Russian Pelmeni Meat Dumplings
Russian pelmeni are a traditional meat dumpling of Siberian or Ural origin. This comforting dish is known for its simplicity and heartiness. Typically stuffed with ground beef, pork, or lamb, these little parcels are wrapped in a very thin dough and boiled in water or broth. Pelmeni can be enjoyed with butter, sour cream, or a sprinkle of vinegar, making them a versatile and satisfying meal.
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My pelmeni dough has been trialed and perfected over many many times as I make this recipe quite frequently. I think you will find it simple but delicate, silky, and flavorful.
I will teach you everything I know about making, serving, and storing these dumplings, along with any ingredient variations you might want to try.
This recipe makes for 150 pelmeni dumplings. It makes no sense to make these small dumplings in small quantities. We always have pelmeni in the freezer and they make for great meal prep. I’ll show you how to freeze them properly.
Do you want to try other traditional European dumplings? You will love my recipes for German spaetzle, cheesy käsespätzle, Slovak bryndzové halušky and strapačky halušky, as well as my German liver dumpling soup. Authentic German potato dumplings and bread dumplings are also firm favorites.
Equipment
You’ll see my use a pelmeni maker in this recipe, and I highly recommend you get one. They’re inexpensive and make 37 dumplings at a time. This is a much quicker process than rolling them each individually by hand.
If you want to make them by hand, I will also link you to a video right below the recipe process photos that shows you how to do it.
- Pelmeni maker (link to the exact one I have)
- Rolling pin
- Stand mixer (can also use your hands)
- Large bowl for mixing the dough
- Medium or large bowl for the meat mixture
- Measuring cups & spoons
- Spoons & spatulas for mixing and stirring
- Skillet for making the caramelized onion & bacon topping
- Baking sheet, preferably one with a raised wire rack (if freezing the pelmeni)
- Pot for boiling the pelmeni
Ingredients: Notes, Variations, & Substitutions
My pelmeni dough has several optional extras, which I believe create the best version of this dumpling. Feel free to omit or substitute those ingredients as noted below (any relevant information is repeated in the recipe card notes), but remember that this might mean adding more liquid or flour as you’re mixing the dough.
- Ground Meat: I use a mixture of ground pork and ground beef, but feel free to add ground lamb, chicken or turkey, or even ground venison. My personal favorite is a 1/3 each mix of ground pork, veal, and lamb.
- Lard: An optional extra I love to incorporate into the dough. Leave it out, or replace it with softened butter, ghee, or olive oil.
- Sour Cream: Another optional extra I love to incorporate into my pelmeni dough. Feel free to use kefir, yogurt, or sour milk instead. If you leave it out entirely, that is also fine. Sour cream is also used for serving the pelmeni.
- Milk: You can use milk or water or a mixture of the two liquids.
- Bone Broth or Stock: Entirely optional, but these dumplings are absolutely delicious when boiled in bone broth instead of just plain water.
- Seasonings: I use plain salt and freshly cracked black pepper. I keep it simple, which is traditional, but you can also add a dash of paprika, Vegeta, garlic powder, and onion powder.
- Chives: Chives or green onions are optional for serving.
- As already stated, you can mix the cooled caramelized onion and bacon mixture directly into the raw ground meat mixture if you wish.
Pelmeni Recipe Instructions: Step-by-Step Photos
After mixing the dough, I make my pelmeni meat stuffing as the dough rests for 30 minutes to allow the gluten to relax. At this time, you can also make your caramelized onion and bacon mixture.
Remember that you can serve the caramelized-onion bacon mixture on top of the boiled pelmeni, or you can let it cool and mix it into the ground meat to be stuffed inside the dumplings.
Step 1: Mix the raw ground meat and seasonings in a large bowl. If you do this step first, place the bowl in the refrigerator until you’re ready to stuff the pelmeni.
I recommend you take a small piece of the mixture and quickly fry it up to taste for the correct amount of salt and seasonings.
Remember that if you’re serving the pelmeni with bacon, it is already salty, so do not overdo it on the salt. The meat should not taste salty, just flavorful and delicious.
