Russian pelmeni

Russian pelmeni

Pelmeni are among the best known and most popular traditional dishes of Russian cuisine. Here in Germany, too, these little meat-filled dumplings have become very popular.


  • 500 g of ground beef
  • 500 g of minced pork
  • 2 eggs
  • 150 ml of water
  • 800 g of flour
  • 50 ml vegetable oil
  • 2 large onions
  • 1-2 tsp salt
  • 2 tsp ground pepper


The easiest way for serving pelmeni leads to the freezer: Each supermarket offering Eastern European food has normally several varieties of frozen Pelmeni. But we all know that home-made tastes best. Granted, the recipe is not easy and requires a lot of patience. But it is worth the effort of putting a lot of work into this dish.

The preparation of Pelmeni dough is relatively simple though. Depending on your taste, you can  use minced poultry or pure beef or pork mince for the meat filling. And be generous with the onions – they are required for the spicy aroma of pelmeni!

Russian pelmeni, detailed photo recipe

80 minutes

1. Sieve flour.

2. Form a trough in the flour and crack 2 eggs into it.

3. Slowly pour in half of the oil and water.

4. Mix dough.

5. Knead for 20 minutes.

6. Refrigerate for 20 minutes.

7. Mix minced meat with salt, pepper and onions until you have a smooth mixture.

8. Take out mixture and place into the fridge.

9. Roll out dough, thin or a bit thicker according to your taste.

10. Cut out equal sized circles.

11. Place filling in the middle of the circles.

12. Fold dough to half-moon shape, firmly glue edges together.

13. Join the tips and glue them together.

14. Leave for 20 minutes to allow the pelmeni to dry slightly.

15. Place pelmeni into boiling water.

16. Take out as soon as they swim on the surface.

17. Serve with sour cream and fresh green herbs.

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