Pelmeni are famous Russian meat filled dumplings. This recipe has a really unique dough that is so easy to make and is a dream to work with. Serve them boiled until they are tender or pan fry until golden and crisp.
Pelmeni are a staple in the Russian cuisine. Almost every country has a dumpling filled with meat in its repertoire - pierogi, ravioli, tortellini, wontons, etc. Similarly, in the the Russian culture, Pelmeni are a big part of the menu. The dumplings have a ground meat and onion filling, encased in a tender dough.
These recipes get passed down from generation to generation. We have been making them in my family for as long as I can remember. With my Mom and sisters, we would have Pelmeni making days, making HUGE batches to store in the freezer to have on hand for quick dinner options. I love traditions like this one. Homemade Pelmeni are such a treat and a labor of love.
Traditionally, the dough is made from water, flour, egg and salt and the filling is ground meat, salt, pepper and onions. Although I love this classic recipe and grew up making, about 15 years ago I experimented with a different type of dough and I was instantly converted.
This dough is an absolute dream to work with. I don't even use any extra flour to roll it out, it doesn't stick to my hands and is soft and pliable. I even use it to make Blueberry Vareniki too. The texture of the pelmeni is very tender too. This recipe will give you 150-200 pelmeni. You can easily halve it and make less. With a little butter and sour cream, this is the ultimate comfort food for Slavic families.
What Are Pelmeni?
Pelmeni are Russian meat filled dumplings. They are tiny morsels that are a perfect mouthful. In most cases, they are boiled in water, however, they can also be sauteed in butter until the dough is golden brown.
In Russia, one of the most famous types of pelmeni are the Siberian pelmeni. It is said that the women would make large amounts of pelmeni and take them outside in the winter, where they would freeze quickly and be stored for many warm dinners in the cozy izba (cabin).
Ingredients:
Pelmeni dough:
- butter
- water
- all purpose flour
- salt
- eggs
Meat Filling:
- ground meat (most of the time ground pork is used, but you can also use ground chicken, turkey or beef)
- salt, pepper, dry herbs and spices
- onions, garlic
How To Make Pelmeni Dough:
- Make the first part of the dough in a pot on the stove.
- Bring the water and butter to a boil.
- Add the salt and two cups of flour all at once, mixing vigorously with a wooden spoon, until the flour is incorporated and comes together.
- Next, take it off the heat, cool slightly.
- After that, finish making the dough in a mixing bowl. You can use a stand mixer, hand mixer or your hands. It's very easy to work with.
- Transfer the dough to a large mixing bowl, and add the eggs, one at a time.
- Add the remaining flour, mixing until combined.
- Cover, and set aside, letting the dough rest for about 20 minutes.
If you want to try another dough, I really like this one from Natasha's Kitchen.
How To Assemble the Dumplings
(Traditionally, raw onions are used in Pelmeni, either chopped finely or grated. They have a really strong flavor, so I prefer to saute them first before adding to the meat filling. Cooking the onion and garlic mellows out their flavor and adds a sweet note to the onions, not harsh.)
- Make the Meat Filling.
- Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden. Add garlic and cook for about 30 seconds. Cool slightly.
- In a large bowl, combine the ground meat, cooked onions and garlic, salt, ground black pepper, any dry herbs and spices that you like and ¼-1/3 cup water.
- Next, roll out the dough. I like to roll it out thinly, but be careful that it's not too thin, or the filling will come out, or the dough will tear easily.
- After that,shape the assemble the pelmeni.
- Cut out circles in the dough. I use a biscuit cutter that is 3 inches wide.
- Place 1 heaping Tablespoon of meat filling in the center of the dough.
- Fold the circle in half, bringing the edge of the dough over the meat filling and lining up with the edge of dough on the other side. Seal the edges together, sealing the pelmeni, making sure to push out any air. If there is any air inside the pelmeni, they will burst when you cook them.
- Bring the corners of the half moon shaped dumpling together, creating the classic Pelmeni shape.
Best Way to Cook and Serve
You can cook the pelmeni right after making them. That's my favorite dinner while having a Pelmeni making party. Of course it's necessary to taste test the Pelmeni and make sure they turned out alright:).
Bring a large pot of salted water to a boil, just like you would for making pasta. You can add a bay leaf and some peppercorns to the water for extra flavor.
After the water comes to a boil, add as many pelmeni as you want to cook. Keep the water at a medium rolling boil, until the pelmeni float to the top and for only about 5 minutes after that. Don't overcook them or they will fall apart. Drain the pelmeni and serve them hot with a generous helping of sour cream on the side. (You can also serve the Pelmeni with some of the cooking water, using it like a broth.)
Another delicious way to serve Pelmeni is to pan fry them until golden on both sides. Usually, in my family we boil the Pelmeni first, drain them and then transfer them to a skillet with butter and pan fry. However, you can also place them into the skillet raw, saute until golden on both sides. You will need to cook them a bit longer, to make sure the meat filling is completely cooked through.
