Name: Pelmeni with Beef and Dill served with Sour Cream Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Russian
Ingredients: 2 cups (240 g) all-purpose flour, plus more for surface; 1 large egg; 1/2 tsp kosher salt; 1/3 cup plus 2 tbsp warm water; All-purpose flour, for dusting; 1/2 lb (80% lean) ground beef; 1/2 cup finely chopped yellow onion; 1 tsp kosher salt, plus more to taste; 1/2 cup (1 stick) melted unsalted butter; Chopped fresh dill, for serving; Sour cream, for serving

Introduction

Pelmeni are traditional Russian dumplings filled with savory ground beef and onions, wrapped in a tender, homemade dough. These bite-sized delights are perfect for a comforting meal and pair wonderfully with butter, fresh dill, and sour cream. Making them from scratch is easier than you might think and rewarding to serve.

A white plate holds eight round dumplings with thick, pale beige dough and a smooth, slightly shiny texture. The dumplings are arranged closely together, with a dollop of white sour cream on the right side, topped with small green dill leaves. One dumpling is lifted by a silver fork from the top left corner, showing its hollow underside and a bit of sour cream on its edge. The dumplings and sour cream are garnished with more scattered dill sprigs, adding a touch of green to the creamy dish. The whole scene sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour, plus more for surface and dusting

1 large egg

1/2 tsp kosher salt

1/3 cup plus 2 tbsp warm water

1/2 lb (80% lean) ground beef

1/2 cup finely chopped yellow onion

1 tsp kosher salt, plus more to taste

1/2 cup (1 stick) melted unsalted butter

Chopped fresh dill, for serving

Sour cream, for serving

Instructions

Step 1: In the large bowl of a stand mixer fitted with the dough hook, combine flour, egg, and 1/2 tsp salt. Beat on medium speed until a shaggy dough forms. Gradually add warm water and continue to beat until the dough comes together and becomes smooth and pliable, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 15 to 30 minutes.

Step 2: Divide the rested dough into two equal pieces. On a lightly floured surface, roll each piece out to about 1/16″ to 1/8″ thick. Using a 2 1/2″ round cutter, cut about 50 rounds. Arrange them on a floured surface, cover with plastic wrap, and let rest until ready to fill.

Step 3: Line a baking sheet with parchment paper and dust it with flour. In a large bowl, mix ground beef, finely chopped onion, and 1 tsp salt until combined.

Step 4: Place 1 teaspoon of the filling in the center of each dough round. Fold each round in half to form a half-moon and pinch edges firmly to seal. Then, bring the two ends together and pinch to create a shape similar to tortellini. Arrange the formed pelmeni on the prepared baking sheet.

Step 5: Bring a large pot of salted water to a gentle simmer. Working in batches, drop pelmeni into the water and cook until they float to the surface, about 3 to 4 minutes. Test one for tenderness before removing all.

Step 6: Using a slotted spoon, transfer the cooked pelmeni to a large bowl and toss with melted butter to coat.

Step 7: Serve pelmeni warm, sprinkled with chopped fresh dill and accompanied by sour cream for dipping.

Tips & Variations

For a richer filling, mix ground beef with equal parts ground pork or veal.

To save time, pelmeni can be frozen before cooking—arrange them on a baking sheet, freeze until firm, then transfer to a freezer bag.

Substitute fresh dill with parsley or chives if preferred.

Brush with melted butter mixed with garlic for an extra flavorful finish.

FAQs

Can I use pre-made dough for pelmeni?

While homemade dough gives the best texture, you can use store-bought wonton or dumpling wrappers as a shortcut. Just adjust filling size and cooking time accordingly.

How do I know when pelmeni are cooked?

Pelmeni are done when they float to the surface and have a tender texture. Test one by biting—it should be cooked through but still slightly firm to the bite (al dente).