Russia · Flour and Confectionery Products
Pelmeni (Russian Meat Dumplings)
Classic Siberian dumplings filled with seasoned minced meat, boiled until tender and served with butter, sour cream, or broth. The unleavened dough is rolled thin and sealed into a characteristic ear shape.
150 min 400 kcal 8 serves Advanced🇷🇺Russia★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 500 gwheat flour
- 1 egg
- 210 mlcold water
- ½ tspsalt
- 1 tbspvegetable oil
- 500 gminced meat
- 2 onions
- 60 mlcold water
- ½ tspsalt
- ¼ tspblack pepper
- butter and sour cream for serving
Method
- Mix flour and salt in a bowl. Add egg, cold water, and vegetable oil. Knead into a firm, elastic dough for 10–15 minutes. Cover with film and rest for 30–40 minutes.
- Mix minced meat with finely chopped onions, salt, pepper, and cold water (or milk). Knead the filling for 5–7 minutes until uniform.
- Roll the dough 1–2 mm thin. Using a glass or round cutter (5–6 cm), cut out circles.
- Place 0.5–1 tsp of filling in the center of each circle. Fold in half and firmly pinch the edges, then join the two tips together to form the characteristic ear shape. Place on a floured board.
- Bring a large pot of salted water to a boil. Drop in the pelmeni. After they float, cook for another 5–7 minutes. Remove with a slotted spoon.
- Serve hot with butter, sour cream, and fresh herbs.
FAQ
Yes — this is actually the traditional way to store them. Freeze in a single layer on a floured tray until solid, then transfer to a bag. Cook directly from frozen, adding 3–4 extra minutes to the boiling time.
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Comments (3)
Тесто получилось отличное, тонкое и не рвётся. Но фарш суховат — надо было добавить больше лука или немного воды. В следущий раз исправлю
Магазинные пельмени и домашние — это два разных блюда, которые случайно называются одинаково. Фарш должен быть с луком, пропущенным через мясорубку, а не нарезанным. Тесто — тонкое до просвечивания. И варить надо в подсоленной воде с лавровым листом, а не просто в кипятке как сосиски.
Don't open the oven door during the first two-thirds of baking pelmeni. The sudden temperature drop can cause sinking, cracking, or uneven rising. Trust the timer and check only in the final stretch.