boil from frozen, adding a few minutes to the cooking time.
Russian Pelmeni with Sour Cream and Dill
Ingredients
Equipment
Method
- Mix the flour and salt. Make a well, add the egg and warm water, and knead until a smooth dough forms, about 6 minutes. Cover and rest for 30 minutes.
- Mix the pork, beef, onion, garlic, black pepper, and a pinch of salt until just combined.
- Roll the dough thinly on a floured surface. Cut rounds with a 3-inch cutter.
- Place about 1 teaspoon filling in each round. Fold into a half-moon, press the edges firmly, then bring the corners together.
- Bring a large pot of salted water to a gentle boil. Add the pelmeni in batches and cook until they float and the filling is cooked through, 5 to 7 minutes.
- Lift with a slotted spoon and toss with melted butter. Serve with sour cream, dill, and black pepper.
Nutrition
Notes
- Resting the dough makes it easier to roll.
- Do not overfill the dumplings or the seams may open.
- Freeze extras uncooked on a floured tray.
