These Russian pelmeni are traditional dumplings stuffed with juicy ground meat, onions, and simple seasoning. Serve them on a cold winter’s day with sour cream or melted butter!
Pelmeni originated from Siberia, the eastern-most region of Russia. It’s no wonder my husband loves them so much! He immigrated to the US from Siberia at nine years of age and lights up with joy any time I work up the energy to make pelmeni homemade.
In this recipe, you’ll learn how to make these Russian dumplings by hand or by using a special mold. In Russian, the pelmeni mold is called a “pelmenitsa”. To make the process easier, you can snag one for yourself on Amazon. You’ll be amazed at how much it streamlines the process!
Have you ever tried Georgian dumplings? They’re like Russian pelmeni, but with a twist!
What are Russian Pelmeni?
Pelmeni are traditional Russian dumplings made with a simple dough of flour, water, eggs, and salt. Typically, they are stuffed with a filling of ground pork, chicken, turkey, or beef seasoning with onions and salt and pepper. Largely considered the national dish of Russia, you will find these tasty dumplings served in homes, cafes, and fancy restaurants throughout the country.
- Flavor: Mild non-leavened boiled dough is contrasted with a rich and savory filling of ground meat and onions.
- Texture: The soft boiled dough is filled with a ground meat filling, making for an explosion of texture in your mouth.
- Time: From prep to table, these dumplings take just under an hour and a half to make.
How to Make Pelmeni Using a Pelmeni Mold
Below, find a quick overview of how to make these traditional Russian dumplings using a specialized mold.
- Roll the Dough Out: With a rolling pin, roll out a flat piece of dough and place it on a well-floured pelmeni mold. Fill each hole with the meat mixture. Next, roll out another piece of dough and lay it directly on top of the first.
- Shape the Dumplings: Using a rolling pin, roll over the top dough several times until each dumpling is separated.
- Flip the Mold: Flip the mold over and gently shake the raw dumplings out. Dust them with flour and freeze them for later or cook them straight away!
How to Make Pelmeni by Hand
If you don’t have a mold or prefer the true classic pelmeni, find a brief overview of how to shape the dumplings by hand.
- Roll the Dough Out: Using a rolling pin, roll out the dough into a flat piece. Next, use a circular cookie cutter to cut out small circles from the dough.
- Shape the Dumplings: Top each dough circle with a spoonful of the meat mixture. Fold over the sides to create a half-moon shape. Next, pinch the pointy edges together, securing them tightly with your fingers. Dust with flour and freeze for later or boil to eat straight away!
Serving Pelmeni
Pelmeni can be served as a meal all on their own or as an appetizer dish before a traditional Russian meal of cabbage rolls and cream mushroom potatoes. They are delicious eaten plain or topped with sour cream, melted butter, and fresh dill.
Storing Pelmeni
- Refrigerator: Store leftover dumplings in an airtight container in the refrigerator. They should keep for up to a week.
- Freezer: To freeze raw dumplings, generously coat each dumpling in flour. Place them on a baking sheet dusted with flour and pop it into the freezer for a couple of hours or until the dumplings are completely frozen. Transfer the dumplings to a freezer-safe bag and store them for up to 3 months.
FAQ
Can I pan fry pelmeni?
Like pierogi, you can finish pelmeni by pan frying them if you want a nice outer crispy. To do so, place them in a skillet with a bit of butter and fry each side until golden brown.
What is the difference between pelmeni and pierogi?
Pelmeni are meat-filled boiled dumplings while pierogi are typically boiled and pan-fried and can be filled with an assortment of sweet and savory fillings.
What are pelmeni traditionally made with?
Pelmeni are meat dumplings that are traditionally filled with ground beef, pork, or lamb.
How long does it take to make homemade pelmeni?
It takes just under an hour and a half to make homemade pelmeni.
Can you freeze cooked pelmeni?
Yes, you can freeze cooked pelmeni. To do so, first let them cool completely. Next, place them on a baking sheet lined with parchment paper. Pop the entire baking sheet in the freezer until the pelmeni are completely frozen. Transfer to a freezer-safe bag and store them for up to 3 months. To reheat, cook them in boiling water until they float to the top.
