Traditional Russian Pelmeni
Discover the comforting flavors of Traditional Russian Pelmeni, the ultimate homemade dumpling recipe that embodies the heart of Russian cuisine. Made from scratch, these tender dumplings feature a delicate dough encasing a savory filling of ground pork, beef, onion, and garlic, perfectly seasoned with black pepper and salt. Each pelmeni is lovingly hand-folded, creating a bite-sized masterpiece that’s boiled until tender and tossed with rich butter for added indulgence. Served steaming hot alongside tangy sour cream, these classic dumplings are perfect for cozy family dinners or entertaining guests. Whether you're new to Russian cooking or a seasoned enthusiast, this authentic pelmeni recipe offers a delicious taste of tradition you’ll cherish every time.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 units large eggs
- 1 cup water
- 1.5 teaspoons salt
- 1 pound ground pork
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 units garlic cloves, minced
- 1 teaspoon black pepper
- 2 units bay leaves
- 8 cups water for boiling
- 2 tablespoons butter
- 1 cup sour cream, for serving
Instructions
Start by preparing the dough. In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
While the dough is resting, prepare the filling. In a medium bowl, combine the ground pork, ground beef, chopped onion, minced garlic, 1/2 teaspoon of salt, and black pepper. Mix until well combined.
After the dough has rested, divide it into four equal portions. Roll out one portion at a time on a floured surface to about 1/16 inch thickness.
Using a 2-inch round cutter, cut out circles of dough. Place about 1 teaspoon of meat filling in the center of each circle.
Fold the dough over the filling to form a half-circle, pinching the edges tightly to seal. Transfer the sealed pelmeni to a floured tray. Repeat with the remaining dough and filling.
Bring 8 cups of water to a boil in a large pot and add a pinch of salt and the bay leaves.
Gently drop the pelmeni into the boiling water, stirring gently to prevent sticking. Cook for about 7-8 minutes, or until they float to the surface and are cooked through.
Remove the pelmeni with a slotted spoon and transfer to a plate. Toss with butter to keep them from sticking to each other.
Serve the pelmeni hot, accompanied by sour cream.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 789 mg | 17% | |
*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.
