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topdown view of dumpling on a plate and another bowl in the corner

Meat Dumplings Pelmeni

Julia Frey of Vikalinka
Makes 120-130 pelmeni. Russian meat dumplings Pelmeni are little pasta pockets filled with beef, pork and spices. Best served with sour cream and dill.
4.87 from 30 votes
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Russian
Servings 12
Calories 297 kcal

Ingredients
  

For the dough

  • 330 g / 3 cups all purpose flour
  • 1 tsp salt
  • 1 egg large
  • 225 ml / 1 cup cold water

For the meat filling

  • 450 g / 1 lbs extra-lean ground beef
  • 450 g / 1 lbs extra-lean ground pork
  • 2 onions medium
  • 4 cloves of garlic
  • 125 ml / ¼ cup water
  • ½ bunch flat leaf parsley
  • ½ bunch dill
  • 2 tsp salt
  • pepper
  • 2 bay leaves
  • 2 tbsp butter
  • sour cream
  • fresh dill or parsley

Instructions
 

  • In a food processor pulse flour and salt. With the motor running add the egg through the tube and then cold water. Let the processor do its work for a minute until the dough forms around the blade. Transfer the dough into a bowl, cover with a tea towel and let it sit for 30 minutes.
  • Meanwhile make the meat filling by combining beef, pork, salt and pepper. Then in a food processor blend onions, garlic, parsley, dill and water and add to the meat mixture.
  • Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
  • Divide the dough into quarters and form your quarters into balls. Take one dough ball and roll it out on a well floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out.
  • Cut out circles with a 2" to 3" cookie or scone cutter. Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge. Repeat with the remaining dough circles until you run out of dough and meat.
  • Set aside a needed amount of pelmeni for dinner and freeze the rest in a well floured and air-tight container to prevent sticking.
  • Bring a large pot of water to a boil, add salt and 2 bay leaves, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, cook for 3-5 more minutes.
  • Drain pelmeni and pour meted butter over them, gently stir or toss to coat. Serve with sour cream and chopped fresh dill or parsley.

Notes

Boiled pelmeni could also be pan-fried in butter.
Do not thaw frozen pelmeni before cooking. They should be boiled from frozen for 5-7 minutes after they float to the top of the pot.

Nutrition

Calories: 297kcalCarbohydrates: 26gProtein: 18gFat: 13gSaturated Fat: 5gCholesterol: 69mgSodium: 653mgPotassium: 312mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 3mgCalcium: 22mgIron: 3mg
Keyword meat dumplings pelmeni
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