5 from 2 reviews

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. 




  • 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


Pelmeni Dough:

  1. In a medium pot, bring the water and butter to a boil.
  2. Add the salt and two cups of flour all at once.
  3. Mix vigorously with a wooden spoon.
  4. Take off the heat, cool slightly and add the eggs.
  5. Add the remaining four cups of flour.
  6. Mix until combined.
  7. Cover, and set aside, letting the dough rest for about 20 minutes.

Meat Filling:

  1. Melt butter in a skillet. Add the onions and cook for about 5-7 min, until tender and starting to turn slightly golden.
  2. Add garlic and cook for about 30 seconds.
  3. Add to the ground meat.
  4. Add the cabbage. It should be cut very finely.
  5. Add the salt, pepper and water and mix to combine.

Assembling the Pelmeni:

  1. Roll out the dough into a thin sheet.
  2. Cut out 3 inch circles, using a biscuit cutter or a cup.
  3. Place 1 heaping Tablespoon of meat in the center. Fold it in half.
  4. Pinch the edges together, making sure not to have any air remain.
  5. Take hold of the corners and pinch them together.

Freezer Storage:

  1. Sprinkle flour on a wooden board and arrange pelmeni in a single layer on top of the flour.
  2. Place in the freezer for 20-30 min, until the pelmeni are hard.
  3. Transfer the pelmeni in a ziptop bag and store in the freezer.

To cook:

  1. Add 1 bay leaf, 3-5 peppercorns to a pot of water. Season with salt and bring to a boil.
  2. 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.
  3. Serve with butter, sour cream, vinegar, fresh herbs, etc.
  4. Yields: 150-200 pelmeni