How To Freeze Pelmeni
Pelmeni freeze beautifully, in fact, that is how we store the majority of the Pelmeni that we make.
- Sprinkle flour on a wooden board or baking sheet lined with parchment paper. Next, arrange pelmeni in a single layer on top of the flour.
- Place in the freezer for 20-30 min, until the pelmeni are completely frozen and hard.
- After that, transfer the pelmeni to a freezer ziptop bag or an airtight container and store in the freezer for 6 months or up to 1 year.
When cooking frozen Pelmeni, there is absolutely no need to thaw them first.
Helpful Tips
Pelmeni are usually served on their own, with sour cream. You can also add them to soups, they can serve as both a dumpling and meatball in one:).
Other garnish options:
- fresh herbs, especially dill, parsley, and/or green onions.
- melted butter
- a splash of vinegar with some of the pelmeni cooking water
- sauteed onions and bacon
Most of the time ground pork is used, but you can use any ground meat that you want. I also like using ground chicken. Ground beef or ground turkey are also good options. Make sure that the ground meat that you use isn't too lean, or the pelmeni will be tough and dense.
Other Filling Options:
Add some sauteed mushrooms to the meat filling.
Some fresh herbs will also be a great addition, such as dill or parsley.
1. Don't roll out the dough too thin.
2. Make sure to get out as much air as possible when sealing the dumplings. If there is any air inside, the pelmeni will burst when cooking.
3. Don't overcook the pelmeni. If you cook them too long, they will fall apart. The dough is really tender and the dumplings are small, so it doesn't take too long to cook them.
Keep your freezer stocked with these delicious Russian dumplings. They are so convenient to have on hand.
You can freeze them from 6 months to a year, as long as you pack them well to protect from freezer burn.
Pelmeni
Pelmeni - the famous Russian meat-filled dumplings. This recipe has a really unique dough that is so easy to make and is a dream to work with. The pork filling has the addition of napa cabbage, onion and garlic, which add flavor but also make the filling incredibly tender.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 150-200
- Category: Appetizer, Main Course
Ingredients
Dough:
- 2 cups water
- 1 cup or 8 oz butter
- 1 tsp salt
- 2 large eggs
- 6 cups all purpose flour
Meat Filling:
- 3 lbs ground meat (I prefer pork or chicken)
- 2 onions (finely chopped)
- 4 garlic cloves (minced)
- 1 ½ Tablespoons butter
- 2 ½ - 3 teaspoons salt
- 2 teaspoons ground black pepper
- ½ - 1 Tablespoon dry herbs and spices, optional
- ¼ - ⅓ cup water
Instructions
Pelmeni Dough:
- In a medium pot, bring the water and butter to a boil.
- Add the salt and two cups of flour all at once. Mix vigorously with a wooden spoon.
- Take off the heat, cool slightly and add the eggs.
- Add the remaining four cups of flour. Mix until combined.
- Cover, and set aside, letting the dough rest for about 20 minutes.
Meat Filling:
- Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden. Add garlic and cook for about 30 seconds. Cool slightly.
- In a large bowl, combine the ground meat, cooked onions and garlic, salt, pepper, herbs and spices and water. Mix to combine.
Assembling the Pelmeni:
- Roll out the dough into a thin sheet. (While assembling the dumplings, keep the remaining dough covered, so it stays soft and pliable, protecting it from drying out.)
- Cut out 3 inch circles, using a biscuit cutter or a cup. Place 1 heaping Tablespoon of meat filling in the center. Fold the dough over in half, sealing the edges together.
- When sealing the edges together, make sure to squeeze out all the air, so the pelmeni don't burst open while cooking.
- Take hold of the corners and pinch them together, creating the classic pelmeni shape.
To cook:
- Add 1 bay leaf, and some peppercorns to a pot of water. Season with salt and bring to a boil.
- Add the pelmeni, (no need to thaw if using frozen Pelmeni). Cook just until the pelmeni float to the top, for about 5 min. Make sure not to overcook them.
- Drain the water or use some of it and serve it with the pelmeni as a broth.
- Serve with sour cream. Other garnish options are melted butter, sour cream, vinegar, fresh herbs, sauteed onions and bacon.
Notes
Freezer Storage:
- Sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour. You can also use a baking sheet lined with parchment paper.
- Place in the freezer for 20-30 min, until the pelmeni are frozen hard.
- Transfer the pelmeni to a freezer ziptop bag or an airtight container and store in the freezer for 6 months - 1 year.
This is an updated version of the Pelmeni recipe that was published originally on January 24, 2012. I updated the photos and clarified the instructions.
Hi Olga,
For how long can you freeze these pelmeni? Thank you.
At least 6 months, Natalia. They will probably be good for a year also.
Thanks for responding!
This is the most amazing Pelmeni dough recipe I’ve used. I’ve tried so many but this one is my favorite, easy to work with and more flavorful.
