Whole30 Traditional Russian Pelmeni
Experience the comforting flavors of Eastern Europe with this Whole30 Traditional Russian Pelmeni recipe, a wholesome take on a classic dish that’s both grain-free and Paleo-friendly. Made with a tender, gluten-free dough crafted from almond flour, tapioca starch, and coconut flour, these savory dumplings are filled with a succulent mixture of ground beef, ground pork, and aromatic spices. Simmered gently in a fragrant bone broth with bay leaves, these pelmeni offer a rich, satisfying meal that’s perfect for a cozy dinner or family gathering. Ready in under an hour, this recipe is ideal for those following a Whole30 or clean-eating lifestyle, while maintaining the authentic flavors and textures of traditional Russian cuisine. Serve them warm with a dollop of coconut cream or a sprinkle of fresh herbs for a truly delightful meal!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 2 tablespoons Coconut flour
- 3 large Eggs
- 0.25 cup Water
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 0.5 medium Yellow onion
- 2 cloves Garlic
- 1.5 teaspoons Sea salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Coconut oil
- 2 whole Bay leaves
- 8 cups Bone broth (or water)
Instructions
In a large mixing bowl, combine almond flour, tapioca starch, coconut flour, and a pinch of salt.
Add eggs and water to the dry ingredients. Mix until a dough forms. Knead the dough gently for about 2-3 minutes until smooth. If the dough is too sticky, add a little more tapioca starch. Wrap the dough in plastic wrap and let it rest for 10-15 minutes.
While the dough rests, prepare the filling. In a medium bowl, combine ground beef, ground pork, finely grated onion, minced garlic, sea salt, and black pepper. Mix until well combined.
Lightly dust a clean surface with tapioca starch. Roll out the dough to about 1/8-inch thickness.
Using a round cutter (about 2-3 inches in diameter), cut circles from the dough. Gather scraps, re-roll, and cut more circles as necessary.
Place about 1 teaspoon of filling in the center of each circle. Fold the circle in half to form a half-moon shape and pinch the edges firmly to seal. Bring the two corners together and pinch them to create the classic pelmeni shape.
In a large pot, boil bone broth or water with bay leaves and a pinch of salt. Once boiling, reduce heat to a gentle simmer.
Carefully drop the pelmeni into the simmering liquid in batches. Cook for 5-7 minutes or until the dumplings float to the surface and the filling is cooked through.
Use a slotted spoon to remove the pelmeni. Serve warm with compliant garnishes like coconut cream or fresh herbs, if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1017 mg | 22% | |
*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.