This is the time to experiment with any additional seasonings or herbs you may be adding.
Step 2: The caramelized onion and bacon mixture. If you’re planning on adding this to the raw ground meat, mince them very fine, finer than in the photo.
Step 3 (Prepare the Dough):
By Hand:
To prepare the dough by hand, start by combining the soured milk, yogurt, or kefir in a large mixing bowl with lukewarm water, eggs, and either lard or olive oil.
Stir this mixture until all the ingredients are well blended. Gradually, add the flour and salt, stirring continuously as the mixture starts to form a dough. If necessary, add more flour until the dough achieves a silky, smooth texture that is not sticky.
Next, transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Once ready, cover the dough with a kitchen towel or place it in a covered bowl, allowing it to rest for at least 30 minutes while you prepare the meat filling.
By Stand-Mixer:
For those using a stand mixer, begin by combining the soured milk, yogurt, or kefir with the lukewarm water, eggs, and lard or olive oil in the mixer’s bowl. Whisk these ingredients by hand or use the whisk attachment until well combined.
Next, switch to the dough hook attachment and gradually add the flour and salt on low speed until a dough begins to form. If needed, continue adding flour, one tablespoon at a time, until the dough is no longer sticky and begins to pull away from the sides of the bowl.
Increase the mixer speed to 2 and knead the dough for 5-7 minutes until it becomes smooth and elastic. Afterward, cover the dough with a kitchen towel and let it rest for at least 30 minutes, allowing time to prepare the meat filling.
Step 4: Begin by dividing the dough into chunks about the size of a tennis ball or slightly smaller. As you work with each piece, keep the remaining dough covered with a kitchen towel or in a covered bowl to prevent it from drying out.
On a floured surface, roll out one dough chunk to a very thin sheet, approximately 1/8 inch thick. The thinner the dough, the better the texture will be for the finished pelmeni. Pelmeni dough is very thin.
Continue this process, keeping unused dough covered until you are ready to roll it out.
Step 6: Carefully lay the rolled-out sheet of dough over the pelmeni maker, using your hands to stretch the dough so it fully covers all sides of the mold. I like to stretch it well beyond to make the dough even thinner.
Once the dough is positioned, place a level 1/2 teaspoon of meat filling into each pocket on the mold. Avoid overfilling the pockets, as this can prevent the dumplings from sealing properly, and they may burst open while boiling.
Step 7: After filling the mold, roll out another chunk of dough and gently lay it over the filled pelmeni maker, ensuring it stretches slightly beyond the edges to allow for a full seal.
Begin by pressing the dough down gently with your hands, then use a rolling pin to firmly press and seal the dumplings, working slowly to ensure a secure seal around each pocket.
Step 8: When sealing is complete, remove the excess dough and set it aside in a covered bowl or under a damp tea towel.
Reroll this dough after it has been allowed to rest again and keep making more pelmeni.
Invert the pelmeni maker to release the dumplings. You may need to pop each dumpling out by hand carefully.
Place the finished pelmeni on a well-floured surface, ensuring they do not touch each other to prevent sticking.
How to Make Pelmeni Dumplings by Hand
Watch the video and read the instructions below if you do not have a pelmeni maker. This is a very long and tedious process, but you go right ahead. These instructions are repeated in the recipe card.
- Roll the dough: Roll out the dough on a floured surface to about 1/8 inch thick.
- Cut circles: Use a round cutter or glass to cut out circles of dough, about 2.5-3 inches in diameter.
- Fill and shape: Place a small spoonful of meat filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Bring the two corners together and pinch to form the traditional pelmeni shape.
- Re-roll excess dough: Gather any excess dough, knead briefly, and re-roll to make more pelmeni.
F.A.Q, Storage & Freezing Instructions
To freeze pelmeni, a cookie sheet with a raised wire rack on top is the best way as it lets you freeze multiple batches in less space.
Place one layer of dumplings directly on the cookie sheet, making sure they do not touch each other. Then, place a second layer of dumplings on the wire rack, positioned on top of the sheet so it won’t interfere with the layer below.