I'm so happy to hear that, Alicia:). Thank you so much for taking the time to write.
If I make vereniki with cherry for filling, do I need to pre-cook them before freezing them?
also kindly guide how you freeze remain pelmini? do you freeze the only dough or is it possible to freeze ready pelmini with meat inside and cook them after various days?
Thanks!
I line cookie sheets with foil and then dust them with flour. Prepare your pelmeni. Put in freezer on the cookie sheets. Then freeze. In 4 or 5 hours they are frozen. Then bag in freezer bags. Put back in freezer. Cook from frozen. In Siberia they used to put them outside in winter and cook them as needed. My mother in law was from Siberia, she taught me to make pelmeni.
Thanks dear for your useful guide..Wish you all the best..
Make the pelmeni (roll out the dough, fill with meat, shape into pelmeni).
Dust a baking sheet or a large cutting board generously with flour and place the pelmeni (not cooked) in a single layer on top of the floured surface and place in the freezer for an hour or two, until the pelmeni are frozen solid. Transfer the frozen pelmeni into a freezer bag or a tightly sealed container.
You can freeze them up to 6 months. To cook them, boil water and place the frozen pelmeni into the boiling water and cook for about 5 minutes.
Thanks dear for your precise explanation..
Hi Olga, thanks for great recipe..i want to try this out but am afraid that cant afford it so i want to make less amount for first time..Could you please kindly guide me how much can i reduce from each ingredients?
will it work good if i change the amount as follow:
1 cups of water
1 sticks of butter
1/2 tsp of salt
1 eggs
3 cups of flour
Thanks in advance!
Yes, you can make half a batch, Nafis. I hope you enjoy it.
I want to eat these up! I will have to try these soon!
I hope you enjoy them, Katia.
Hi Olga, can you recommend a filling you think would work for these that would be vegetarian?
Thanks!
I have used mashed potatoes..Highly seasoned..with a little bit of beaten egg added (if they eat eggs). You can also just not use the egg. You can also add sauteed mushrooms and onions to the potatoes. Very delicious!
Mashed potatoes with cheese or green onions.
Mushrooms, onions, garlic and herbs.
Sauerkraut or fresh cabbage sautéed with onions and carrots.
Farmer's cheese or ricotta with parmesan or cheddar cheese an egg yolk and herbs.
I hope you enjoy these, Priscilla.
Hi Olga,
Love this recipe, only issue is the dough, i'm a first time pelmeni maker and I halved the recipe. I found the dough was 'crumbly'? i could roll it out but it would break if i lifted it up. Could it be due to too much moisture? Or maybe i didn't let it cool down enough with the egg....?
Any tips ?
Bianca
I'm not sure, Bianca. It might be that there wasn't enough flour. It's hard for me to say.
Thank you for the great recipes. I took my adopted son Alex (now 19) to Russia to meet his relatives for the first time in everyone's life this year. We enjoyed the families, people, history, culture, cities -- best visit of my life. Now I am trying to prepare a Russian meal for our family of 4 and another family that also hopes to visit Russia. With your help, I am preparing Borsch, Cabbage Rolls, and Pelmeni. спасибо!!!
That's wonderful, Kirk. You are really on a roll.
That's so great that you took your son to Russia. I'm sure you all enjoyed the trip a lot.
Wow! This recipe is amazing! My husband, is Russian and his mother used to make these all of the time for him when he was growing up. She does not live close to show me how its done, so I made your version and he loved it too! Thankyou!
Thank you, Vanessa! I'm so happy to hear that you and your husband enjoyed the Pelmeni.
I miss pelmeni Been craving them lately
Hi Olga, I had the pelmeni all over Russia and couldn't remember name till now. Your recipe sounds amazing!! Also had an appetizer in the Urals consisting of ramekin and believe with sour cream sauce, mushrooms, chicken and a pastry top. Have you heard of this kind of recipe?
Thank you for your amazing site!!
Yes, Pelmeni are awesome, Chris! Such a Russian classic.
As for the other dish, I think you mush be talking about "Julien". It's delicious stuff. You can sauté some mushrooms, onion, garlic and then mix it with some sour cream, herbs and fill the ramekin dish and top it with puff pastry. Hope that helps. I don't have all the measurements for this recipe, but maybe I'll work on it and post it sometime in the future.
yes, i think so, i cant remember it was a while ago, when i saw it.
Olga, for the cabbage do u only chop up the leaves or the entire leaf? I'm making these tomorrow I want to make sure I do it right. You didn't specify which parts to use our not to
Cut out the hard inner part of the cabbage leaf, like you would with any cabbage, Irina.
Enjoy! I love these pelmeni:).
Olga i can't find the recipe on cauliflower & carrots can u right down on what catigory it is in? thanks!
Did you mean the recipe with the pasta? Pasta With Roasted Cauliflower and Carrots