|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||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.|
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.
- 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
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
Gather the ingredients.
In a food processor, combine the eggs, water, oil, salt, and half of the flour.
Add the remaining flour and process until a smooth dough forms.
Turn out onto a lightly floured surface and knead for about 5 minutes or until no longer sticky.
Wrap in plastic and let rest for 30 minutes. The dough can be refrigerated at this point until ready to roll.
Make the Filling
Gather the ingredients.
In a medium bowl, combine onion, ground pork, ground beef, salt, and pepper until thoroughly mixed.
Refrigerate, covered until ready to use.
Form the Pelmeni
Cut the dough into 8 equal pieces.
Keep the rest covered while you roll one piece of dough into a finger-width cylinder.
Cut the dough into 10 pieces.
Roll each of the 10 pieces into a 2-inch circle.
Spread 1 teaspoon of filling on the circle, almost to the edges.
Pick up the circle and fold to create a half-moon
Pinch the edges together, making sure there is no trapped air that could cause them to explode when cooking.
Place formed pelmeni on a parchment-lined baking sheet.
Cook the Pelmeni
Place a large saucepan of salted water on to boil. When you have made 10 pelmeni, drop them into the boiling water.
When the pelmeni rise to the surface, boil an additional 1 to 2 minutes.
Remove from water with a slotted spoon. Repeat with remaining dough and filling.
Serve boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired. Enjoy.
- 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.