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. Pelmeni are a staple in Russian cuisine. Almost every country has a dumpling filled with meat in its repertoire – pierogi, ravioli, tortellini, wontons, etc. The dumplings with meat filling are tiny morsels that are a perfect mouthful. We usually make a HUGE batch and store them in the freezer to have on hand for a quick dinner option. 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). Usually, they are boiled in water, but they can also be sauteed in a small amout of butter or oil. 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 version and it’s the one I grew up eating and making with my Mama, I am offering another version that you may like to try.
The 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. The texture of the pelmeni is very tender too. For the filling, I borrowed a technique from the Chinese potstickers by adding very finely shredded napa cabbage. This cabbage is much softer than the regular cabbage, which ensures that it will cook through and since it tastes much more mild, the cabbage doesn’t overwhelm the flavor of the meat filling. The addition of the cabbage makes the filling extremely soft and juicy, not balled up into a hard, dense knob in the center of the dough. 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 many Russians.
Yields: 150-200 pelmeni
Ingredients:
Dough:
2 cups of water
1 cup butter
1 tsp of salt
2 eggs
6 cups of flour
Meat Filling:
2 1/2 lbs of ground meat, I prefer pork
2 onions, finely chopped
1 garlic clove, minced
1 1/2 Tablespoons butter
1 head napa cabbage, finely chopped (about 4 cups)
2 1/2 teaspoons salt
2 teaspoon pepper
6 Tablespoons of water
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.
You can use a standing mixer, hand mixer or your hands. It’s very easy to work with. 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.
Another option is to finely grate the onion or process it with the water in the food processor until it looks like slush. If I use raw onions, I don’t use as much, just because the onion will overpower the meat and I also don’t add any fresh garlic.
Cooking the onion and garlic mellows out their flavor and adds a sweet note to the onions, not harsh.
Add to the ground meat.
This is napa cabbage, also called Chinese cabbage. You will find it in the grocery store next to the regular cabbage. If you can’t find it, you can easily omit it, just add double the amount of water to the meat. You can use regular cabbage ONLY if you cook it first. Add the cabbage. It should be cut very finely. Add the salt, pepper and water and mix to combine.
Assembling the Pelmeni:
Roll out the dough into a thin sheet. Cut out 3 inch circles, using a biscuit cutter or a cup. Place 1 heaping Tablespoon of meat in the center. Fold it in half. Pinch the edges together, making sure not to have any air remain. If there is air in the dumpling, it will burst when you cook it. Take hold of the corners and pinch them together. To store in the freezer, sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour. Place in the freezer for 20-30 min, until the pelmeni are hard. Transfer the pelmeni in a ziptop bag and store in the freezer.
To cook, add 1 bay leaf, 3-5 peppercorns to a pot of water. Season with salt and bring to a boil. Add the pelmeni, (no need to thaw) and cook just until the pelmeni float to the top, about 5 min. Make sure not to overcook them. This dough is very tender and cooks REALLY fast. Serve with butter, sour cream, vinegar, fresh herbs, etc. Russians like to top it with crispy bacon bits and diced onions, cooked in a skillet until golden brown. Another great recipe for pelmeni dough that I loved can be found at Natasha’s Kitchen. Natasha’s Pelmeni Dough.
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.
Scale
Ingredients
Dough:
2 cups water
2 sticks of butter
1 tsp salt
2 eggs
6 cups all purpose flour
Meat Filling:
2 1/2 lbs ground meat (I prefer pork)
2 onions (finely chopped)
1 garlic clove (minced)
1 1/2 Tablespoons butter
1 head napa cabbage (finely chopped (about 4 cups))
2 1/2 teaspoons salt
2 teaspoon pepper
6 Tablespoons of 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.
Add to the ground meat.
Add the cabbage. It should be cut very finely.
Add the salt, pepper and water and mix to combine.
Assembling the Pelmeni:
Roll out the dough into a thin sheet.
Cut out 3 inch circles, using a biscuit cutter or a cup.
Place 1 heaping Tablespoon of meat in the center. Fold it in half.
Pinch the edges together, making sure not to have any air remain.
Take hold of the corners and pinch them together.
Freezer Storage:
Sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour.
Place in the freezer for 20-30 min, until the pelmeni are hard.
Transfer the pelmeni in a ziptop bag and store in the freezer.
To cook:
Add 1 bay leaf, 3-5 peppercorns to a pot of water. Season with salt and bring to a boil.
