Go Back
–+ servings
Russian pelmeni dumplings with sour cream, dill, melted butter, and black pepper in a cozy bowl.

Russian Pelmeni with Sour Cream and Dill

No ratings yet
Tender homemade Russian dumplings filled with beef and pork and served with sour cream, dill, and butter.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Dough resting time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Russian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 2 cups all-purpose flour plus more for dusting
  • 1 large egg
  • 1/2 cup warm water
  • 1 tsp kosher salt
Filling and Serving
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 medium yellow onion finely grated
  • 2 cloves garlic minced
  • 1/2 tsp black pepper ground
  • 1/2 cup sour cream for serving
  • 2 tbsp unsalted butter melted
  • 1/4 cup fresh dill chopped

Equipment

  • Large mixing bowl
  • Rolling Pin
  • 3-inch round cutter
  • Large pot
  • Slotted spoon

Method
 

Make the Dough and Filling:
  1. 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.
  2. Mix the pork, beef, onion, garlic, black pepper, and a pinch of salt until just combined.
Shape the Pelmeni:
  1. Roll the dough thinly on a floured surface. Cut rounds with a 3-inch cutter.
  2. Place about 1 teaspoon filling in each round. Fold into a half-moon, press the edges firmly, then bring the corners together.
Boil and Serve:
  1. 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.
  2. Lift with a slotted spoon and toss with melted butter. Serve with sour cream, dill, and black pepper.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 25gFat: 23gSaturated Fat: 10gCholesterol: 125mgSodium: 650mgFiber: 2gSugar: 3g

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.