Russian Delicate Bite-Sized Dumplings (Printable)

Tender dough pockets filled with seasoned meat, served hot with creamy dill sauce from Russian cuisine.

# What you 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 - Combine flour and salt in a large bowl. Add the egg and gradually mix in cold water. Knead for 8 to 10 minutes until the dough is smooth and elastic. Cover and allow to rest for 20 minutes.
02 - In a medium bowl, mix ground pork, ground beef, grated onion, minced garlic, salt, black pepper, and cold water until sticky and well combined.
03 - Roll the dough on a floured surface to approximately 1/16 inch thickness. Using a 2.5-inch round cutter, cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon, pinch edges tightly, then bring corners together and pinch to seal the shape.
05 - Bring a large pot of salted water to a boil. Add 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 and serve hot, topped generously with sour cream and fresh dill.

# Helpful Hints:

01 -
  • These pillowy dumplings are pure comfort—tender dough encasing a savory meat filling that reminds you why homemade always tastes better.
  • They're freezer-friendly, so you can make a big batch and have a restaurant-quality meal ready whenever hunger strikes.
  • The sour cream sauce transforms something already delicious into something you'll crave long after dinner ends.
02 -
  • The filling must be slightly sticky when mixed—this is the only way it stays moist inside the dough pocket during cooking, so don't be tempted to drain away that moisture.
  • Don't skip the dough rest period; those 20 minutes transform stubborn dough into something that rolls thin and smooth without tearing or fighting back.
  • If you're freezing pelmeni, cook them fresh on a baking tray first so they freeze separately, then transfer to a bag—this prevents them from fusing into one large dumpling block.
03 -
  • Keep a bowl of cold water nearby while shaping—a tiny damp finger helps seal the dough edges more effectively than dry fingers alone.
  • If your dough tears while rolling, simply patch it with a small piece of fresh dough and press gently to seal the seam.
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