Pelmeni

Name: Pelmeni
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500g All-purpose Flour; 200ml Water, lukewarm; 1 Egg; 1 tsp Salt, fine; 250g Ground Pork; 250g Ground Beef; 1 medium Onion, finely grated; 45ml Water, ice-cold; 1 1/4 tsp Salt, fine; 1/2 tsp Ground Black Pepper; 3 l Water; 1 tbsp Salt; 2 leaves of Bay Leaf; 6 peppercorns of Black Peppercorns; 200g Sour Cream; 30g Unsalted Butter; 2 tbsp White Vinegar, 9%; Some Pepper (Black), freshly ground, to taste

Pelmeni are tender Russian dumplings filled with a savory mix of pork and beef, wrapped in a thin, silky dough and boiled until perfectly plump. Served hot with a pat of butter and a dollop of sour cream (and a splash of vinegar if you like a bright contrast), they make a comforting, crowd-pleasing meal. This version balances juicy meat, sweet onion, and warming peppercorns for a classic, homely flavor.

Pelmeni are tender Russian dumplings filled with a savory mix of pork and beef, wrapped in a thin, silky dough and boiled until pe... Show more

Traditional Russian Recipe

Health Grade

C- · Balanced

Rating

4.6

Time

2 hrs

Price

1,41 €

Calories

936 kcal

meal prep

high protein

low sugar

kid friendly

Method

Make the dough

In a large bowl, combine the All-purpose Flour and Fine Salt. Make a well in the center, add the Egg and Lukewarm Water, and stir until a rough dough comes together. Turn it out onto the counter and knead for 8–10 minutes until smooth and elastic. If it feels sticky, dust in a little more flour; if it seems dry, wet your hands lightly and keep kneading.

Rest the dough

Shape the dough into a ball, place it back in the bowl, and cover it with a clean towel or overturned bowl. Let it rest for 30 minutes so the gluten relaxes and the dough rolls out more easily.

Mix the filling

While the dough rests, make the filling in a medium bowl. Combine the Ground Pork, Ground Beef, and the Onion, grated very finely. Add the 45 ml ice-cold water, salt, and Ground Black Pepper, then mix with your hands for 2–3 minutes until the filling looks sticky, even, and well blended.

Roll the wrappers

Uncover the dough, divide it into 4 pieces, and keep the pieces you are not working with covered so they do not dry out. On a lightly floured surface, roll one piece at a time into a very thin sheet, about 1–2 mm thick, then cut out 5–6 cm circles with a glass or round cutter. Re-roll the scraps until all the dough is used.

Shape the pelmeni

Place about 1 teaspoon of filling in the center of each round. Fold the dough over into a half-moon, press out any trapped air, and pinch the edge firmly closed. Bring the two corners together and squeeze them to make the classic pelmeni shape. Set the finished dumplings on a floured tray and keep them covered while you finish the rest.

Boil the pelmeni

Bring the 3 l of water to a lively boil in a large pot. Add the Bay Leaf, Black Peppercorns, and 1 tbsp salt, then lower the pelmeni into the water in batches so the pot stays active. Stir very gently once or twice so they do not stick to the bottom. When the dumplings float, simmer for 4 minutes more, until the wrappers are tender and the filling is cooked through.

Serve hot

Lift the pelmeni out with a slotted spoon and serve them hot right away with Sour Cream, Unsalted Butter, a splash of White Vinegar, and freshly ground Black Pepper to taste.

Ingredients

Method

For 4 servings

Adjust servings

For the dough

500g All-purpose Flour
200ml Water, lukewarm
1 Egg
1 tsp Salt, fine

For the filling

250g Ground Pork
250g Ground Beef
1 medium Onion, finely grated
45ml Water, ice-cold
1 1/4 tsp Salt, fine
1/2 tsp Ground Black Pepper

For boiling

3 l Water
1 tbsp Salt
2 leaves of Bay Leaf
6 peppercorns of Black Peppercorns

For serving (traditional options)

200g Sour Cream
30g Unsalted Butter
2 tbsp White Vinegar, 9%
Some Pepper (Black), freshly ground, to taste

Nutrition

Per Serving.

Calories

936 kcal

47% of Daily kcal

Protein

44 g

88% RDI

Fat

38 g

17g sat fat

Carbs

100 g

36% RDI

Sugar

3.6 g

7% RDI

Fiber

3.9 g

13% RDI

Salt

4.1 g

81% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.8 / 10

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