Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 3 cups (360 g)
- Kosher salt 2 3/4 tsp, divided
- Large egg 1
- Warm water 3/4 cup (180 ml) for dough
- Neutral oil 1 tbsp
- Ground pork 250 g (9 oz)
- Ground beef 250 g (9 oz)
- Onion 1 medium, finely grated
- Ice-cold water 1/3 cup (80 ml) for filling
- Butter 4 tbsp
- Freshly ground black pepper
- Apple cider or white wine vinegar (1–2 tsp per bowl)
- Sour cream 1 cup
- Bay leaves 2 and 8–10 peppercorns (optional, for the pot)
Do This
- 1) Make dough: mix 3 cups flour, 1 tsp salt, 1 egg, 3/4 cup warm water, and 1 tbsp oil. Knead 8–10 min; rest 30 min.
- 2) Mix filling: combine pork, beef, grated onion, 1 3/4 tsp salt, black pepper; beat in 1/3 cup ice water until tacky; chill.
- 3) Roll dough thin (1–2 mm). Cut 2.5 in (6–6.5 cm) rounds.
- 4) Fill each round with 1 tsp meat. Fold into half-moon; pinch; bring corners together and pinch to form pelmeni.
- 5) Boil 4 qt (3.8 L) water with 2 tsp salt (plus bay leaf/peppercorns if using). Cook pelmeni 5–7 min after they float.
- 6) Serve: toss with 4 tbsp butter, cracked pepper, splash of vinegar, dollop of sour cream; or serve in light broth with dill.
Why You’ll Love This Recipe
- Authentic Siberian-style pelmeni with a juicy pork–beef–onion filling.
- Flexible serving: buttery with sour cream and vinegar, or in a delicate broth.
- Freezer-friendly: make a big batch and cook straight from frozen.
- Approachable technique with clear, step-by-step guidance for thin, tender dough.
Grocery List
- Produce: 1 medium onion, fresh dill or parsley, optional bay leaves
- Dairy: Sour cream, unsalted butter, 1 large egg
- Pantry: All-purpose flour, kosher salt, black pepper, neutral oil, apple cider or white wine vinegar, whole peppercorns (optional), low-sodium chicken broth (optional)
Full Ingredients
Dough
- All-purpose flour 3 cups (360 g), plus extra for dusting
- Kosher salt 1 tsp
- Large egg 1
- Warm water 3/4 cup (180 ml), about 105–115°F (40–46°C)
- Neutral oil 1 tbsp
Filling
- Ground pork 250 g (9 oz)
- Ground beef 250 g (9 oz), 80–85% lean
- Onion 1 medium (about 150 g), finely grated with juices
- Kosher salt 1 3/4 tsp (or 1 1/4 tsp table salt)
- Freshly ground black pepper 1 tsp
- Ice-cold water 1/3 cup (80 ml)
- Optional: pinch of ground allspice or coriander
For Cooking and Serving
- Water 4 qt (3.8 L) for boiling
- Kosher salt 2 tsp for the pot
- Bay leaves 2 and whole black peppercorns 8–10 (optional)
- Unsalted butter 4 tbsp, melted or softened
- Apple cider or white wine vinegar, 1–2 tsp per serving
- Sour cream 1 cup (for dolloping)
- Fresh dill or parsley, chopped (optional garnish)
Optional Light Broth (for serving in broth)
- Low-sodium chicken broth or water 8 cups (1.9 L)
- Onion 1/2, bay leaf 1, whole black peppercorns 6–8, pinch of salt
Step-by-Step Instructions
Step 1: Make and rest a supple dough
In a large bowl, whisk the flour and 1 tsp kosher salt. Add the egg, warm water, and oil. Stir with a fork until shaggy, then knead on a lightly floured surface until smooth and elastic, 8–10 minutes. The dough should feel soft but not sticky; dust lightly if needed. Wrap or cover and rest at room temperature for 30 minutes to relax the gluten, which makes rolling easier and prevents shrinkage.
