Paleo Traditional Russian Pelmeni
Delight in the comforting flavors of *Paleo Traditional Russian Pelmeni*, a modern twist on the beloved classic dumplings from Russia. This recipe swaps traditional wheat-based dough for a paleo-friendly blend of almond flour, arrowroot powder, and tapioca starch, creating a tender and pliable wrapper that’s perfect for encasing the savory filling. Filled with a succulent combination of ground beef, ground pork, grated onion, and garlic, these pelmeni are bursting with flavor in every bite. With just 45 minutes of prep time and a quick 15-minute cook time, you’ll have a wholesome meal on the table that’s grain-free, gluten-free, and perfectly diet-friendly. Serve these dumplings piping hot, drizzled with ghee and garnished with fresh dill, for an authentic and satisfying meal the whole family will love. Whether you're embracing a paleo lifestyle or exploring traditional Russian cuisine, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Arrowroot powder
- 0.25 cups Tapioca starch
- 2 pieces Large eggs
- 2 tablespoons Water
- 0.5 teaspoons Salt
- 0.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 pieces Small onion, finely grated
- 2 pieces Garlic cloves, minced
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Salt (for filling)
- 2 tablespoons Ghee (optional, for serving)
- 2 tablespoons Fresh dill (optional, for garnishing)
Instructions
In a medium bowl, mix almond flour, arrowroot powder, tapioca starch, and salt.
Add the eggs and water to the dry mixture, stirring until a dough begins to form. Knead until it becomes smooth and pliable. If it’s too sticky, sprinkle a small amount of arrowroot powder.
Wrap the dough in plastic wrap and let it rest at room temperature for 15 minutes.
In another bowl, combine ground beef, ground pork, grated onion, minced garlic, salt, and black pepper. Mix until well incorporated. This is your filling.
Roll out the dough on a clean surface dusted with arrowroot powder until it’s thin but not too fragile (about 1/16 inch thick).
Using a round cutter (about 3 inches in diameter), cut circles from the dough.
Place 1 teaspoon of the filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges together tightly to seal. Then, bring the corners of the half-moon together and press to form the traditional pelmeni shape.
Repeat until all the dough and filling have been used.
Bring a large pot of salted water to a boil. Add the pelmeni in small batches, stirring gently to prevent sticking. Cook for 5-6 minutes or until they float to the surface. Remove with a slotted spoon.
Serve hot with a drizzle of ghee and a sprinkle of fresh dill if desired.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 12.2 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 545 mg | 42% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
