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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.
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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.