Save My first pelmeni were lopsided disasters, tiny meat pockets that burst open the moment they hit boiling water. But my neighbor, who'd grown up in St. Petersburg, took one look at my kitchen and stayed for three hours, her hands moving with such ease that folding those delicate circles felt like watching someone speak a language they loved. By the end, I understood—it wasn't about perfection, it was about rhythm, about feeling when the dough was ready and knowing exactly how tight to pinch. Now whenever I make pelmeni, I think of her laugh when one of mine finally held together.
I made these for a dinner party once when I was still nervous about entertaining, and I remember standing over the pot watching them bob to the surface, feeling this quiet pride that I was serving something handmade and real. My friend reached for a second helping before I'd even finished plating the first round, and that moment—when homemade food just speaks for itself—is why I keep coming back to this recipe.
Ingredients
- All-purpose flour (2 cups): The foundation of tender dough—don't skimp here, as quality flour makes the difference between chewy and perfectly delicate.
- Cold water (1/2 cup): Temperature matters; warm water will make the dough sticky and impossible to work with.
- Egg (1 large): This binds everything and helps the dough hold together when you're folding.
- Salt (1/2 tsp for dough, 1/2 tsp for filling): Season generously—it's the silent ingredient that makes the filling taste like itself.
- Ground pork and beef (7 oz each): Use freshly ground meat if you can; it has a completely different texture than pre-packaged.
- Onion (1 small, finely grated): Grating releases the juice, which keeps the filling moist and adds brightness without chunks.
- Garlic (2 cloves, minced): Fresh garlic is essential—jarred won't give you that sharp, clean flavor.
- Black pepper (1/2 tsp): A small amount goes a long way; add it right before mixing so it distributes evenly.
- Sour cream (1 cup): Full-fat is non-negotiable—it should be cold and silky, the perfect contrast to the hot dumplings.
- Fresh dill (1 tbsp, optional): Dill transforms sour cream from plain to memorable, though it's truly optional if you prefer simplicity.
Instructions
- Make the dough base:
- Combine flour and salt in a large bowl, then add the egg and gradually pour in cold water while mixing with your fingers until a shaggy dough forms. Knead for 8–10 minutes until it's smooth and elastic—your hands will tell you when it stops being sticky and becomes silky.
- Rest the dough:
- Cover it with plastic wrap and let it sit for 20 minutes at room temperature. This rest is where the magic happens; the gluten relaxes and the dough becomes easier to roll.
- Prepare the filling:
- In a medium bowl, combine both ground meats, the grated onion, minced garlic, salt, pepper, and cold water, mixing until the filling becomes sticky and holds together. Don't overmix or the meat becomes tough.
- Roll and cut:
- On a floured surface, roll the dough as thin as you can—about 2 mm thick, almost translucent. Use a 2.5-inch round cutter to cut circles, gathering scraps and rerolling as you go.
- Fill and fold:
- Place exactly 1 teaspoon of filling in the center of each circle. Fold the dough in half to create a half-moon, pinching the edges firmly, then bring the two corners together and pinch them to seal, forming the classic pelmeni shape.
- Boil until they float:
- Bring a large pot of salted water to a rolling boil, then gently drop pelmeni in batches—overcrowding makes them stick together. They're done when they float and stay floating for a minute, which means the filling is cooked through.
- Serve with care:
- Remove with a slotted spoon and transfer to a serving bowl. Top generously with cold sour cream and fresh dill if using, letting the contrast of temperatures wake up your palate.
Save There's something almost meditative about making pelmeni—the repetition, the small ritual of it. I once made them while my sister was going through a hard time, and we sat together folding for hours, barely talking, just being present. Somehow that batch tasted different, like comfort had been kneaded into every fold.
Why Pelmeni Are Worth the Effort
These aren't weeknight shortcuts; they're the kind of dish you make when you want to give something of yourself to people you care about. The time you spend folding is time spent thinking about how you want them to taste, how you want someone to feel eating them. That intention matters.
Storage and Make-Ahead Magic
The best part about pelmeni is that they freeze beautifully—lay them flat on a tray, freeze until solid, then transfer to a bag. Months later, you can drop them straight into boiling water with no thawing, and they cook in the same 5–7 minutes. This means you can make a big batch when you have time and energy, then have comfort food ready whenever you need it.
Variations and Serving Ideas
While the classic sour cream topping is perfect, pelmeni are surprisingly versatile. Some people drizzle them with melted butter and add a pinch of nutmeg to the filling for earthiness, while others serve them with a splash of vinegar for brightness. The key is respecting the dumpling itself—it doesn't need much when it's made well.
- A tiny pinch of nutmeg added to the meat filling makes the whole thing taste deeper and more complex.
- Serve with both sour cream and a small bowl of vinegar or melted butter so people can choose their own adventure.
- Leftover pelmeni pan-fried in butter until crispy are an entirely different (and equally delicious) beast.
Save Pelmeni remind me that food is at its best when someone takes time with it. Make these when you can be present, when you have hands that want to move and a kitchen that feels like home.
Recipe Q&A
- → What type of meat is used in pelmeni filling?
A combination of ground pork and ground beef provides a rich, flavorful filling.
- → How thin should the dough be rolled out?
Roll the dough to about 1/16 inch (2 mm) thickness for the perfect delicate texture.
- → How do I prevent pelmeni from sticking together while cooking?
Stir gently after adding them to boiling salted water and cook in batches to avoid sticking.
- → Can pelmeni be frozen before cooking?
Yes, freeze pelmeni on a tray first, then transfer to a bag. They can be kept frozen for up to three months.
- → What sauce complements pelmeni best?
A simple sour cream sauce with fresh dill, seasoned with salt and pepper, pairs beautifully with pelmeni.