Paul’s Pel’meni Recipe

Mix dry and wet

On a clean work surface or in a large bowl, mound the flour and make a well in the center. Add the eggs, 1 tablespoon vegetable oil and the salt into the well. Using a fork, briskly beat the eggs and gradually incorporate flour from the inside edges until a shaggy dough forms. Add the cold water a little at a time until the dough comes together.

Knead

Knead the dough for 8–10 minutes until smooth, elastic and slightly firm. If dough feels too sticky, dust with a teaspoon of flour at a time; if too dry, add a teaspoon of water. Form into a ball.

Rest

Wrap the dough tightly in plastic wrap or place in a bowl covered with a damp cloth. Let rest at room temperature for 30 minutes to relax the gluten — this makes rolling easier.

Prepare onion

Finely chop the yellow onion. For a more tender filling, you can grate the onion on a box grater or pulse briefly in a food processor. If chopping results in juices, include them — they add moisture.

Combine meats and seasonings

In a medium bowl, combine ground beef and ground pork. Add the finely chopped onion, 3 tablespoons cold water or beef broth, 1.5 tsp fine salt and 3/4 tsp freshly ground black pepper. Mix thoroughly with your hands or a spoon until the mixture is sticky and well combined — about 1–2 minutes. Taste a small raw piece by quickly microwaving or frying to check seasoning, adjusting salt/pepper if needed.

Chill

Cover the filling and refrigerate for at least 15 minutes while dough rests; cold filling is easier to work with and holds shape better when assembling.

Divide the rested dough into 4 equal pieces. Keep pieces you are not working with covered to prevent drying. Working with one piece at a time, flatten it into a disk and roll out on a lightly floured surface to about 1.5–2 mm thickness (thin but not paper-thin). Use a round cutter (about 6 cm / 2.4 inches) or the rim of a glass to cut circles.

Place approximately 1 teaspoon (heaping) of filling in the center of each circle. Be careful not to overfill — too much filling will prevent proper sealing.

Fold each circle over the filling to form a half-moon; press the edges firmly to seal, then bring the two corners of the half-moon together and pinch to form the classic pel’meni shape (a small dumpling with pinched, slightly rounded top). Ensure there are no air pockets and seals are tight to avoid opening during boiling.

Place assembled pel’meni on a lightly floured tray or baking sheet in a single layer. If not cooking immediately, freeze in a single layer until solid, then transfer to a zip-top bag for longer storage (they can be cooked straight from frozen; add 1–2 minutes to cooking time).

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt and, if you like, 1 tablespoon vinegar (helps keep filling juices in and can brighten flavor).

Add pel’meni in batches so they have space to move and don’t stick. Gently stir once to prevent sticking. Return to a boil and cook for 5–7 minutes for fresh pel’meni or 7–9 minutes for frozen, until dumplings float and the filling is cooked through (cut one open to check if unsure).

Using a slotted spoon, transfer cooked pel’meni to a serving bowl. Immediately dot with pieces of butter (about 1/2 tablespoon per serving) and gently toss so butter melts over the dumplings and gives a glossy finish.

Serve hot with sour cream on the side, and an optional sprinkle of chopped dill. If desired, offer additional black pepper or melted butter and vinegar for diners to personalize.