Entree: Russia – Far East Russia – Дальневосточные пельмени ➤ Dal'nevostochnye pelmeni (Small boiled meat dumplings typical of Russian Far East, served with sour cream or melted butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 10 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (500 g) all-purpose flour
- 2 large eggs (approx. 3 1/2 oz (100 g))
- 1/2 cup (120 ml) cold water, plus extra as needed
- 1 tsp (6 g) salt for dough
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped (approx. 5 1/4 oz (150 g))
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 1 1/2 tsp (8 g) salt for filling
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) cold water or ice water (to keep filling juicy)
- 2 bay leaves (for boiling)
- 1 tbsp (15 ml) vegetable oil (for sealing and optional pan-finish)
- 2 tbsp (30 g) unsalted butter, melted (for serving)
- 1 cup (240 g) sour cream (for serving)
- Vinegar or black vinegar to taste (optional, for serving)

Show original ingredient measurements

- 4 cups (500 g) all-purpose flour
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) cold water, plus extra as needed
- 1 tsp (6 g) salt for dough
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 1/2 tsp (8 g) salt for filling
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) cold water or ice water (to keep filling juicy)
- 2 bay leaves (for boiling)
- 1 tbsp (15 ml) vegetable oil (for sealing and optional pan-finish)
- 2 tbsp (30 g) unsalted butter, melted (for serving)
- 1 cup (240 g) sour cream (for serving)
- Vinegar or black vinegar to taste (optional, for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine flour and 1 tsp (6 g) salt in a large bowl. Make a well, add eggs and 1/2 cup (120 ml) cold water, and mix to form a stiff dough. Knead on a floured surface until smooth and elastic, about 8–10 minutes. Wrap and rest 30 minutes.
2. Meanwhile, mix ground pork and ground beef with chopped onion, minced garlic, 1 1/2 tsp (8 g) salt, 1 tsp (2 g) pepper, and 2 tbsp (30 ml) cold water. Blend thoroughly by hand until slightly sticky and well combined.
3. Roll dough thin (about 1/16 inch (2 mm)). Cut into 2-inch (5 cm) circles. Place about 1 tsp (approx. 8–10 g) filling in the center of each circle, fold to form a half-moon and pinch edges to seal, then bring the two corners together and press to form the classic pelmeni shape.
4. Bring a large pot of water to a boil, add 1–2 tsp (5 to 10 ml) salt and 2 bay leaves. Drop pelmeni in batches; stir gently to prevent sticking. When they float, simmer 3–5 minutes until filling is cooked through (total 6–8 minutes depending on size).
5. Remove with a slotted spoon. Serve hot with melted butter and sour cream, and vinegar or additional black pepper to taste. For a regional finish, briefly pan-fry boiled pelmeni in 1 tbsp (15 ml) vegetable oil until lightly browned before serving, if desired.

1. Combine flour and 1 tsp (6 g) salt in a large bowl. Make a well, add eggs and 1/2 cup (120 ml) cold water, and mix to form a stiff dough. Knead on a floured surface until smooth and elastic, about 8–10 minutes. Wrap and rest 30 minutes.
2. Meanwhile, mix ground pork and ground beef with chopped onion, minced garlic, 1 1/2 tsp (8 g) salt, 1 tsp (2 g) pepper, and 2 tbsp (30 ml) cold water. Blend thoroughly by hand until slightly sticky and well combined.
3. Roll dough thin (about 1/16 inch / 2 mm). Cut into 2-inch (5 cm) circles. Place about 1 tsp (approx. 8–10 g) filling in the center of each circle, fold to form a half-moon and pinch edges to seal, then bring the two corners together and press to form the classic pelmeni shape.
4. Bring a large pot of water to a boil, add 1–2 tsp salt and 2 bay leaves. Drop pelmeni in batches; stir gently to prevent sticking. When they float, simmer 3–5 minutes until filling is cooked through (total 6–8 minutes depending on size).
5. Remove with a slotted spoon. Serve hot with melted butter and sour cream, and vinegar or additional black pepper to taste. For a regional finish, briefly pan-fry boiled pelmeni in 1 tbsp (15 ml) vegetable oil until lightly browned before serving, if desired.