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–+ servings

Pelmeni Recipe (Meat Dumplings)

This pelmeni recipe makes the perfect meat dumplings. Soft dumplings with flavorful meat filling. Each bite of these pelmeni brings the warm comforts of Slavic cuisine and will be a treat for the whole family.
Prep Time: 2 hours
Cook Time: 10 minutes
0 minutes
Total Time: 2 hours 10 minutes
Servings: 12 servings
Author: Valentina Ablaev

Ingredients

dough -

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

meat filling -

  • 1 lb ground pork
  • 1 lb ground chicken
  • 1 medium onion grated in protruding holes
  • 2 garlic cloves minced
  • 2 tsp salt
  • ¼ tsp ground black pepper
  • 1 tsp vinegar
  • 1 Tbsp water
  • 3 Tbsp dill chopped
US Customary - Metric

Instructions

  • Make dough. Attach a dough hook to your KitchenAid. Add milk, salt, egg, and water to the bowl and mix.
  • With the kitchen aid running, add the flour one cup at a time. Continue mixing until the flour is smooth and no longer sticks to your hands.
  • Cover the dough and allow it to rest for 15-30 minutes before using it. (This helps relax the gluten so that it is easier to work with and is more stretchy.
  • Prepare the meat filling. In a large bowl, combine all the ingredients for the meat filling.
  • Cover and set aside until you're ready to use it. (If prepping in advance, refrigerate before use.)
  • Shaping with a mold. T​​o shape with a mold, roll out enough dough to cover the mold.
  • Use a teaspoon to fill each hole with meat.
  • Roll out another layer of dough and cover the meat.
  • Using a rolling pin, roll over the top of the mold until the edges protrude, and then gently push the pelmeni out. Repeat with the remaining dough and meat. Use the scraps of dough to make more pelmeni.
  • Shaping by hand. Divide the dough into three balls. Roll each ball into a thin layer.
  • Cut the dough into small squares.
  • Fill each square with a teaspoon of meat and take one into your hand. Fold the dumpling over and press the edges together to seal them tightly. Repeat with the remaining dumplings.
  • Cook pelmeni. Bring a large pot of water to a boil and season with salt.
  • Cook for 2-3 minutes or until pelmeni float to the top.
  • Serve the pelmeni as desired.

Notes

  • Dough too sticky? If your dough is too sticky, try kneading it for 5-10 minutes before adding more flour. If the dough is still sticky after kneading, add a spoonful of flour at a time to prevent it from drying out. 
  • Dough too dry? If your dough is too dry, add ⅛ cup of water and mix. If it is still too dry, add another ⅛ cup of water. You don't want to add too much water. 
  • Dough isn't stretching? If you find the dough tearing when rolling out and shaping, simply cover the dough with a towel and rest for 30 minutes. 
  • How to serve pelmeni. Serve pelmeni with sour cream, butter, and fresh dill for the best flavor. 
  • Freeze pelmeni. Lay the pelmeni out on a baking sheet lined with parchment paper and freeze completely. Add to a freezer-safe bag and store for up to 3 months. Cook: Add the frozen pelmeni to a pot of boiling water and cook for 3-4 minutes, or until cooked through.