Russian bite-sized dumplings (Printable Version)

Tender dumplings filled with seasoned meat, served with a creamy sour cream sauce for a comforting taste.

# 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

# How to Make It:

01 - In a large bowl, combine flour and salt. Add the 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, combine ground pork, ground beef, grated onion, garlic, salt, pepper, and cold water. Mix thoroughly until sticky and well combined.
03 - On a floured surface, roll dough to about 1/16 inch thickness. Use a 2.5-inch round cutter to cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half, pinch edges tightly, then bring corners together and seal to form the traditional shape.
05 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes until they float and filling is cooked through.
06 - Remove pelmeni with a slotted spoon. Serve hot, topped generously with sour cream and dill.

# Expert Advice:

01 -
  • They're tiny enough to eat by the handful but substantial enough to feel like a real meal.
  • Once you master the shape, you'll find the whole process oddly meditative and fun to do with friends.
  • Freezing them means you can have homemade comfort food ready in fifteen minutes on any ordinary Tuesday.
02 -
  • The dough must rest or it will fight you when you try to roll it; skipping this step results in dumplings that are tough instead of tender.
  • Cold water in the filling is non-negotiable—it keeps the meat from becoming rubbery and gives you that delicate texture when cooked.
  • If your dough is too dry and cracks when you fold, lightly wet the edge with water before sealing; if it's too sticky, dust with more flour as you work.
03 -
  • If the dough is sticky while you're working, dust with flour rather than adding water—you want the final texture dry enough to roll, not wet.
  • Don't crowd the pot when boiling; pelmeni need room to move, or they'll stick to each other and cook unevenly.
  • Make the filling while the dough rests; this way everything comes together at the right moment and the dough hasn't dried out.
Go Back