Russian Pelmeni Meat Dumplings (Peljmeni)

Russian Pelmeni Meat Dumplings (Peljmeni)

The Spruce / Diana Chistruga

Prep: 30 mins
Cook: 60 mins
Rest: 30 mins
Total: 2 hrs
Servings: 4 to 5 servings
Nutritional Guidelines (per serving)
399 Calories
21g Fat
16g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 399
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 33%
Cholesterol 261mg 87%
Sodium 1117mg 49%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Protein 33g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Russian meat dumplings, known as pelmeni or peljmeni, is traditionally filled with ground beef, pork, and sometimes lamb. It's then served with red wine vinegar, black pepper, and melted butter. Mushroom, sauerkraut, and vegetable fillings exist in other regions of Russia.

The word pelmeni describes the ear-shaped appearance of these dumplings, similar to Polish uszka, or "little ears," a smaller version of Polish pierogi.

To make the job go faster, the dough and filling can be made ahead and the dumplings can be assembled and cooked the next day.

Ingredients

  • For the Dough:
  • 2 large eggs (room temperature)
  • 2/3 cup water (tepid)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 3 1/4 cups all-purpose flour (plus more for dusting)
  • For the Filling:
  • 1 large onion (finely grated)
  • 8 ounces ground lean pork
  • 8 ounces ground chuck beef
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper (plus more for serving)
  • For Serving: melted butter, red wine vinegar, and sour cream

Steps to Make It

Note: while there are multiple steps to this recipe, the dumplings are broken down into categories to help you plan for preparation and cooking.

Make the Dough

  1. Gather the ingredients.

    pelmeni dough ingredients

    The Spruce / Diana Chistruga

  2. In a food processor, combine the eggs, water, oil, salt, and half of the flour.

    eggs, water, oil, salt, and flour in a food processor

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  3. Add the remaining flour and process until a smooth dough forms.

    dough in a food processor

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  4. Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky.

    dough ball on a wood board

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  5. Wrap in plastic and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.

    dough ball wrapped in plastic wrap

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Make the Filling

  1. Gather the ingredients.

    pelmeni filling ingredients

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  2. In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper until thoroughly mixed.

    combine onion, ground pork, ground beef, salt, and pepper in a bowl

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  3. Refrigerate, covered until ready to use.

    pelmeni filling in a bowl covered with plastic wrap

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Form the Pelmeni

  1. Cut the dough into 8 equal pieces.

    dough cut into pieces

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  2. Keep the rest covered while you roll one piece of dough into a finger-width cylinder.

    piece of dough rolled into a cylinder

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  3. Cut the dough into 10 pieces.

    dough cut into pieces

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  4. Roll each of the 10 pieces into a 2-inch circle.

    small pieces of dough rolled out into circles with a rolling pin

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  5. Spread 1 teaspoon of filling on the circle, almost to the edges.

    dumpling dough circles with filling on top

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  6. Pick up the circle and fold to create a half-moon

    dumplings folded into half moon shapes

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  7. Pinch the edges together, making sure there is no trapped air that could cause them to explode when cooking.

    dumplings formed into pelmeni shape

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  8. Place formed pelmeni on a parchment-lined baking sheet.

    pemeni on a parchment paper lined baking sheet

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Cook the Pelmeni

  1. Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them into the boiling water.

    pelmeni cooking in pot of water

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  2. When the pelmeni rise to the surface, boil an additional 1 to 2 minutes.

    pelmeni cooking in a pot of water

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  3. Remove from water with a slotted spoon. Repeat with remaining dough and filling.

    pelmeni on a slotted spoon

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  4. Serve boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired. Enjoy.

    pelmeni on a plate with sour cream

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Tips

  • Pelmeni can be rolled out and filled as for pierogi and frozen for later cooking.
  • After boiling, pelmeni also can be sautéed in butter until lightly browned.