Russian Pelmeni Recipe (Meat Dumplings)

A step-by-step guide on how to make the classic Russian Pelmeni Recipe. Thin dough rolled out and filled with a garlic chicken and pork filling then tossed in butter and served with sour cream. Comfort food at its finest.

Pelmeni dumplings are a traditional Russian food just like red Borscht, the amazing Olivier Salad and quick Russian bread.

Pelmeni recipe with a meat filling in a bowl with fresh dill and sour cream.

what is pelmeni?

Pelmeni are meat dumplings originating from Russian cuisine and now popular in most European kitchens. The unleavened dough is filled with seasoned ground meat and boiled, then tossed in butter and served with sour cream or vinegar.

Pelmeni can be made with a mold (like THIS one), or by hand and we’ll go over both in detail in this post.

Russian dumplings with a meat filling in a bowl with fresh chopped dill and sour cream.

what is pelmeni dough made with?

Traditional pelmeni dough is made with water, egg, salt and flour. However, I love what milk does to the dough. The dough comes out soft and pliable and so easy to roll out and work with. If you’ve never tried adding milk to the dough, you must give it a try.

how to make pelmeni dough-

In a stand-up mixer (with a dough hook) or in a bread maker, add the water, milk, egg and salt. Whisk to combine. Add the flour and mix until dough is pliable and easy to work with. The consistency of the dough should be thick and not stick to your hand. Once you allow the dough to rest about 30 minutes, covered so it doesn’t become dry.

TIP: If you are making a large batch of the pelmeni, bread maker does much better than a stand-up mixer.

what filling do you use for pelmeni?

The most traditional meats for pelmeni are either ground pork and beef or a mixture of pork and beef, or pork and chicken, or even beef and chicken. Though we like pork and chicken best, whenever I am making a large batch of dumplings to freeze, I typically do all three types of meat (pork, chicken, and beef).

how to make pelmeni filling-

In a bowl, mix together the ground chicken and pork, onion, garlic, salt, pepper, dill, vinegar and water. Refrigerate until ready to use.

How to prepare pelmeni filling with ground pork and chicken with onion, garlic and dill.

how to shape pelmeni (with mold)-

Generously dust pelmeni mold with flour (so the dough won’t stick).

Cut off and roll out enough dough to cover the pelmeni mold. Fill each hole with meat (don’t overfill or you’ll have a hard time getting the pelmeni out). Roll out another dough to cover the top of the filled meat. With a rolling pin, press on the dough and keep rolling until the shapes of the pelmeni are separated.

Flip over the mold and gently push out the pelmeni. Transfer to a well-floured plate or platter and repeat until remaining dough and filling is used.

How to make pelmeni with a pelmeni mold.

how to shape pelmeni without mold (and have NO leftover dough)-

This is a method my mother-in-law taught me, and I just love it. I love that you don’t have any leftover dough that gets tougher to roll out ever time you reuse it.

Divide the dough into three balls. Take one ball and roll out the dough until thin, we don’t like a lot of dough so I roll ours out really thin.

Take the dough and begin by overlapping until all the dough is used and shape looks like an accordion. Cut the dough into even strands (the bigger the strands, the bigger the dumpling will be).

Once cut, stack the strands and cut into even squares.

Fill all the squares with meat.

To shape the pelmeni, take one square and bring together to close the square securing the ends. Then, shape the ends into a dumpling.

How to make pelmeni, how to roll out the dough and form the pelmeni.

how to cook pelmeni-

FRESH- If cooking freshly made pelmeni, bring a pot of water to a boil, season with salt to taste and add a bay leaf. Once the water is boiling, add the meat dumplings and cook 2-3 minutes.

FROZEN- bring a pot of water to a boil, season with salt to taste and add a bay leaf. Once the water is boiling, add the meat dumplings and cook 2-3 minutes.

FRY- To fry cooked pelmeni, add the dumplings to a skillet with butter and cook until desired crispiness is reached and pelmeni are heated.

How to assemble this pelmeni recipe, making them by hand.

can I freeze pelmeni?

Yes, pelmeni are extremely popular to freeze. Because they are a bit messy and time-consuming, you typically make several batches at once and freeze the dumpling. They can stay frozen 2-3 months in a Ziploc bag.

To freeze the pelmeni, lay them out on a generously dusted cutting board or plate and dust tops of the dumplings with flour as well. Freeze until completely hard (time will vary depending on your freezer). Once frozen, transfer to a Ziploc bag.

How to make meat filled dumpling recipe. Two different methods of making pelmeni.

how to serve Russian pelmeni?

Once cooked, strain the pelmeni and transfer to a serving bowl. Add cubed butter and toss to coat.

Serve dumplings with the traditional sour cream. I add hot sauce or Sriracha to my sour cream for some spice. Add fresh dill and enjoy.

