Russian Pelmeni Delicate Dumplings (Printable)

Savory dumplings filled with seasoned meat, served warm and topped with a creamy sour cream sauce.

# What You Need:

→ 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 the egg and gradually stir in cold water. Knead for 8 to 10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - Mix ground pork, ground beef, grated onion, garlic, salt, black pepper, and cold water in a medium bowl until the mixture is sticky and well combined.
03 - Roll the dough on a floured surface to about 1/16 inch thickness. Use a 2.5-inch round cutter to cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to create a half-moon shape and pinch edges tightly. Bring the corners together and pinch to seal, forming the traditional pelmeni shape.
05 - Bring a large pot of salted water to a boil. Gently add pelmeni in batches, stirring occasionally to prevent sticking. Cook for 5 to 7 minutes until they float and the filling is cooked through.
06 - Remove pelmeni with a slotted spoon and serve immediately, topped generously with sour cream and optional dill.

# Expert Advice:

01 -
  • They're small enough to pop whole into your mouth, but substantial enough to feel like a real meal.
  • The sour cream sauce transforms them into something almost luxurious, without any fuss.
  • Once you freeze a batch, you've got an emergency dinner ready whenever hunger strikes.
02 -
  • Don't overstuff the dumplings—a teaspoon of filling is exactly right; more causes bursting and frustration.
  • The cold water in both the dough and filling is non-negotiable; it's what keeps everything tender instead of dense.
  • If your dough tears as you're working, pinch it back together; a little patch never shows once they're boiled.
03 -
  • If the dough keeps shrinking when you roll it, it means it needs more rest—patience here saves frustration later.
  • Grating the onion instead of mincing it releases the liquid that keeps the filling from drying out in the boiling water.
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