This setup allows you to freeze two layers at once without any dumplings sticking together.
Once arranged, place the cookie sheet in the freezer and leave the pelmeni to freeze for a few hours or until they are completely solid. After freezing, transfer the dumplings to an airtight container or freezer bag.
They will keep well in the freezer for up to three months. If you vacuum seal them, they will stay fresh even longer.
Pelmeni can be cooked directly from frozen.
For a main dish, serve about 20-25 pelmeni per person. If serving as an appetizer or side, 10-15 pelmeni per person is usually enough. The exact number depends on appetite and whether other dishes are being served alongside.
Europe has a rich tradition of dumplings, particularly the Slavic, Central, & Eastern European countries and cultures.
Pelmeni are Russian dumplings of Siberian or Ural, while pierogi are Polish.
Pelmeni are usually filled with raw meat like pork or beef, seasoned with salt and pepper. Pierogi can have various fillings, like potatoes, cheese, sauerkraut, or even sweet fillings.
Pelmeni dough is rolled very thin, much thinner than pierogi, and the dumplings are small and round. Pierogi are larger and folded into half-moons.
Pelmeni are Russian dumplings usually filled with raw meat. Vareniki are Ukrainian dumplings often filled with potatoes, cheese, sauerkraut, or fruit. Pelmeni are smaller and fully enclosed, while vareniki are larger and crescent-shaped.
Pelmeni are traditionally served with sour cream, which adds a creamy, tangy flavor. Melted butter with fresh herbs like dill or parsley is also popular. Some enjoy pelmeni with vinegar for a slight acidity or a bit of soy sauce for a savory touch. You can also add a side of mustard, ketchup, garlic sauce, or spicy chili oil for extra kick.
My favorite is the caramelized onion and bacon mixture you see in this recipe, alongside a lot of sour cream.
Equipment
- Pelmeni maker
- Rolling Pin
- Stand mixer I provide instructions for using your hands or a stand mixer
- Large bowl for mixing the dough
- Medium or large bowl for the meat mixture
- Measuring cups & spoons
- Spoons & spatulas for mixing and stirring
- Skillet for making the caramelized onion & bacon topping
- Baking sheet, preferably one with a raised wire rack for freezing the pelmeni
- Pot for boiling the pelmeni
Ingredients
For the Dough:
- 5 cups all-purpose flour plus more as needed
- 1 cup sour cream or sour milk, buttermilk, kefir, yogurt, or just plain water
- 1 ⅕ cups lukewarm water
- 2 large eggs
- 1 tablespoon lard or olive oil, softened butter, ghee, avocado oil
- 1 teaspoon fine sea salt
- ¼ teaspoon nutmeg optional
For the Filling:
- 1 lbs ground pork
- 1 lbs ground beef
- 2 teaspoons salt
- 1 teaspoon black pepper
Topping:
- 1 large onion diced
- 1 cup bacon diced
- 2 tablespoons butter unsalted
- sour cream & chives to serve as per your taste optiona
Other:
- 4 cups bone broth to boil the dumplings, but you can also use plain water or add a stock cube to water
Instructions
Prepare the Dough (By Hand)
- Mix wet ingredients: In a large mixing bowl, combine the sour cream (or substitute) with the lukewarm water, eggs, and lard. Stir until well blended.
- Add flour: Gradually add the flour and salt to the wet mixture, stirring continuously until a dough forms. Add more flour to get a dough that is silky, smooth but not sticky.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Cover the dough with a kitchen towel (or place in a covered bowl) and let it rest for at least 30 minutes as you prepare the meat filling.
Prepare the Dough (By Stand-Mixer)
- Combine ingredients: In the bowl of a stand mixer, combine the soured milk, yogurt, or kefir with the lukewarm water, eggs, and lard or olive oil. Whisk by hand to combine or use the whisk attachment.
- Mix the dough: Using the dough hook attachment, gradually add the flour and salt to the wet mixture on low speed until a dough forms. Add more flour, 1 tablespoon at a time until the dough is no longer sticky and pulls away from the sides of the mixing bowl.
