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Pelmeni (Russian Dumplings)

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Cozy, Classic & So Delicious

Nelli

Pelmeni are little pockets of tender dumplings filled with juicy ground meat and onions wrapped in a thin dough, and boiled to perfection. I grew up eating Pelmeni when my parents immigrated from Russia to Germany. I remember helping my mom fold these little dumplings by hand and it was so satisfying as a kid to help her out. This dish is originally from Siberia, these bite size dumplings are a staple in Russian cuisine and perfect for batch cooking, freezing, and for quick meals.

You can fold each Pelmeni by hand or for a quicker option, a pelmeni mold will make your life a little easier which you can use to speed up the process. It looks like this and you can get pelmeni mold on Amazon. They’re similar to dumplings from other cultures but are known for their thin dough and rich, savory filling.

Ingredients You’ll Need for the Pelmeni:

For the Dough:

  • 140g water
  • 140g milk
  • 1 tsp salt
  • 2 eggs
  • 720g all-purpose flour

For the Pelmeni Filling:

  • 2 lbs ground pork
  • 2 tsp salt
  • pepper to taste
  • 2 small onions, grated

Instructions:

Making the Dough:

  • In a Thermomix or stand mixer using the whisk attachment on medium speed, beat together the milk, water, eggs, and salt until well blended.
  • Using the dough hook attachment, mix in flour on speed 2 until well combined. If using the Thermomix, use the dough bottom and knead the dough for 3 minutes. Your dough should be soft and elastic.
  • Cover the dough with plastic wrap until ready to use.

Make the Pelmeni Filling:

  • In a large mixing bowl, grate 2 small onions and add the ground pork, along with 2 tsp of salt and pepper to taste.

If Making Pelmeni by Hand:

  • Roll the dough thin (about 1/16-inch). Cut into small circles using a glass or cutter.
  • Fill: Place 1 tsp pelmeni filling in the center.
  • Shape the pelmeni: Fold into a half-moon and pinch edges tightly. Bring the corners together to form the classic shape.

If Using a Pelmeni Mold:

  • Cut off about a tennis ball-size chunks of dough, place over a smooth, lightly floured surface and roll out with rolling pin into a circle that is wider than your mold.
  • Generously flour your mold and place rolled dough over the mold. Fill each pocket of the mold with 1/2 tsp of your filling.
  • Roll our another chunk of dough and place over the mold. Use a rolling pin to role over the top of the second layer of dough on your mold, working from the center – outwards until the pelmeni are well defined.
  • Turn the pelmeni mold over and push the pelmeni out with your finger by pushing in the center each one. Line each Pelmeni on a prepared parchment line baking sheet. Cover with a kitchen towel until ready to boil.

Freezing Pelmeni:

  • Once Pelmenis are shaped and lined on a parchment baking sheet, place the whole baking tray into the freezer. Once they are fully frozen, transfer to large ziploc bags and freeze them to use for later.

Cooking Pelmeni:

  • Bring a pot of water to boil, add 1 Tbsp salt and 1 Tbsp of chicken soup mix for more flavor. Add fresh or frozen (do not defrost) pelmeni and return to a boil. Cook uncovered. They should float on the top, then boil for a total of 8 minutes. Drain pelmeni and place them in a bowl. Serve them warm with 1 scoop of sour cream, curry ketchup and sriracha hot sauce.

FAQs: About Pelmeni

What is the difference between pelmeni and dumplings? Pelmeni are a type of dumplings but they are typically smaller, have a very thin dough, and are filled with raw meat that cooks inside while boiling. They’re also traditionally served simply with sour cream, ketchup and sriracha hot sauce.

Can I freeze Pelmeni? Yes! Pelmeni are perfect for freezing. Place uncooked dumplings on a tray in a single layer, freeze the whole tray until solid, then transfer to a freezer bag. Cook straight from frozen do not defrost.

Can I use ground beef instead of pork? Absolutely, you can also use ground chicken or turkey if you prefer.

Pelmeni are one of those timeless recipes that bring comfort to the table with every bite. They might be time consuming but so worth it. Simple ingredients, rich flavor, and endless serving options make pelmeni recipe you’ll come back to again and again. You can also leave the Pelmeni in the broth undrained and serve it as a Pelmeni soup. Just add 1 bay leaf while boiling for extra flavor.

If you made this Pelmeni recipe for the very first time, leave a comment below, I want to hear how your experience was. Also check out my other famous Russian inspired recipes such as Beef Plov, Pierogies, or Cabbage Borscht.

Recipe created by author.

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Pelmeni (Russian Dumplings)

Pelmeni are traditional Russian dumplings made with thin dough and a savory filling – a mix of ground meat, onions, and simple seasonings. They're boiled until tender and often served with sour cream, curry ketchup, and sriracha hot sauce. Comforting, hearty, and easy to make in batches, pelmeni are a classic freezer-friendly meal perfect for quick, satisfying dinners.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Russian
Calories: 250
Ingredients Equipment Method

Ingredients
  

For the Dough:
  • 140 g Water
  • 140 g Milk
  • 1 tsp Salt
  • 2 Medium Eggs
  • 720 g All-purpose flour
For the Pelmeni Filling:
  • 2 lbs Ground pork
  • 2 tsp Salt
  • Pepper to taste
  • 2 Small Onions, grated

Equipment

  • 1 Pelmeni mold (optional)
  • 1 Cooking pot
  • 1 Rolling Pin

Method
 

Making the Dough:
  1. In a Thermomix or stand mixer using the whisk attachment on medium speed, beat together the milk, water, eggs, and salt until well blended.
  2. Using the dough hook attachment, mix in flour on speed 2 until well combined. If using the Thermomix, use the dough bottom and knead the dough for 3 minutes. Your dough should be soft and elastic.
  3. Cover the dough with plastic wrap until ready to use.
Make the Pelmeni Filling:
  1. In a large mixing bowl, grate 2 small onions and add the ground pork, along with 2 tsp of salt and pepper to taste.
If Making Pelmeni by Hand:
  1. Roll the dough thin (about 1/16-inch). Cut into small circles using a glass or cutter.
  2. Fill: Place 1 tsp pelmeni filling in the center.
  3. Shape the pelmeni: Fold into a half-moon and pinch edges tightly. Bring the corners together to form the classic shape.
If Using a Pelmeni Mold:
  1. Cut off about a tennis ball-size chunks of dough, place over a smooth, lightly floured surface and roll out with rolling pin into a circle that is wider than your mold.
  2. Generously flour your mold and place rolled dough over the mold. Fill each pocket of the mold with 1/2 tsp of your filling.
  3. Roll our another chunk of dough and place over the mold. Use a rolling pin to role over the top of the second layer of dough on your mold, working from the center – outwards until the pelmeni are well defined.
  4. Turn the pelmeni mold over and push the pelmeni out with your finger by pushing in the center each one. Line each Pelmeni on a prepared parchment line baking sheet. Cover with a kitchen towel until ready to boil.
Freezing the Pelmeni:
  1. Once Pelmenis are shaped and lined on a parchment baking sheet, place the whole baking tray into the freezer. Once they are fully frozen, transfer to large ziploc bags and freeze them to use for later.
Cooking the Pelmeni:
  1. Bring a pot of water to boil, add 1 Tbsp salt and 1 Tbsp of chicken soup mix for more flavor. Add fresh or frozen (do not defrost) pelmeni and return to a boil. Cook uncovered. They should float on the top, then boil for a total of 8 minutes. Drain pelmeni and place them in a bowl. Serve them warm with 1 scoop of sour cream, curry ketchup and sriracha hot sauce.

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