Other Russian Recipes to Try
- Halushki (Traditional Ukrainian Dumplings) – Ukrainian-style dumplings with bacon and sauteed veggies
- Dumpling (Pelmeni) Soup – Comforting pelmeni soup
- Classic Russian Red Borscht Recipe – Classic Russian beet soup
- Chebureki (Russian Fried Dumplings) – Meat and onion filled dumplings
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Recipe
Ingredients
Ingredients for Pelmeni Filling
Serving Pelmeni
Instructions
Pelmeni Dough
- Sift the flour and salt into a large mixing bowl. Add the eggs and mix until incorporated. Add water.
- Using a stand mixer, mix the dough until smooth. Sprinkle flour onto a flat work surface.
Pelmeni Filling
- In a large bowl, mix the ground meat, grated onion, salt, and pepper with your hands until well-combined.
Assemble the Pelmeni (Mold or By Hand)
- To save time, use a pelmeni mold to shape the dumplings. To do so, roll out a flat piece of dough and place it on the well-floured mold. Fill each hole with meat.
- Make another flat, round piece of dough and place it on top. Sprinkle with flour and use a rolling pin to roll over the dough until each dumpling is separated.
- Flip the mold over and shake out the pelmeni. Dust them with flour. At this point, you can either freeze them for later or boil them to eat immediately.
- Alternatively, you can make the pelmeni by hand. To do so, roll the dough out and cut small circles out of it using a cookie cutter. Place the meat mixture in the middle and fold over the sides into a half-moon shape, pinching the edges together to secure the filling inside. Connect the two corners together. Repeat until you have no dough or meat mixture left.
Hi! I was thinking of making this for my family of four. How should I reduce the recipe so that everyone gets their fill but there aren’t leftovers? If it makes a difference, I’m thinking of preparing it with a slightly thick, creamy sauce. We always used to get pelmeni in a similar sauce at a small Russian restaurant but it unfortunately closed a few years ago and we’ve all been craving it again. Thanks!
Hi Marilyn - That sounds delicious. The sauce will make the dish more filling. Feel free to cut the recipe in half if it suits you. Let me know how it turns out and thanks for your question.
Hey this turned out very well except the dough was very thick and I think it was the flour I was using. what kind of flour did you use.
(p.s what to do with leftover flour, thanks your the best)
Hi Baduhka - Thanks for reaching out! We use Bob's Red Mill flour for the high-protein count. It works the best, but any Canadian flour will do just the trick. Hope this helps!
I didn’t roll my dough out thin enough so mine came out kinda thick and tough hopefully next time I can roll it thinner🙌🏻
My dough was WET! Had to add so much flour! Turned out thick and chewy ...will find other recipe...too many eggs i reckon
Hi Vika - Thanks for the feedback. What kind of flour did you use if you don't mind me asking? Sometimes that can make a difference. That said, the dough is supposed to be eggy and chewy, as pelmeni have that dumpling-like texture. Hopefully we can help you troubleshoot what went wrong!
Hi Alicia- Ah, now you will know for next time and they will come out perfect. 🙂
Can I use the Pelmeni mold to make pierogies? The dough is the same
Hi Andrea- are you referring to pierogies like the ones filled with potatoes or cheese? Those are traditionally a different shape from pelmeni. 😊
It was absolutely incredible. Such complex flavors and so deliciously moist
Thank you for the feedback, I'm happy to hear you enjoyed these dumplings!
Made them and they were exactly as I remember making with my ex-husbands Russian parents! The dough is simple and is a bit tough but needs to be in order to be boiled and hold in all the moisture. Pelmeni is usually a family activity where you make an assembly line.
I also halved the meat (or a little more than half) along with adding a bit of grated garlic and I ended up with no extra dough. Thank you for the recipe!
Thank you for sharing, Katelyn! I'm so glad you enjoyed this recipe.
My fiance is from russia and were buying them and decided to make our own. I serve them in a Creamy Garlic Cheese Sauce. Which is fantastic and so good. I use butter and garlic sautéd in the pan then i add heavy whipping cream and a cup of cheddar cheese with spinach for taste and o my lanta its amazing.
Oh my, Kayla! That sounds so BOMB. I'm going to have to try that soon. Hope you enjoy these!