- Knead the dough: Increase the speed to medium and knead for about 5-7 minutes until the dough is smooth and elastic. Cover the dough with a kitchen towel and let it rest for at least 30 minutes as you prepare the meat filling.
Prepare the Filling:
- Mix the meats: In a large bowl, combine the ground pork and ground beef. Add the salt and black pepper, mixing thoroughly to ensure even seasoning.
- This is the time to add any additional spices, seasonings, or herbs. If you are adding the caramelized onion and bacon topping inside the meat mixture, add it now after it has cooled. Fry up a small portion of the filling and taste it to make sure it is seasoned as you like.
Assemble the Pelmeni Dumplings Using a Pelmeni Maker:
- Divide the dough: Divide the dough into tennis ball-sized chunks or just slightly smaller. Keep the remaining dough covered to prevent drying out.
- Roll the dough: Roll out one chunk of dough on a floured surface to a very thin sheet (about 1/8 inch thick) — the thinner the better.
- Place on the pelmeni maker: Lay the sheet of dough over the pelmeni maker. Use your hands to stretch the dough over all the sides of the mold.
- Add filling: Place 1/2 teaspoon of meat filling into each pocket space on the pelmeni mold. Do not overfill the mold pockets to ensure proper sealing. Roll out another chunk of dough and place it over the filled pelmeni maker, stretching it again so that it hangs over the sides slightly.
- Seal and cut: Use your hands to press the dough down gently and then switch to your rolling pin to firmly press and seal the dumplings. Press very firmly but slowly. Once done, invert the pelmeni maker to release the dumplings. You may need to use your hands to pop each dumpling out.
- Keep the finished dumplings on a well-floured surface, not touching.
- See the recipe article for a video on how to make them by hand, you will find the instructions on how to roll these by hand explained in the notes below.
Cook the Pelmeni:
- Bring a pot of salted water to a boil. A wide, shallower pot is best. You may also use bone broth or add bay leaves, other aromatics (onion, celery, carrot, garlic etc), or a stock cube. Add the pelmeni in batches, stirring gently to prevent sticking. Cook for about 5-7 minutes, or until the dumplings float to the surface and the dough is cooked through.
- As the water is coming to a boil, cook the bacon and onion with he butter in a pan. Let the bacon get crispy and the onion golden brown to caramelized — as you prefer.
- Serve: Remove the pelmeni with a slotted spoon and transfer to a serving dish. Serve hot with the caramelized onion-bacon-butter mixture pouted over top along with a generous dollop of sour cream and fresh chives.
Video
Notes
- Roll the dough: Roll out the dough on a floured surface to about 1/8 inch thick.
- Cut circles: Use a round cutter or glass to cut out circles of dough, about 2.5-3 inches in diameter.
- Fill and shape: Place a small spoonful of meat filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Bring the two corners together and pinch to form the traditional pelmeni shape.
- Re-roll excess dough: Gather any excess dough, knead briefly, and re-roll to make more pelmeni.
- Ground Meat: I use a mixture of ground pork and ground beef, but feel free to add ground lamb, chicken or turkey, or even ground venison. My personal favorite is a 1/3 each mix of ground pork, veal, and lamb.
- Lard: An optional extra I love to incorporate into the dough. Leave it out, or replace it with softened butter, ghee, or olive oil.
- Sour Cream: Another optional extra I love to incorporate into my pelmeni dough. Feel free to use kefir, yogurt, or sour milk instead. If you leave it out entirely, that is also fine. Sour cream is also used for serving the pelmeni.
- Milk: You can use milk or water or a mixture of the two liquids.
- Bone Broth or Stock: Entirely optional, but these dumplings are absolutely delicious when boiled in bone broth instead of just plain water.
- Seasonings: I use plain salt and freshly cracked black pepper. I keep it simple, which is traditional, but you can also add a dash of paprika, Vegeta, garlic powder, and onion powder.
- Chives: Chives or green onions are optional for serving.
- As already stated, you can mix the cooled caramelized onion and bacon mixture directly into the raw ground meat mixture if you wish.