Add the pelmeni, (no need to thaand cook just until the pelmeni float to the top, about 5 min. Make sure not to overcook them.
Serve with butter, sour cream, vinegar, fresh herbs, etc.
Yields: 150-200 pelmeni
71 Comments
NatashasKitchen.com
Olga, thank you so much for the compliment 🙂 Your pelmeni look so good! Tasty and pretty (mine look a little bit like diapers when I make them by hand. I’ll try fold them like you do next time). I’ve been craving pelmeni all week long. I guess I shouldn’t be lazy and just make some!
Olga K.
Lol. Actually, mine look just like yours when I use the pelmeni mold. This dough makes them look pretty. I LOVED your dough. It was so great to work with, and it cooked up so well too. I definitely use your recipe now whenever I make the more traditional style pelmeni. I like stocking the freezer with them. It’s a great option during the days that I’m working:)
Elinazhushma
Have you ever tried making these with ground chicken?
Olga K.
Ground chicken would be great too. Just use ground chicken from both dark and white meat; using only breast meat might make it a little tough, although the napa cabbage solves most of that problem. Ground turkey will work as well.
Jody
Wow. I’m a little envious. With having three Russian born children we try to eat some Russian foods…but mine never end up looking even halfway as pretty as this. 🙂 Perhaps I should go do some practicing.
Christina
Ok, I’ve made pelmeni several times over the last few years, but this dough recipe is the BEST I’ve ever used. The dough rolls out as smooth and pliable as playdough (better really!) and really makes it easy to stuff, pinch and fold. For those that haven’t made pelmeni before, a good dough like this one makes all the time spent wrapping the pelmeni’s so much easier and enjoyable. THANK YOU OLGA!
Yep, I sure have. Cook them in boiling water for about 5-7 minutes.
Oksana
I have never seen butter in a pelmeni/vareniki recipe. If I make these and freeze these, will they taste good after the butter has been frozen in the dough?
This is definitely a very different type of dough:). I’ve made it many times and always freeze it and haven’t had any issues.
theresa
I have been making pelmeni for many years. I was taught how to make them by my mother-in-law who was born in Siberia. I am having trouble getting the dough as light as she used to make it. I saw your recipe using butter and like several other postings have never seen this before. Does the dough taste similar to the pelmeni made without butter? I will be having Russian family here VERY soon and want to treat them to pelmeni but need for them to taste like the real pelmeni..
Theresa,
The dough is a little bit different, but not noticeably so. I actually prefer it. It has a great flavor and texture.
Theresa
I will give it a try! Thanks so much for replying!
Liza
Wow, this dough is amazing! I used my pelmeni mold to make it and it was just beyond words! They tasted great – just like any other pelmeni dough I’ve tasted, but most importantly, the dough is EXTREMELY easy to work with! I used to dread making pelmeni before, because I never felt like rolling out dough – not anymore!
I’m so happy to hear that you were pleased with the results, Liza.
I certainly agree with you about the dough. It makes the whole process of making pelmeni so much more manageable when the dough is easy to work with.
Oksana
Hey Olya, I have a question for you regarding the dough. My grandma makes her pelmni dough with milk, egg, flour, etc. I see that your recipe uses water. Do you think the flavor of the dough would change if I substitute milk for water? Have you ever tried making this recipe using milk before? Thanks!
Hi Oksana,
No, I’ve never tried making this dough with milk. I personally don’t think it needs the milk, but you can certainly try it. I don’t think it will hurt it.
Oksana
When I will have free time, I’ll make the recipe both ways – half water/ half milk and compare the results. Thanks for the quick reply! 🙂
irina
hi again Olga 🙂
when you say 2 sticks of butter, can you tell me how many grams please and is it salted?
thank you
Each stick of butter is about 100 grams and I always use unsalted butter in all my recipes.
Robyn Ferrari
Hi there,
Cant wait to try making Pelmeni for the 1st time. Been looking at the different versions and I like the sound of your dough best. I have already ordered my pelmeni mold.
My question is … how much butter is added ? I live on Australia and we dont do ‘sticks’ here as a measurement, I have no idea. Can you please tell me in grams ?
Thank you,
Robyn
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
yes, i think so, i cant remember it was a while ago, when i saw it.
Chris
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.
anna s
I miss pelmeni Been craving them lately
Vanessa Grenader
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.
Kirk Johnson
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.
