The Recipe · No.732 · Pelmeni

Pelmeni, and Where to Source It

They are meant to be all filling and barely any dough, so the wrapper has to be rolled genuinely thin and the pleats kept tight, and the raw meat filling stays juicy because you work a little ice water into it so it does not dry out in the boil. Thick dough or a dry filling turns a delicate dumpling into a doughy lump.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep1 hr
Cook10 min
Makes6 servings
CuisineRussian
Part One
The Ingredients — and where to get them
Ground beef and pork
A mix for flavor and juiciness; loosened with ice water so it stays tender. Grass-fed and heritage grinds shine.
1 lb
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Flour
A simple egg dough rolled thin. A good all-purpose gives the right chew.
3 cups
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Egg
Binds the dough and keeps it pliable. Fresh eggs.
1
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Onion
Grated fine into the filling for moisture and sweetness. Fresh, bought local.
1
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Sour cream and butter
The classic finish, with a splash of vinegar. A cultured sour cream is tangier.
to serve
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Make the doughKnead flour, egg, water, and salt into a smooth dough and rest it, covered, 30 min.
  2. Mix the fillingCombine the meats with grated onion, salt, pepper, and a splash of ice water until loose and juicy.
  3. Fill and pleatRoll the dough thin, cut rounds, add filling, and fold into tight sealed dumplings.
  4. Boil and dressBoil in salted water until they float and cook through, then toss with butter and serve with sour cream and vinegar.
Part Three
The Toolkit

Rolling pin · Round cutter · Slotted spoon

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