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 1x
- Category: Appetizer, Main Course
- 2 cups water
- 1 cup or 8 oz butter
- 1 tsp salt
- 2 large eggs
- 6 cups all purpose flour
- 3 lbs ground meat (I prefer pork or chicken)
- 2 onions (finely chopped)
- 4 garlic cloves (minced)
- 1 1/2 Tablespoons butter
- 2 1/2 – 3 teaspoons salt
- 2 teaspoons ground black pepper
- 1/2 – 1 Tablespoon dry herbs and spices, optional
- 1/4 – 1/3 cup water
- 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.
- 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.
- 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.
- 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.
Keywords: how to make pelmeni, Russian pelmeni, Russian meat dumplings