Bianca
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 ?
I’m not sure, Bianca. It might be that there wasn’t enough flour. It’s hard for me to say.
Priscilla
Hi Olga, can you recommend a filling you think would work for these that would be vegetarian?
Thanks!
Theresa
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.
Katia
I want to eat these up! I will have to try these soon!
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
Yes, you can make half a batch, Nafis. I hope you enjoy it.
Nafis
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!
Theresa
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.
Nafis
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.
Nafis
Thanks dear for your precise explanation..
Inna
If I make vereniki with cherry for filling, do I need to pre-cook them before freezing them?
Alicia
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.
At least 6 months, Natalia. They will probably be good for a year also.
Natalia
Thanks for responding!
Alina Margolis
Hi Olga, I been making pilmeni for about 25 years. I use to old fashion way,egg,no egg,sour cream, milk,sparking water,you name it,witch is much harder to make,but the comes out very nice.my mom use to make them just with flour and boiling water, witch was very easy to make but the dough was very plane and had no flavor. Your recipe was the best dough I ever work with,but when I boil them,they all came a part.what did I do wrong? Any tips on that.thx
Alina Margolis
Do you think I can add eggs and not use a butter? Maybe butter makes it to much tender and soft
This is the recipe that I use, Alina. I did not try it with eggs and no butter. If you want to experiment, that is great! I can only recommend what I can personally vouch for.
I also have other recipes, but the dough is harder to work with. This dough is very tender, so you need to be careful not to overcook the Pelmeni. They take less time to cook than the traditional Pelmeni dough. I have found that they come apart when you overcook them.
Peter Belostotsky
Hi Olga, Can you freeze the dough only for future use? Thank you!
I’ve been making Pelmeni my whole life, and this dough is the best thing since sliced bread. It makes the process of rolling and cutting and folding so much easier! Thank you so much!!!!
I’m so happy to hear that, Kat. I love how easy the dough is to work with.
Pam
I have a question I am hoping you will answer for me. As a child, we ate pelmeni made by a Russian friend. I remember loving it, and getting excited when she would bring over a big batch for our family! A new restaurant has opened in my sister’s town in Alaska and they serve only Pelmeni. It has a choice of 3 kinds of sauce — one seems to be very spicy [Siracha?]. Another seems to have curry. I can’t identify the third – which is tasty. Granted, I am OLD [70], but I don’t remember a sauce. Can you help? I haven’t eaten Pelmeni in years, but of course, the memory is making me crave it — and finding your recipe has me ready to try making some. Thank you so much for any help you are able to give me.
Hi Pam.
In our family we always serve Pelmeni with sour cream. We never use any sort of sauce and everybody I know does the same. I haven’t heard of anybody serving it with any sort of sauce. I’m sorry I couldn’t help you more.
Pam
THANKS VERY MUCH! Sour cream rang a bell for me and I called my sister [in whose town the restaurant is located in Alaska]- she agrees that’s how we ate it, too! Onward to the recipe — and maybe even Pelmeni for dinner tonight.
ANGIE CHOP
Olga, thank you for this BOMB recipe!!! The dough is fun to make, a dream to work with, and most importantly…Delicious! Your recipes never fail! Everything I make from your blog is always “yummylicious” as my kids say!
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.
Add the cabbage. It should be cut very finely. 
Add the salt, pepper and water and mix to combine.
Fold it in half. Pinch the edges together, making sure not to have any air remain. If there is air in the dumpling, it will burst when you cook it. 
Take hold of the corners and pinch them together. 
To store in the freezer, sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour. 
Place in the freezer for 20-30 min, until the pelmeni are hard. Transfer the pelmeni in a ziptop bag and store in the freezer.
Serve with butter, sour cream, vinegar, fresh herbs, etc. Russians like to top it with crispy bacon bits and diced onions, cooked in a skillet until golden brown. Another great recipe for pelmeni dough that I loved can be found at Natasha’s Kitchen. 
Prep Time:
Yield:
Category:
Print
Pin
NatashasKitchen.com
Olga, thank you so much for the compliment 🙂 Your pelmeni look so good! Tasty and pretty (mine look a little bit like diapers when I make them by hand. I’ll try fold them like you do next time). I’ve been craving pelmeni all week long. I guess I shouldn’t be lazy and just make some!
Olga K.