I followed the measurements for the dough exactly, but it turned out completely tough and chewy. I ended up using much more flour just to get the dough not to stick, and still had to flour the surface. In the end the pelmeni turned out tough and not tasty. I'm not sure if this was error on my end, but the measurements for the ingredients just did not yield a good result.
When russians mean one cup it can be any cup like for champagne or wiskey. so mine turned out same sticky bulgy
Ninulya, your comment made me laugh 😊 I used a measuring cup, but it's true that depending how you measure flour and what type of flour you use it can affect the dough.I'm sorry your dough came out sticky!
Hi Nina - Were you able to sift the flour to make sure there are no lumps? I'm sorry they didn't turn out well for you. I hope I can help!
A small shot glass works just fine as the dough mold/shape. The little cheap variety. The dough is the real trick on keeping it moist enough, yet still workable. We always just eat them with sour cream and sometimes fried onion over the top. Salt & pepper. I got the recipe from our Russian friends.
Hi Deborah - That's a great idea to use a shot glass as the mold! Really smart tip. We love fried onion and bacon on ours from time to time and sour cream is a MUST. Happy New Year!
Hi,
Our family escaped on horseback across Siberia during the Russian Revolution and settled on the west coast. As family lore goes, there were pelmeni packed in the saddlebags and thrown into the pot of boiling on the fire en route! So for 70 years we've had pelmeni. This generation makes them for Christmas Eve, with everyone bring 200 since the family has grown. We have always made a dipping sauce of A-1 and Cider vinegar---have no idea why! And cold vodka and ginger ale to go with! This is my first year to try the pelmenita---very hopeful it works!
Hi Cathy - Thank you for sharing this! I've definitely heard the stories of pelmeni stored in the saddlebags (my hubby is from Siberia). I'm super excited for you to try the pelmenita - it's always worked for me and I have high hopes it will work for you too! Let us know how it turns out.
Instead of using water try using Heavy whipping cream. My mom has made it that way for years and THEY LOVE THEM.
OH! That sounds fab, Nida. I bet it makes the dough so creamy. We will have to try. Thank you for sharing your family's secrets!
nice looks good
Thank you very much! I hope you enjoy the recipe!
I've never had these before. Do you cook the meat and onion before stuffing into the dough? They look so delicious I want to try them!
Hi Tara, nope that does not need to be precooked, the inside cookies when you boil them. Let me know how it goes when you try the recipe!
Can I use a store bought dumpling wrapper or is it not the correct thickness? Thanks!
Hey Emily, what brand of dumpling wrappers do you have in mind? I want to look them up to see if they would work out. Thanks for stopping by!
Hello from Australia! I have used Gyoza wrappers from the supermarket, and have found them to be ideal, as long as they have salt in them. There are about 30 per packet.
Antalya, could you tell me why my filling is dry? I usually use a mix of pork and beef, or just pork, but they are never as juicy as I remember Mum’s….but then our Mums were just amazing!!
Cheers, Olga
Hey Olga, it should stay juicy if you use fatty ground beef and add onion. Chicken makes a great juicy filling. Hope this helps!
We LOVE pelmeni in our house ever since I had an exchange student from Krasnoyarsk and went over to Siberia to visit schools there! We live in Ohio and when the winter goes sub-zero, we make pelmeni by the dozens. It was a fun pastime when we had kids and continue to make them to freeze by the gallon bag. Flash freezing them is easier in the cold weather because we just sit the pans of pelmeni on the porch to freeze then bag them up (doesn't take long when it is that cold). I was in Siberia in March and it was, indeed, still cold then. My host family had a burlap bag hung on the patio that was filled with hundreds of pelmeni. You would just go out and scoop up a bunch and throw them in bullion water. I prefer to use your recipe for an onion, carrot and dill mixture with chicken broth. I messed up our meat last year by not putting enough onion in. Won't be making that mistake this year as I'll be using your recipe. Thanks!
Hi Tom, that is absolutely amazing, I love the innovative storage technique! Thank you for sharing that here! Enjoy the recipe, and update me on how they turn out 🙂
Hi Natalya, I'm going to make a bunch of these to freeze and eat this weekend. I have a vacuum sealer. Do you think they may last longer in a vacuum sealed bags? Usually I eat them with sour cream and a little vinegar. They are so good! Thank you so much for the recipe. Also one more thing. Like pasta dough is it best to make the dough and let it rest 30-60 minutes before rolling it out?
