Make filling juicy
A few spoons of cold water or broth in the filling keep the Pelmeni juicyer.
Russian Recipe
Pelmeni
For Pelmeni, an elastic dough of flour, egg, water and salt is rolled out thinly. The filling of beef and pork, onion and spices remains juicy if the dough pockets are cooked only briefly.
Total time
55 min
Calories
620 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Pelmeni with juicy minced meat filling
Pelmeni need some manual work, but are easy to prepare in advance. The dough should be thin and elastic, the filling finely seasoned and not too dry. Freshly cooked Pelmeni taste particularly good with butter, smear, dill or a dash of broth.
Lunch
Dinner
Meat
Pasta
Recipe
Pelmeni
Pelmeni are small filled dough bags with juicy minced meat filling. They are cooked in salt water or broth and served with butter, savoury, pepper and dill.
Ingredients
4 servings
Method
-
1
Knead the dough
Knead flour, egg, water and salt to a smooth, solid dough. Covered for 30 minutes.
-
2
Mix filling
Mix minced meat with grated onion, garlic, cold water, salt and pepper thoroughly.
-
3
Form pastry pockets
Roll out the dough thinly, cut out circles, put some filling in the middle and close the edges well.
-
4
Cook Pelmeni
Cook in boiling salt water or broth. After ascending let rest for 3 to 4 minutes.
-
5
Serving
Serve with butter, savor, dill and black pepper.
Kitchen know-how
Tips for Pelmeni
Roll out dough thinly
Too thick dough makes Pelmeni heavy. Roll out thin, but close the edges well.
Good to freeze
Pre-freeze uncooked Pelmeni on a board and then turn into sachets.
Variations
How to adapt this recipe
Chicken or turkey chop makes a milder filling. Some butter or broth keeps it juicy.
Serve Pelmeni directly in a clear broth with dill. It looks lighter than butter and sour cream.
Nutrition per serving
620kcal
68.0 gCarbohydrates
31.0 gProtein
24.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pelmeni
The edges were probably not tightly closed or floured. Slightly moisturize the edges and squeeze them vigorously.
Yes, freeze uncooked Pelmeni separately and then fill in sachets. Cook directly frozen, do not thaw.
A mixture of beef and pork with onion, salt and pepper is very common and remains juicy.
After the ascent usually lasts 3 to 4 minutes. Large Pelmeni take a little longer.
Keep cooking