Pelmeni with Meat Filling
Homemade pelmeni with a juicy beef-and-pork filling — a cornerstone dish of Russian home cooking, made for the whole family.
Pelmeni are one of the most recognizable symbols of Russian cuisine: thin unleavened dough wrapped around a juicy meat filling, then boiled in water or broth. Traditionally the whole family gathers to fold them together — dozens of little dumplings line up on the kitchen table, with the extras going straight into the freezer for later. The secret to great pelmeni is a juicy filling: a mix of beef and pork with onion gives more moisture than either meat alone, while thinly rolled dough holds its shape without falling apart. Serve them with sour cream, melted butter, vinegar, or a spicy dipping sauce, to taste.
🧺 Ingredients
🍽 6 servings👩🍳 Method
- 1
Dough
Mix the flour with salt, pour in the water and egg, and knead a firm, smooth dough. Wrap it in plastic and let it rest for 30 minutes at room temperature.
- 2
Filling
Finely chop the onion and garlic, mix with the ground meat, season with salt and pepper, and work in the ice water, kneading thoroughly — this keeps the filling juicy.
- 3
Shaping
Roll the dough into a thin sheet (2–3 mm), cut out circles with a glass, place 1 tsp of filling on each, and pinch the edges into a pouch or crescent shape.
- 4
Boiling
Bring a large pot of water to a boil, salt it, drop in the pelmeni, and cook for 7–8 minutes after they float to the surface, stirring gently so they don't stick to the bottom.
- 5
Serve
Scoop the pelmeni out with a slotted spoon, let them drain, and serve hot with sour cream, melted butter, or vinegar.
💡 Tips
- 💡
Grind the meat through the mincer twice — the filling becomes smoother and easier to wrap.
- 💡
Don't overcook the pelmeni: once they float and the dough turns translucent at the edges, they're done.
🔄 Swaps & variations
- 🔄
The Siberian version adds a little pork fat to the filling for extra juiciness, and serves the pelmeni in the broth they were cooked in.
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❓ Frequently asked questions
Can pelmeni be frozen?
Yes, and it's the most convenient way to store them: arrange the shaped pelmeni on a floured tray, freeze them loose, then transfer to a bag — they won't stick together.
Why does the dough turn out tough?
Usually from too little water or not enough resting time. Let the dough rest under plastic for at least 30 minutes — the gluten relaxes and it becomes much easier to roll.
How do I boil pelmeni without them falling apart?
Drop them into water that's already boiling and salted, stir gently during the first minute, and don't overcrowd the pot — the pelmeni need room to float freely.
What can replace the meat filling?
Popular alternatives include mashed potato with mushrooms, stewed cabbage, or cottage cheese with herbs. The shaping and boiling method stays the same.