Hi J.C, if you plan on eating them this weekend, you can just store them in a ziplock bag. Your combo is a total classic with sour cream and vinegar, making me hungry. 🙂 It's a good idea for the dough to rest a bit but totally not necessary. It's one of the easiest dough recipes to work with. Enjoy
This was such a great walk-through on how to make this! Thank you so much. Mine turned out perfect!
I'm so glad you found the recipe helpful, thank you for your feedback!
This is so good! Thanks for this very easy to follow recipe!
Glad you loved the recipe!
Thank you so much for sharing this amazing recipe! Will surely have this again! Well done!
Glad you enjoyed them! Thank you!
I'm excited to make these. Not sure of the meat to get. I don't care for lamb. It looks like 2/3 beef and 1/3 pork, if I'm correct. What type of ground beef do I get, lean, 80%? Thanks for any help!
Hey Roxanna, you really can do your own mix of different ground meat. It's really up to you what you wanted to use.
My kids and I discovered a Russian restaurant in the DC area when visiting a few weeks ago. The children ordered pelmeni and have not stopped talking about it since. Your recipe sounds very similar to what they ordered and I'm excited to try it. I just have one question for you before diving in. The ones they got were served in a very flavorful light broth. Any ideas about what that could have been?
Hey Hannah, I know people serve them with chicken broth or the water they were cooked in but you may need to add some seasoning to the water. Not sure what exactly the restaurant used. Hope you love them!
For those who cry with onions, you can always throw that bad boy in a food processor. I read about that in the comments for at another dumpling-like recipe and it has been a game changer. Natalya, thank you so much for sharing this recipe (and your borscht recipe!), it takes me back to when I studied abroad in St. Petersburg. Pelmeni has also become my fiancé's absolute favorite thing that I make. He is Canadian and had never really been exposed to Eastern European cuisine, so for those of you who have somewhat picky eaters, don't be afraid to try it! For my pelmeni I also grate in a garlic clove or two and add dill
Thank you for the tip about the onions. I'm so glad you enjoyed this pelmeni recipe and the borscht, I'm so glad you got to treat your fiance to some Eastern European food 🙂
Hi Natalya I have 2 favours. The first is when I make borsch it never comes out red. Should I be putting the beets at the end. Also my kids want me to make meat on a stick patochki I know that’s not the right spelling for Ukrainian
Easter. Also they want me to make Krustiki. Would you happen to have recipes for the patochki and Krustiki. Thanking you in advance for your delicious recipes.
Hey Helen, I have never heard of patochki, I need to ask my mom what it is. Here is the recipe for Krustiki: https://momsdish.com/recipe/3…. Welcome to Momsdish!
Love this recipe! It says the calories are 279 per serving - but how many pelmeni are in a serving? Thank you!
Hi Nicole, Depending on the size you make them, about 6 or more.
everything was good BUT the flour mix was very very heavy
Hey Ray, what do you mean about the flour mix being heavy?
I love Pelmenis! After cutting rounds, I use rolling pin to roll out dough a bit thinner. I add water to meat because that’s how I was taught in Russia. These are a labor of love, homey food. I’ll never use a plastic gadget to speed up the process! What are some good ideas for leftover beef/onion mixture ? As expected dough and meet won’t come out totally equal. Keep it Russian! Thoughts?
Hey, you can make “kotleti” or cabbage rolls with left overs. Thank you for sharing your feedback!
What size round cookie cutter was used?
Hi Jilly, about 2 inches in a diameter. The dough also stretches a bit.
My husband spent 5 years in Russia when he was a teenager/early 20's and begged me to make these this NYE. They were fantastic! Our 2 daughters (7 and11) loved them! Here's my question-I feel like the dough was too thick . How do I get it thinner? Should I roll the dough in batches?
Hey Carrie, yes, we typically roll it out in small batches. It’s easier to handle. Unless you have a huge countertop.
Loved loved loved this easy tasty recipe!!!
Thank you very much, Rhonda!
How thick the dough should be and what is the expected amount of Pelmeni will get from the listed ingredients?
Hi Vika, it would depend on the size you make them. But you should get about 70-85 of them.