Lol. Actually, mine look just like yours when I use the pelmeni mold. This dough makes them look pretty. I LOVED your dough. It was so great to work with, and it cooked up so well too. I definitely use your recipe now whenever I make the more traditional style pelmeni. I like stocking the freezer with them. It’s a great option during the days that I’m working:)
Elinazhushma
Have you ever tried making these with ground chicken?
Olga K.
Ground chicken would be great too. Just use ground chicken from both dark and white meat; using only breast meat might make it a little tough, although the napa cabbage solves most of that problem. Ground turkey will work as well.
Jody
Wow. I’m a little envious. With having three Russian born children we try to eat some Russian foods…but mine never end up looking even halfway as pretty as this. 🙂 Perhaps I should go do some practicing.
Christina
Ok, I’ve made pelmeni several times over the last few years, but this dough recipe is the BEST I’ve ever used. The dough rolls out as smooth and pliable as playdough (better really!) and really makes it easy to stuff, pinch and fold. For those that haven’t made pelmeni before, a good dough like this one makes all the time spent wrapping the pelmeni’s so much easier and enjoyable. THANK YOU OLGA!
olgak7
Thanks for taking the time to write, Christina! I’m so glad to know that you liked the dough recipe. It really is a dream to work with:)
Inna
Can I also use this dough for vareniki?
olgak7
Yes, Inna, you can use this dough for vareniki.
Olga
Wow, never seen butter in pelmeni dough. It’s new for me.
Oksana
Olya, have you made vareniki using this recipe? If so, could you tell me how long would I need to cook them for?
olgak7
Yep, I sure have. Cook them in boiling water for about 5-7 minutes.
Oksana
I have never seen butter in a pelmeni/vareniki recipe. If I make these and freeze these, will they taste good after the butter has been frozen in the dough?
olgak7
This is definitely a very different type of dough:). I’ve made it many times and always freeze it and haven’t had any issues.
theresa
I have been making pelmeni for many years. I was taught how to make them by my mother-in-law who was born in Siberia. I am having trouble getting the dough as light as she used to make it. I saw your recipe using butter and like several other postings have never seen this before. Does the dough taste similar to the pelmeni made without butter? I will be having Russian family here VERY soon and want to treat them to pelmeni but need for them to taste like the real pelmeni..
Thanks for your advice..
olgak7
Theresa,
The dough is a little bit different, but not noticeably so. I actually prefer it. It has a great flavor and texture.
Theresa
I will give it a try! Thanks so much for replying!
Liza
Wow, this dough is amazing! I used my pelmeni mold to make it and it was just beyond words! They tasted great – just like any other pelmeni dough I’ve tasted, but most importantly, the dough is EXTREMELY easy to work with! I used to dread making pelmeni before, because I never felt like rolling out dough – not anymore!
Thank you!
olgak7
I’m so happy to hear that you were pleased with the results, Liza.
I certainly agree with you about the dough. It makes the whole process of making pelmeni so much more manageable when the dough is easy to work with.
Oksana
Hey Olya, I have a question for you regarding the dough. My grandma makes her pelmni dough with milk, egg, flour, etc. I see that your recipe uses water. Do you think the flavor of the dough would change if I substitute milk for water? Have you ever tried making this recipe using milk before? Thanks!
olgak7
Hi Oksana,
No, I’ve never tried making this dough with milk. I personally don’t think it needs the milk, but you can certainly try it. I don’t think it will hurt it.
Oksana
When I will have free time, I’ll make the recipe both ways – half water/ half milk and compare the results. Thanks for the quick reply! 🙂
irina
hi again Olga 🙂
when you say 2 sticks of butter, can you tell me how many grams please and is it salted?
thank you
olgak7
Each stick of butter is about 100 grams and I always use unsalted butter in all my recipes.
Robyn Ferrari
Hi there,
Cant wait to try making Pelmeni for the 1st time. Been looking at the different versions and I like the sound of your dough best. I have already ordered my pelmeni mold.
My question is … how much butter is added ? I live on Australia and we dont do ‘sticks’ here as a measurement, I have no idea. Can you please tell me in grams ?
Thank you,
Robyn
olgak7
Each stick is approximately 100 grams of butter. I hope you enjoy the pelmeni, Robyn.
olga
Olga, i’v never saw cabbage in pelmeni. Is it good? I want to try to make it one day. We recently got married so i want to try new things.
olgak7
I like it, Olga. It keeps the meat very tender. You can always omit it, if you prefer.
olga
Olga i can’t find the recipe on cauliflower & carrots can u right down on what catigory it is in? thanks!
olgak7
Did you mean the recipe with the pasta? Pasta With Roasted Cauliflower and Carrots
Irina
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
olgak7
Cut out the hard inner part of the cabbage leaf, like you would with any cabbage, Irina.
