Russian Pelmeni Delicate Dumplings (Printable)

Delicate Russian-style dumplings filled with seasoned meat, served hot with a creamy dill sauce.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Combine flour and salt in a large bowl. Add egg and gradually mix in cold water. Knead for 8 to 10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
02 - Mix ground pork, ground beef, grated onion, garlic, salt, pepper, and cold water in a medium bowl until sticky and well combined.
03 - Roll dough out on a floured surface to about 1/16 inch thickness. Cut into 2.5-inch circles using a round cutter.
04 - Place 1 teaspoon of filling in the center of each circle. Fold in half and pinch edges tightly. Bring corners together and pinch to seal the dumpling shape.
05 - Boil salted water in a large pot. Add pelmeni in batches and stir gently to prevent sticking. Cook 5 to 7 minutes until floating and filling is fully cooked.
06 - Remove pelmeni with slotted spoon and serve hot, topped with sour cream and optional dill.

# Expert Advice:

01 -
  • These little pockets of meat are surprisingly forgiving to make once you get the folding rhythm down, and watching them float up one by one feels like a small kitchen victory.
  • The filling is so customizable that you can make them exactly how you like them, then freeze a whole batch for nights when you need comfort food without effort.
  • Topped with cool sour cream and fresh dill, they taste elegant enough for guests but humble enough to eat alone with a fork, standing at the counter.
02 -
  • The dough thickness matters intensely—too thick and they won't cook through properly, too thin and they'll tear; aim for almost transparent and you'll know you're right.
  • Don't skip the resting time on the dough, and don't skimp on filling sealing; a leak means a fallen dumpling and a starchy mess in your pot.
  • If you freeze pelmeni, don't thaw them—boil them straight from frozen, just add a few extra minutes to the cooking time.
03 -
  • Keep everything cold—cold water, cold filling, even chill your bowl and rolling pin if your kitchen is warm—because cold dough is forgiving and easy to work with.
  • The key to a perfect seal isn't strength but patience; take a moment with each dumpling and pinch deliberately rather than rushing, and they'll hold perfectly through cooking.
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