Russian Delicate Bite-sized Dumplings (Printable)

Tender dumplings with savory meat filling, served hot with creamy sour cream and fresh dill garnish.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# Directions:

01 - Combine flour and salt in a large bowl. Add egg and gradually mix in cold water. Knead for 8 to 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - In a medium bowl, mix ground pork, ground beef, grated onion, minced garlic, salt, pepper, and cold water thoroughly until the mixture is sticky and well combined.
03 - On a floured surface, roll dough to about 1/16 inch thickness. Using a 2.5-inch round cutter, cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon and pinch edges tightly. Bring corners together and seal to create the traditional pelmeni shape.
05 - Bring a large pot of salted water to a boil. Add pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes, until pelmeni float and filling is cooked through.
06 - Remove pelmeni with a slotted spoon and serve hot, topped generously with sour cream and fresh dill.

# Expert Suggestions:

01 -
  • Bite-sized dumplings that feel indulgent but come together faster than you'd expect.
  • The filling stays juicy and flavorful, especially when you learn to trust the cold water in the meat mixture.
  • Once you master the fold, you can make a huge batch and freeze them for weeks of comfort food.
02 -
  • The dough must rest—skipping those 20 minutes means it will fight you when you roll it, and thin dough is everything for authentic pelmeni.
  • The cold water in both the dough and filling is intentional; it's what separates silky, tender pelmeni from dense, rubbery ones.
  • If your filling mixture seems too wet, that's correct; it will set slightly as the meat cooks and the dumplings firm up.
03 -
  • Keep your dough and filling cold—warm dough becomes sticky and impossible to work with, and the filling holds together better when it hasn't warmed up.
  • Taste the raw filling before you fold a single dumpling; it's the only way to know if the seasoning is right, and you can adjust salt or garlic before committing to 40 dumplings.
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