Pelmeni is a delicious, hearty dish that feels like a warm hug on a cold day. These traditional Siberian meat-filled dumplings are the ultimate comfort food, and with this easy recipe, you can bring their rich flavors into your own kitchen.
If you’re new to making dumplings or just want to try something new, this is one of those recipes that’s simple to follow yet deeply satisfying.
What Are Pelmeni?
Pelmeni are meat-filled dumplings, similar to Italian ravioli or Chinese wontons, but with their own unique charm. They originate from Siberia and are beloved across Eastern Europe.
Their delicate dough wraps tender, seasoned meat, creating a flavor-packed bite that’s perfect for any occasion. Traditionally served with butter, sour cream, or vinegar, pelmeni are versatile and easy to pair with a variety of sides and sauces.
Why This Recipe Is Perfect for Beginners
Making dumplings might seem intimidating, but this recipe is designed to be approachable. The steps are clear and straightforward, making it easy to follow even if you’re new to cooking.
Plus, the ingredients are simple and likely already in your pantry or local grocery store. You’ll learn how to make the dough, fill it with the savory meat mixture, and shape these delightful dumplings without stress.
For busy days, you can even freeze the pelmeni for later, turning this into a convenient meal prep idea.
Tips for Perfect Pelmeni Every Time
- Choose Your Meat Wisely: The filling is key to the flavor of pelmeni. Ground pork, chicken, or a mix of meats work beautifully. Avoid using lean ground beef on its own as it can turn out dry, but mixing it with pork or chicken makes for a tender filling.
- Keep the Dough Thin: Rolling the dough thinly ensures the dumplings cook quickly and have the perfect bite. A thickness of less than 1/8 inch is ideal.
- Don’t Overstuff: A teaspoon of filling per dumpling is enough. Overfilling can make them hard to seal and might cause them to burst during cooking.
- Seal Them Tightly: Pinching the edges firmly prevents leaks when boiling. For an authentic look, try shaping the dumplings into little ear shapes by pinching the corners together.
How to Make Ahead & Store
One of the best parts of this recipe is how freezer-friendly it is. Prepare the dumplings and freeze them in a single layer on a baking sheet until firm. Then transfer them to a freezer-safe bag.
You’ll have a stash of homemade dumplings ready to cook straight from frozen, making this an excellent option for quick weeknight dinners or impromptu gatherings.
Serving Suggestions
Pelmeni is traditionally served hot with melted butter, a dollop of sour cream, and a sprinkle of fresh dill. You can also add a splash of white vinegar for a tangy twist or dip them in ketchup for a modern take.
For a heartier meal, serve them alongside a light vegetable soup or a crisp green salad.
Why You’ll Love This Recipe
This easy pelmeni recipe combines simple techniques with comforting flavors, making it a standout among dumpling recipes. It’s a fun project to try with family or friends and offers endless customization options to suit your taste.
Now’s the perfect time to roll up your sleeves and give this classic dish a try. Once you’ve tasted these tender, flavorful dumplings, you’ll see why pelmeni is cherished by so many.
Easy Pelmeni Recipe
Equipment
- Rolling Pin
- 2½-inch round cookie cutter
- Skimmer or strainer
- Optional: Pelmeni mold or piping bag
Ingredients
For the Dough:
- 1 batch Pierogi Dough store-bought or homemade
For the Filling:
- 1 tablespoon extra-light olive oil
- ½ medium yellow onion finely diced (about ½ cup)
- 1 large garlic clove minced
- 1 pound ground meat equal parts pork, chicken, or beef recommended
- 1 teaspoon fine sea salt plus extra for boiling
- ½ teaspoon freshly ground black pepper
- 1 tablespoon water
For Assembling:
- All-purpose flour for dusting
For Serving:
- 3 tablespoons unsalted butter melted
- Chopped fresh dill optional
- Sour cream optional
- White distilled vinegar optional
- Ketchup optional
Instructions
- Prepare the Dough: Make or use pre-prepared pierogi dough, cover, and let it rest for 30 minutes at room temperature.
- Cook the Aromatics: Heat olive oil in a skillet over medium heat. Sauté the diced onion for 5 minutes until softened and golden, then stir in minced garlic for 1 minute until fragrant.
- Prepare the Filling: In a mixing bowl, combine the cooked onion mixture with ground meat, salt, pepper, and water. Mash until just combined—avoid overmixing to keep the meat tender.
- Roll and Cut Dough: Halve the dough, wrapping one piece in plastic wrap. Roll the other half on a floured surface until it’s less than ⅛ inch thick. Use a 2½-inch cookie cutter to cut out as many circles as possible, reusing scraps as needed. Repeat with the remaining dough.
- Fill and Shape Dumplings: Place 1 teaspoon of meat filling in the center of each dough circle. Fold the dough over, pinching the edges tightly, and shape into a crescent or ear shape. Arrange pelmeni on parchment-lined baking sheets.
- Cook the Pelmeni: Bring a large pot of salted water to a boil. Add half of the pelmeni and stir to prevent sticking. Boil until they float, about 6 minutes. Reduce heat and simmer another 3 minutes until the meat is cooked. Use a skimmer to transfer pelmeni to a serving bowl.
- Serve: Drizzle melted butter over the cooked pelmeni and garnish with dill, if desired. Serve with sour cream, vinegar, or ketchup for dipping.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.