Enjoy! I love these pelmeni:).
olga
yes, i think so, i cant remember it was a while ago, when i saw it.
Chris
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!!
olgak7
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.
anna s
I miss pelmeni Been craving them lately
Vanessa Grenader
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!
olgak7
Thank you, Vanessa! I’m so happy to hear that you and your husband enjoyed the Pelmeni.
Kirk Johnson
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!!!
olgak7
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.
Bianca
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
olgak7
I’m not sure, Bianca. It might be that there wasn’t enough flour. It’s hard for me to say.
Priscilla
Hi Olga, can you recommend a filling you think would work for these that would be vegetarian?
Thanks!
Theresa
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!
olgak7
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.
Katia
I want to eat these up! I will have to try these soon!
olgak7
I hope you enjoy them, Katia.
Nafis
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!
olgak7
Yes, you can make half a batch, Nafis. I hope you enjoy it.
Nafis
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!
Theresa
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.
Nafis
Thanks dear for your useful guide..Wish you all the best..
olgak7
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.
Nafis
Thanks dear for your precise explanation..
Inna
If I make vereniki with cherry for filling, do I need to pre-cook them before freezing them?
Alicia
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.
olgak7
I’m so happy to hear that, Alicia:). Thank you so much for taking the time to write.
Natalia
Hi Olga,
For how long can you freeze these pelmeni? Thank you.
olgak7
At least 6 months, Natalia. They will probably be good for a year also.
Natalia
Thanks for responding!
Alina Margolis
Hi Olga, I been making pilmeni for about 25 years. I use to old fashion way,egg,no egg,sour cream, milk,sparking water,you name it,witch is much harder to make,but the comes out very nice.my mom use to make them just with flour and boiling water, witch was very easy to make but the dough was very plane and had no flavor. Your recipe was the best dough I ever work with,but when I boil them,they all came a part.what did I do wrong? Any tips on that.thx
Alina Margolis
Do you think I can add eggs and not use a butter? Maybe butter makes it to much tender and soft
olgak7
This is the recipe that I use, Alina. I did not try it with eggs and no butter. If you want to experiment, that is great! I can only recommend what I can personally vouch for.
I also have other recipes, but the dough is harder to work with. This dough is very tender, so you need to be careful not to overcook the Pelmeni. They take less time to cook than the traditional Pelmeni dough. I have found that they come apart when you overcook them.
Peter Belostotsky
Hi Olga, Can you freeze the dough only for future use? Thank you!
olgak7
I have never tried it, Peter.
Kat
I’ve been making Pelmeni my whole life, and this dough is the best thing since sliced bread. It makes the process of rolling and cutting and folding so much easier! Thank you so much!!!!
olgak7
I’m so happy to hear that, Kat. I love how easy the dough is to work with.
Pam
I have a question I am hoping you will answer for me. As a child, we ate pelmeni made by a Russian friend. I remember loving it, and getting excited when she would bring over a big batch for our family! A new restaurant has opened in my sister’s town in Alaska and they serve only Pelmeni. It has a choice of 3 kinds of sauce — one seems to be very spicy [Siracha?]. Another seems to have curry. I can’t identify the third – which is tasty. Granted, I am OLD [70], but I don’t remember a sauce. Can you help? I haven’t eaten Pelmeni in years, but of course, the memory is making me crave it — and finding your recipe has me ready to try making some. Thank you so much for any help you are able to give me.
olgak7
Hi Pam.
In our family we always serve Pelmeni with sour cream. We never use any sort of sauce and everybody I know does the same. I haven’t heard of anybody serving it with any sort of sauce. I’m sorry I couldn’t help you more.
Pam
THANKS VERY MUCH! Sour cream rang a bell for me and I called my sister [in whose town the restaurant is located in Alaska]- she agrees that’s how we ate it, too! Onward to the recipe — and maybe even Pelmeni for dinner tonight.
ANGIE CHOP
Olga, thank you for this BOMB recipe!!! The dough is fun to make, a dream to work with, and most importantly…Delicious! Your recipes never fail! Everything I make from your blog is always “yummylicious” as my kids say!
★★★★★