Make filling juicy
A few spoonfuls of cold water or broth in the filling will keep the pelmeni juicier.
Russian Recipe
Pelmeni
For pelmeni, a flexible dough made of flour, egg, water and salt is rolled out thinly. If the dough is cooked only briefly, the filling of beef and pork, onion and spices will remain juicy.
Total time
55 min
Calories
620 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Pelmeni with juicy mince filling
Pelmeni require 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, sour cream, dill or a dash of broth.
Lunch
Dinner
Meat
Pasta
Recipe
Pelmeni
Pelmeni are small dumplings filled with juicy minced meat. They are cooked in salted water or broth and served with butter, sour cream, pepper and dill.
Ingredients
4 servings
Method
-
1
Knead dough
Mix the flour, egg, water and salt to a smooth, firm dough. Cover and let rest for 30 minutes.
-
2
Mix the filling
Mix the minced meat with the grated onion, garlic, cold water, salt and pepper.
-
3
Shape pastry bags
Roll out the dough thinly, cut out circles, put some filling in the middle and close the edges well.
-
4
Pelmeni
Cook in boiling salted water or stock. simmer gently for 3 to 4 minutes after rising.
-
5
Serve
Serve with butter, sour cream, dill and black pepper.
Kitchen know-how
Tips for Pelmeni
Roll out the dough thin
Too thick dough makes pelmeni heavy. Roll out thinly, but close the edges well.
Freeze well
Freeze uncooked pelmeni on a board and then transfer to bags.
Variations
How to adapt this recipe
Chicken or turkey mince makes a milder filling. A little butter or broth keeps it juicy.
Serve pelmeni directly in clear broth with dill, which is lighter than butter and sour cream.
Nutrition per serving
620kcal
68.0 gCarbohydrates
31.0 gProtein
24.0 gFat
Values are estimates 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. Moisten the edges lightly and squeeze them together vigorously.
Yes, freeze uncooked pelmeni individually and then fill them into bags. Cook directly frozen, do not defrost.
A mixture of beef and pork with onion, salt and pepper is very common and remains juicy.
After climbing, usually 3 to 4 minutes are enough. Large pelmeni take a little longer.
Keep cooking