Entree: Russia – Western Siberia – пельмени ➤ pel'meni (Small Russian meat-filled dumplings boiled and served with butter, sour cream, or in broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 7 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 2 large (approx. 3 1/2 oz (100 g)) eggs
- 1/2 cup (120 ml) cold water
- 1 tsp (6 g) fine salt, plus 1 tsp (6 g) for dough
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1 medium (approx. 6 oz (170 g)) yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) cold water or milk
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (28 g) unsalted butter for serving
- 1 cup (240 ml) sour cream for serving
- Optional: 2 tbsp (30 ml) white vinegar or dill for serving

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 2 large (approx. 100 g) eggs
- 1/2 cup (120 ml) cold water
- 1 tsp (6 g) fine salt, plus 1 tsp (6 g) for dough
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1 medium (approx. 6 oz / 170 g) yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) cold water or milk
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (28 g) unsalted butter for serving
- 1 cup (240 ml) sour cream for serving
- Optional: 2 tbsp (30 ml) white vinegar or dill for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine flour and 1 tsp (5 ml) salt in a large bowl. Make a well, add eggs and 1/2 cup (120 ml) water, and mix until a shaggy dough forms; knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile, make the filling: mix ground pork and beef with chopped onion, garlic, 2 tbsp (30 ml) cold water or milk, 1/2 tsp (2.5 ml) salt and 1/2 tsp (2.5 ml) black pepper until evenly combined.
3. Roll dough thin (about 1/16 in (2 mm)). Cut into 2-inch (5 cm) circles. Place about 1 tsp (approx. 6–8 g) filling in center of each circle, fold into a half-moon and press edges to seal, then join corners to form traditional pelmeni shape.
4. Bring a large pot of salted water to a rolling boil. Add pelmeni in batches so they move freely. Stir gently to prevent sticking; cook 5–7 minutes after they float, until dough is tender and filling is cooked through.
5. Remove with a slotted spoon. Toss with butter and serve immediately with sour cream, a splash of vinegar if desired, and freshly ground black pepper or chopped dill.

1. Combine flour and 1 tsp salt in a large bowl. Make a well, add eggs and 1/2 cup water, and mix until a shaggy dough forms; knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile, make the filling: mix ground pork and beef with chopped onion, garlic, 2 tbsp cold water or milk, 1/2 tsp salt and 1/2 tsp black pepper until evenly combined.
3. Roll dough thin (about 1/16 in / 2 mm). Cut into 2-inch (5 cm) circles. Place about 1 tsp (approx. 6–8 g) filling in center of each circle, fold into a half-moon and press edges to seal, then join corners to form traditional pelmeni shape.
4. Bring a large pot of salted water to a rolling boil. Add pelmeni in batches so they move freely. Stir gently to prevent sticking; cook 5–7 minutes after they float, until dough is tender and filling is cooked through.
5. Remove with a slotted spoon. Toss with butter and serve immediately with sour cream, a splash of vinegar if desired, and freshly ground black pepper or chopped dill.