- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 380 kcal
Quick summary
“Pelmeni are traditional Siberian dumplings filled with raw ground meat seasoned with grated onion and garlic, cooked quickly in abundant boiling water. It is worth cooking for the explosion of juiciness contained in the thin sealed dough that melts at the first bite.”
What you need to know
- Knead the dough for 10 minutes until it acquires a smooth and firm texture and let it rest covered for 30 minutes.
- Roll out the dough as thin as possible with a rolling pin so that the cooking is fast and the texture is delicate.
- Place the meat in the filling completely raw so it cooks sealed inside the dumpling, retaining all the internal juices.
Ingredients
Main
- Dough: 2 cups of wheat flour, 1 egg, 1/2 cup of water, 1 tablespoon of salt.
- Filling: 300g of ground beef (pork or beef), 1 medium onion chopped, 1 clove of garlic chopped, salt and pepper to taste.
Instructions
Principal
- In a bowl, mix the flour, salt, egg, and water until it forms a homogeneous dough.
- Knead the dough for about 10 minutes and let it rest for 30 minutes, covered with a cloth.
- Meanwhile, mix the ground meat with onion, garlic, salt, and pepper.
- Divide the dough into parts and roll each one out with a rolling pin until very thin.
- Cut circles from the dough with a glass or cutter.
- Place a tablespoon of the filling in the center of each circle.
- Fold the dough in half and press the sides to close well.
- Bring a pot of water to a boil and add the pelmeni.
- Cook for 5-7 minutes or until the pelmeni rise to the surface.
- Remove with a slotted spoon and serve with sour cream or melted butter.
Chef's tips
- Grate the onion on a fine grater over the ground meat to release natural water that hydrates the filling during cooking.
- Press and squeeze the edges very well joining the two ends in a little hat shape to seal the internal liquid.
- Cook in a large pot with plenty of boiling salted water with 1 bay leaf to flavor the pasta.
Variations
- Pelmeni in butter with herbs: remove from the water and sauté quickly in melted butter with fresh chopped dill leaves.
- Pelmeni in hot broth: serve the small dumplings cooked inside a bowl with hot beef broth scented with pepper.
- Fried Pelmeni: after cooking in water, brown the small pastries in the skillet with butter and garlic until they form a golden crust.
Substitutions
- Mixed ground meat (pork and beef): use only ground beef (eye of round) or ground chicken or lamb.
- White wheat flour: use special flour for pasta with high protein content to facilitate thin rolling.
- Sour cream to serve: replace with plain whole-milk Greek yogurt without sugar mixed with a few drops of lemon.
How to store
Store the cooked pelmeni in the refrigerator in a closed pot for up to 3 days drizzled with melted butter so they do not stick. Reheat quickly in a skillet over low heat with a spoonful of water.
Can it be frozen?
Freeze the raw pelmeni on a floured baking sheet without them touching each other and then transfer to bags for up to 90 days. In Siberia, they were traditionally kept frozen in the snow; cook frozen directly in boiling water.
What to serve with
Serve with a generous spoonful of sour cream (smetana), melted butter with apple cider vinegar, and freshly ground black pepper. Pairs very well with rye bread and a shot of chilled spirit.
Frequently asked questions
How to know when they are ready?
After they all rise to the surface of the pot, let them cook for another 5 to 6 minutes in a gentle boil so that the meat cooks completely.
What is the difference between pelmeni and pierogi?
Pelmeni is made with raw meat filling and molded into a round shape by joining the ends; pierogi takes pre-cooked fillings (like potato) in a half-moon shape.
How to prevent pelmeni from opening during cooking?
Press the dough edges firmly with your fingertips when sealing, ensuring there is no fat residue at the joint.
Does the filling meat go in raw?
Yes, that is the secret of authentic pelmeni; the meat cooks in the steam inside the sealed dough, retaining a delicious broth inside.
