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Russian/Eastern European · Dinner

Pelmeni

Non-vegMedium

Diet: Non-veg · High-protein

Pelmeni is a Russian/Eastern European dish. Seal edges without trapping air around the filling.

Prep
60 min
Cook
20 min
Rest, soak, marinate or chill
30 min
Total
110 min
Servings
6
Difficulty
Medium
Cuisine
Russian/Eastern European
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pelmeni.
Representative photograph of Pelmeni. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Filling

Boil

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 30 min

  1. Knead 400 g plain flour, 1 egg, 180 ml water, ¾ tsp salt 8 minutes and rest 30 minutes. Mix 500 g minced beef, 150 g onion, grated, 50 ml cold water, ¾ tsp salt, ½ tsp pepper.

Shape · About 20 min

  1. Roll thin, cut 6 cm circles, add small spoonfuls of filling, fold and seal, joining corners.

Boil · About 10 min

  1. Simmer in 3000 ml water, 1 tsp salt in batches 8–10 minutes until filling reaches 71°C / 160°F. Drain and add 50 g butter, 150 g sour cream.

    Check: Look for this result: filling reaches 71°C / 160°F.

Tips

  • Seal edges without trapping air around the filling.
  • Judge Pelmeni by the texture and doneness signs in its steps. Your pan and heat affect how long Pelmeni takes to cook.

Substitutions

  • Use half minced pork and half beef.

Storage

  • Get perishable Pelmeni into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pelmeni within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pelmeni to 74°C / 165°F, stirring or turning it for even heating. When Pelmeni is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pelmeni includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pelmeni becomes softer in storage.

Make ahead

  • Make the filling for Pelmeni one day early. Cool it, then refrigerate the filling for Pelmeni. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pelmeni.

FAQ

What matters most when making Pelmeni?

Seal edges without trapping air around the filling.

What can I substitute in Pelmeni?

Use half minced pork and half beef.

Can I prepare Pelmeni ahead?

Make the filling for Pelmeni one day early. Cool it, then refrigerate the filling for Pelmeni. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Pelmeni.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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