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Pelmeni with Beef and Dill served with Sour Cream Recipe

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★★★★★

4.6 from 135 reviews

Pelmeni are traditional Russian dumplings made with a tender homemade dough filled with a savory ground beef and onion mixture. These little pockets of deliciousness are boiled until tender and then coated in melted butter, served with fresh dill and sour cream for a comforting, hearty meal perfect for any occasion.

Ingredients

Scale

Dough

  • 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

Filling & Assembly

  • 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

Instructions

  1. Prepare the dough: In the large bowl of a stand mixer fitted with the dough hook, combine the flour, egg, and kosher salt. Beat on medium speed until a shaggy dough forms. Gradually pour in the warm water and continue to beat until the dough comes together, then beat for about 5 minutes until the dough is smooth and pliable. Wrap the dough in plastic wrap and let it rest for 15 to 30 minutes to relax the gluten.
  2. Roll and cut the dough: Divide the rested dough into two pieces. On a lightly floured surface, roll each piece out to a thickness of about 1/16 to 1/8 inch. Using a 2 1/2 inch round cutter, cut out approximately 50 dough rounds. Arrange the rounds on a floured surface and cover with plastic wrap to prevent drying while you prepare the filling.
  3. Make the filling: Line a baking sheet with parchment paper and dust it lightly with flour. In a large bowl, combine the ground beef, finely chopped yellow onion, and 1 teaspoon kosher salt. Mix well to evenly distribute the seasoning and ingredients.
  4. Fill and shape the pelmeni: Place about 1 teaspoon of filling in the center of each dough round. Fold the rounds into half-moons and pinch the edges firmly to seal. Then, bring the two ends of the half-moon together and pinch to seal completely, creating a shape similar to tortellini. Repeat this process with all dough rounds and filling, arranging the finished pelmeni on the prepared baking sheet.
  5. Cook the pelmeni: Bring a large pot of salted water to a gentle simmer. Working in batches, drop the pelmeni into the water and cook for about 3 to 4 minutes, or until they float to the surface. To check doneness, remove one pelmeni and verify that the dough is tender but still slightly firm (al dente). Use a slotted spoon to transfer the cooked pelmeni to a large bowl.
  6. Toss with butter and serve: Immediately toss the cooked pelmeni with the melted unsalted butter so they are well coated. Divide the pelmeni among plates, sprinkle generously with chopped fresh dill, and serve with sour cream on the side for dipping.

Notes

  • Dough resting time is essential for easy rolling and shaping; don’t skip this step.
  • Use warm water for the dough to help hydrate the flour and make the dough pliable.
  • Be careful not to overfill the pelmeni to prevent breaking during cooking.
  • Pelmeni can be frozen uncooked on the baking sheet, then transferred to a freezer bag for later cooking.
  • Serve pelmeni with additional sour cream or vinegar for extra tanginess.

Keywords: Pelmeni, Russian dumplings, ground beef dumplings, homemade dumplings, comfort food, traditional Russian cuisine

Find it online: https://kitchenbyclara.com/pelmeni-with-beef-and-dill-served-with-sour-cream-recipe/