Meat Dumplings Pelmeni
Ingredients
- 330 g / 3 cups all purpose flour
- 1 tsp salt
- 1 egg
large
- 225 ml / 1 cup cold water
- 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 / 1/4 cup water
- 1/2 bunch flat leaf parsley
- 1/2 bunch dill
- 2 tsp salt
- pepper
- 2 bay leaves
- 2 tbsp butter
- sour cream
- fresh dill or parsley
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Set aside a needed amount of pelmeni for dinner and freeze the rest in a well floured and air-tight container to prevent sticking.
- 7
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.
- 8
Drain pelmeni and pour meted butter over them, gently stir or toss to coat. Serve with sour cream and chopped fresh dill or parsley.
Meat Dumplings Pelmeni
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Ratings & Reviews
Based on 33 ratings
Rating Breakdown
About this Recipe
Craving authentic Russian comfort food? These homemade Meat Dumplings Pelmeni bring the warmth and savory satisfaction of a classic dish right to your kitchen. Forget complicated processes; this recipe guides you through creating delicate, flavorful pasta pockets from scratch.
What makes these pelmeni truly special is the rich, balanced filling. A careful blend of extra-lean ground beef and pork, infused with fresh onions, garlic, and a generous mix of fresh parsley and dill, ensures every bite is juicy and packed with savory depth. Making them yourself ensures the freshest taste and perfect texture, far surpassing any store-bought alternative.
You'll create tender pasta pockets, each holding a succulent, well-seasoned meat filling. The combination of beef and pork offers a robust yet harmonious flavor that's both hearty and incredibly satisfying. When served with a dollop of cool sour cream and a sprinkle of fresh dill, the tanginess cuts through the richness, creating a perfectly balanced and utterly delightful experience. This recipe yields a generous batch of 120-130 pelmeni, making it ideal for family meals, entertaining, or simply enjoying the fruits of your labor over several days.
While the traditional beef and pork filling is a classic, you could experiment with other ground meats, such as all beef or all pork, if preferred. For an extra aromatic touch, try adding a pinch of freshly ground nutmeg to the meat mixture. If fresh dill is hard to find, extra fresh flat leaf parsley will still add a vibrant, herbaceous note to the filling and as a garnish.
These substantial Russian meat dumplings are ideal for a cozy family dinner or a gathering with friends. Serve them simply with a knob of melted butter, a generous dollop of sour cream, and a fresh sprinkle of dill or parsley for the quintessential pelmeni experience.