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Meat Dumplings Pelmeni

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 29 votes
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Course: Main
Cuisine: Russian
Keyword: meat dumplings pelmeni
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 297kcal


For the dough

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

For the meat filling

  • 1 lbs extra-lean ground beef
  • 1 lbs extra-lean ground pork
  • 2 onions medium
  • 4 cloves of garlic
  • 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


  • 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 10 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.
  • * 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.


Boiled pelmeni could also be pan-fried in butter.


Calories: 297kcal | Carbohydrates: 26g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 653mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 3mg