TIPS for the BEST pelmeni-

  • To work with pelmeni, keep the working surface generously coated with flour at all times. (This means countertop, rolling pin and any plates used.)
  • When adding flour, add in three batches, mixing well after each addition. All flour is different and you may need just a little more or less than the indicated amount.
  • Keep the dough that you aren’t using coved tightly so it doesn’t become dry. Very important. I just cover it securely with a kitchen towel.
  • Don’t speed the process, the dough really does need to rest.
  • Okay, so we love Vegeta in this recipe. I know, I know, it’s not so popular in the states. But it really is popular back home. Add some of the seasonings to the filling and water when cooking, if desired (by “if”, I truly mean you totally “should”).
  • Don’t overcook the dumplings. They will start to fall apart and become mush. The dumplings cook really fast.
  • Store leftover dumplings in an air-tight container. Like any pasta, it will dry out and not taste pleasant.
  • The SECRET to the most delicious filling and not having that taste in your mouth after you’re done eating is vinegar. Yup, you heard it. You cannot taste it in your mouth but it helps the dumpling settle in the stomach better. A lot of people have belching issues after eating pelmeni, the added vinegar will stop those issues. You totally are welcome. 😉

Cooked pelmeni with sour cream on a fork.

I am just so excited for you to give our version of the popular Russian dish a try. I’m just as excited to hear your feedback so don’t forget to leave a comment below.

try these other recipes-

Print Recipe
5 from 3 votes

Pelmeni Recipe (Meat Dumplings)

Classic Russian Pelmeni recipe. Soft dough filled with ground pork and chicken filling, cooked and served with sour cream.
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Main Course, Side Dish
Cuisine: Russian
Keyword: pelmeni
Calories: 467kcal
Author: Valentina's Corner

Ingredients

dough:

  • 1/3 cup whole milk
  • 1 tsp table salt
  • 1 large egg
  • 1 cup water
  • 4 1/2 cups all-purpose flour sifted

filling:

  • 1 lb ground pork
  • 1/2 lb ground chicken
  • 1 medium onion, grated in protruding holes
  • 2 garlic cloves, minced
  • 1 ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp vinegar
  • 1 Tbsp water
  • 2-3 Tbsp dill, chopped
  • Vegeta (if adding Vegeta, use less salt and add Vegeta to taste)

Instructions

pelmeni dough-

  • Attach the dough hook to a Kitchen Aid mixer (or use a bread machine). Mix the milk, salt, egg and water.
  • Add the flour in three batches, mixing well after each addition. Once all the flour is added, mix until flour is well incorporated and doesn't stick to sides of the bowl.
  • Keep covered and allow the dough to rest at least 20-30 minutes.

meat filling:

  • In a large bowl, mix all the ingredients for the filling until well incorporated.
  • Cover and set aside until ready for use.

shape pelmeni-

  • To shape with mold, roll out enough dough to cover mold.
  • Fill holes with meat.
  • Roll out another dough and cover the meat.
  • With a rolling pin, roll over the top of mold until edges of the molds protrude.
  • Gently push out pelmeni.

cook dumplings-

  • Add enough water to completely cover pelmeni once added.
  • Bring water to a boil and season.
  • Cook 2-3 minutes once the pelmeni float to the top.
  • Serve the meat dumplings with sour cream.
Nutrition Facts
Pelmeni Recipe (Meat Dumplings)
Amount Per Serving
Calories 467 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 87mg29%
Potassium 427mg12%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 1g1%
Protein 23g46%
Vitamin A 46IU1%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe to our Family's Newsletter!

Valentina's Corner

Show 8 Comments
  • Aimee S. 09/10/2019, 9:11 am Link Reply

    TOtal comfort food. We loved these!

    • Valentina's Corner 09/10/2019, 1:23 pm Link Reply

      Aimee, thank you! We love them too!

  • Trang 09/10/2019, 2:20 am Link Reply

    This is wonderful and delicious. I have never heard of pelmeni nor did a now that dumplings were a thing in Russian cuisine!

    • Valentina's Corner 09/10/2019, 1:24 pm Link Reply

      These Russian Pelmeni are AMAZING! You need to give them a try! 🙂

  • Charity 09/10/2019, 12:07 am Link Reply

    My husband and I are such food nerds we have pasta making date nights. Excited to try this recipe! Pelmeni is a pasta we haven’t tried yet! Any wine suggestions to make date night complete?

    • Valentina's Corner 09/10/2019, 1:28 pm Link Reply

      I hope you enjoy the dumplings, Charity.

  • Julie Blanner 09/09/2019, 9:17 pm Link Reply

    This looks so delicious! Such a great use of flavor and perfect for dinner. Can’t wait to try it this weekend!

    • Valentina's Corner 09/10/2019, 1:25 pm Link Reply

      Thank you so much, Julie! Hope you enjoy this pelmeni recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *