Pelmeni (dumplings) Beef / Beef & Pork Recipe

Mix dry ingredients

Place 4 cups all-purpose flour on a clean work surface or in a large bowl. Make a well in the center and sprinkle 1 tsp salt around the rim.

Combine wet ingredients

In a small bowl whisk 2 eggs with 1 cup warm water and 1 tbs vegetable oil until combined.

Form and knead dough

Pour the egg-water-oil mixture into the flour well. Using a fork or your fingers, gradually incorporate flour from the sides until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is sticky, dust with a little more flour (up to 2 tbs). If too stiff, add 1 tsp water at a time.

Rest dough

Shape dough into a ball, coat lightly with a bit of oil, wrap in plastic or cover with a bowl and rest at room temperature for 30 minutes. Resting relaxes gluten and makes rolling easier.

Prepare onion and garlic

Finely mince or grate 1 cup yellow onion (about 1 medium onion) and 2 garlic cloves. Grating the onion on the fine side of a box grater or pulsing briefly in a food processor gives a juicier, smoother filling.

Combine filling ingredients

In a bowl combine 8 oz ground beef and 8 oz ground pork with the minced onion and garlic. Add 2 tbs cold water or beef broth, 1 tsp salt and 1 tsp black pepper. Mix thoroughly with your hands or a spoon until a cohesive, slightly sticky mixture forms (this helps the filling hold together). Taste a small cooked pinch and adjust seasoning if needed.

Roll out dough

Divide rested dough into 4 equal pieces. Keep unused pieces covered. On a lightly floured surface roll one piece into a thin sheet about 1.5–2 mm (very thin but not tearing).

Cut rounds

Using a 2.5–3 inch (6–8 cm) round cutter or a glass, cut circles from the dough. Re-roll scraps as needed, keeping dough thin.

Fill and seal

Place about 1 tsp (heaping) of filling in the center of each dough circle. Moisten the edge lightly with water, fold the circle in half to form a semicircle and press edges to seal tightly (forming a half-moon). Then bring the two corner points of the semicircle together and pinch to form the classic pelmeni shape (a small crescent with a pinched top). Ensure seams are well sealed to prevent leakage during boiling.

Arrange

Place formed pelmeni on a lightly floured tray or floured linen in a single layer so they don't stick. If making ahead, freeze them on the tray until firm, then transfer to a zip-top bag for longer storage.

Bring water to a boil

In a large pot bring 4 cups (or more as needed to comfortably float the dumplings) of water to a rolling boil with 1 tbs salt and optional 1 bay leaf.

Cook pelmeni

Gently add pelmeni (do not overcrowd; cook in batches if necessary). Stir immediately to prevent sticking. When water returns to a boil, reduce heat slightly to maintain a lively simmer. Cook pelmeni for 5–7 minutes after they float, or until dough is tender and filling is cooked through (internal temp about 70–75°C / 160–165°F). Frozen pelmeni may take 2–3 minutes longer.

Finish and serve

Using a slotted spoon, transfer cooked pelmeni to bowls. Add 1 tbs butter per serving and sprinkle with chopped fresh dill if using. Serve with sour cream (about 2–3 tbs per serving) and an optional splash (about 1 tsp) of vinegar for tang. Alternatively, melt additional butter in a pan and briefly sauté boiled pelmeni for a golden exterior before serving.