Step 2: Mix a juicy filling
In a medium bowl, combine the pork, beef, grated onion (and its juices), 1 3/4 tsp kosher salt, and 1 tsp black pepper. Beat in the ice-cold water a tablespoon at a time until the mixture looks slightly loose and sticky—this creates a tender, juicy interior. If using, add a pinch of allspice or coriander. Chill while you roll the dough.
Step 3: Roll dough thin and cut rounds
Divide dough into 4 pieces; keep covered. Working with one piece at a time, roll to 1–2 mm thickness on a lightly floured surface. Cut 2.5 in (6–6.5 cm) rounds using a cutter or glass. Gather scraps, rest 5 minutes, reroll, and continue. Keep cut rounds covered with a towel so they do not dry out.
Step 4: Fill, seal, and shape pelmeni
Place about 1 tsp filling in the center of each round. Fold into a half-moon, pressing out air and pinching the edge firmly to seal. Bring the two pointed ends together and pinch to form the classic pelmeni shape. Arrange on a lightly floured tray; dust tops with flour to prevent sticking. If the dough resists sealing, lightly moisten the edge with water.
Step 5: Boil until tender and floating
Bring 4 qt (3.8 L) water to a rolling boil (212°F/100°C). Salt with 2 tsp kosher salt and add bay leaves and peppercorns if using. Add pelmeni in batches, stirring gently to prevent sticking. Once they float, cook 2–3 minutes more until the dough is tender and an instant-read thermometer inserted in the filling reads at least 165°F (74°C), about 5–7 minutes total per batch. Use a slotted spoon to lift them out.
Step 6: Finish two ways—butter or broth
Butter-and-pepper: Toss hot pelmeni with 4 tbsp butter until glossy. Grind on plenty of black pepper. Serve with a 1–2 tsp splash of apple cider or white wine vinegar and a dollop of sour cream. Garnish with chopped dill.
Light broth: In a separate pot, simmer 8 cups broth or water with 1/2 onion, 1 bay leaf, peppercorns, and a pinch of salt for 15 minutes. Ladle pelmeni into warm bowls and cover with the strained broth. Finish with dill and black pepper.
Step 7: Freeze for later (optional)
Freeze uncooked, shaped pelmeni on a floured or parchment-lined tray until solid, 2–3 hours. Transfer to freezer bags for up to 3 months. Cook from frozen in salted boiling water; add 1–2 extra minutes after they float.
Pro Tips
- Work cold: keep the filling chilled so the fat stays firm and the dumplings seal easily.
- Beat in the ice water until the filling turns tacky—this binds the mixture and keeps it juicy.
- Test one dumpling first to check seasoning and cook time, then adjust the rest.
- Roll thin: aim for 1–2 mm dough for delicate, tender pelmeni that still hold their shape.
- Dust and cover: flour trays lightly and keep rounds covered to prevent sticking and drying.
Variations
- Lamb and beef: substitute pork with lamb for a richer, more aromatic filling.
- Mushroom-onion (vegetarian): finely chop and sauté mushrooms with onions; cool, then season and use in place of meat.
- Crispy leftovers: pan-fry boiled pelmeni in a little butter until golden on one side; serve with sour cream and dill.
Storage & Make-Ahead
Shaped, uncooked pelmeni are best frozen immediately on a tray, then bagged for up to 3 months. Cook from frozen without thawing. Cooked leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in simmering broth or pan-fry in butter. The dough can be made up to 24 hours ahead; wrap tightly and refrigerate, then return to room temperature before rolling.
Nutrition (per serving)
Approximate (butter-and-sour-cream version): 600 kcal; 30 g fat; 54 g carbohydrates; 26 g protein; 2 g fiber; 900 mg sodium. Serving in broth without butter/sour cream will reduce fat and calories significantly.
