Russian Pelmeni Delicate Dumplings (Printable Version)

Tender pelmeni dumplings filled with seasoned pork and beef, served with a creamy sour cream sauce.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# Directions:

01 - In a large bowl, combine flour and salt. Add the egg and gradually mix in cold water. Knead for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - Combine ground pork, ground beef, grated onion, garlic, salt, black pepper, and cold water in a medium bowl. Mix thoroughly until sticky and well combined.
03 - Roll dough on a floured surface to about 1/16 inch thick. Use a 2.5-inch round cutter to cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half forming a half-moon. Pinch edges tightly, then bring corners together and pinch to seal the traditional pelmeni shape.
05 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently to avoid sticking. Cook 5 to 7 minutes until pelmeni float and filling is cooked through.
06 - Remove pelmeni with a slotted spoon. Serve hot, generously topped with sour cream and chopped dill if desired.

# Expert Tips:

01 -
  • These bite-sized dumplings are so satisfying that a small handful feels like a complete, warming meal.
  • The filling stays tender and juicy inside while the dough holds its shape perfectly, creating that ideal texture contrast.
  • They freeze beautifully, so you can make a big batch once and have comfort food waiting for busy nights.
02 -
  • If your dough cracks when you roll it, cover it with a damp towel and let it rest another 5 minutes—sometimes it just needs to relax a bit more.
  • Don't overfill each dumpling; 1 teaspoon is the magic amount because if you use more, the dough will burst when it cooks and your filling will leak into the water.
  • Keep a bowl of water nearby while you're shaping so you can wet the edge of the dough circle before folding—it helps the dough seal completely.
03 -
  • If you're short on time, you can skip the dough resting period, but those 20 minutes make a difference—the dough becomes more forgiving and easier to roll thin without tearing.
  • Keep your filling cold by mixing it just before you're ready to shape, and don't let it sit at room temperature, because warm filling is harder to work with and can leak through the dough.
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