|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*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.|
A quintessential Russian comfort food, pelmeni are meat dumplings traditionally filled with ground beef, pork, and sometimes lamb. They are then served with red wine vinegar, black pepper, and melted butter. Mushroom, sauerkraut, and vegetable fillings are also common in certain regions of Russia. The word pelmeni describes the ear-shaped appearance of these dumplings, similar to Polish uszka, ("little ears,"), a smaller version of Polish pierogi.
The dough and filling can be made ahead, and the dumplings can be assembled and cooked the next day. Using a pelmeni mold instead of forming the dumplings by hand is also a way to speed up the process.
"The pelmeni dumplings were delicious, and the meat mixture was perfectly seasoned. I filled and shaped them by hand, which took some time, but it was well worth it! A pelmeni mold would shorten the prep time and be a good option if you plan to make pelmeni frequently." —Diana Rattray
For the Dough:
2 large eggs, room temperature
2/3 cup tepid water
1 tablespoon vegetable oil
1/2 teaspoon kosher salt, or more to taste
3 1/4 cups (460 grams) all-purpose flour, divided, plus more for dusting
For the Filling:
1 large onion, finely grated
8 ounces ground lean pork
8 ounces ground beef chuck
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
Red wine vinegar
Make the Dough
Gather the ingredients.
In a food processor, pulse to combine eggs, water, oil, salt, and half of the flour.
Add remaining flour and process until a smooth dough forms.
Turn out dough onto a lightly floured surface and knead for about 5 minutes or until it is no longer sticky.
Wrap in plastic wrap 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 and stir until thoroughly mixed.
Refrigerate, covered, until ready to use.
Form the Pelmeni
Cut dough into 8 equal pieces, about 3 to 3 1/4 ounces each.
Keep the rest covered while you roll 1 piece of dough into a finger-width cylinder.
Cut 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 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. Repeat with remaining dough and filling.
Cook the Pelmeni
Bring a large saucepan of salted water to boil. Drop 10 pelmeni into the boiling water.
When pelmeni rise to surface, boil an additional 1 to 2 minutes.
Remove dumplings from water with a slotted spoon and transfer to a covered dish to keep warm. Repeat with remaining dumplings.
Serve boiled dumplings with melted butter, red wine vinegar, black pepper, and sour cream, if desired. Enjoy.
- After boiling, pelmeni can also be sautéed in butter until lightly browned.
- Pelmeni can be rolled out and filled in the style of pierogi.
- When shaping and filling the pelmeni by hand, work with 1 portion of dough and about 1/3 cup of the meat mixture at a time and leave the rest in the fridge. You could also set the bowl of filling inside a larger bowl filled with ice and water to keep it cold as you work.
- Keep filled, shaped pelmeni in the fridge until you are ready to cook them.
- The meat filling will register at least 160 F in the center when done.
How to Store
- The dumplings can be made and frozen for cooking later; place the baking sheet of pelmeni in the freezer until frozen and then transfer to a zip-close bag. They can be frozen for several months. Cook as directed, adding about 4 to 5 minutes to the total time.
- Refrigerate cooked pelmeni in an airtight container within 2 hours and eat within three days.
What's the difference between pelmeni and pierogi?
While both pelmeni and pierogi are Eastern European dumplings, pelmeni are found in Russian cuisine and pierogi are Polish. Another difference is that pierogi are made with either savory or sweet fillings, and pelmeni are filled with only savory ingredients.
How much salt should I add to water for pelmeni?
Salt the water for the pelmeni like pasta water, about 1 to 1 1/2 teaspoons of kosher salt per quart of water.