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Meat, European

Pelmeni with sour cream

Pelmeni are small Russian dumplings filled with pork and beef, boiled in water and served with sour cream and dill. This recipe serves 4, takes 1h30, rates medium difficulty, and costs €2.60 per person. Success depends on keeping the filling very cold and rolling the dough thin enough to see through.

Tonight, pelmeni, the small Russian meat dumplings, boiled and served with sour cream and dill, a dish that's made for cooking together.

Pelmeni with sour cream
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pelmeni look like small, thin dumplings, almost transparent, wrapped around a juicy filling of pork and beef. Once boiled, they puff up slightly and hold their juices inside. Served with thick sour cream and chopped dill, they offer that contrast between warm dough and tangy, cool cream that gives the dish its character.

This is a recipe best made with extra hands around the table, folding dumplings one by one. Kids love joining in on the shaping, even if their pelmeni come out a bit lopsided. Save this dish for a slow winter Sunday, or for friends who don't mind rolling up their sleeves before dinner.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Wateroften in the pantry 15 cl
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Thick sour cream 10 tbsp
  • Butter 30 g

Butcher

  • Ground pork 300 g
  • Ground beef 200 g

Fruits and vegetables

  • Onion 1
  • Garlic 1 cloves
  • Dill 1 bunch

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Mix the flour, egg, water, and a pinch of salt, knead, then let the dough rest under a towel. 30 min

    The longer the dough rests, the easier it is to roll out.

  2. Mix the meats with the grated onion, garlic, salt, pepper, and two tablespoons of cold water.

    The cold water keeps the filling juicy.

  3. Roll the dough out very thin, cut circles with a glass, fill each with a small amount of filling, fold into a half moon, then pinch the two corners together. 30 min

    Press the edges firmly to push out the air and seal the dough well.

  4. Drop the pelmeni into salted boiling water with the bay leaves and let them cook once they float back up. 7 min

    Cook them in batches and stir gently at first so they don't stick together.

  5. Drain them, add the butter, and serve with sour cream and chopped dill.

    A turn of the pepper mill and a splash of vinegar, Moscow style.

Our tips to get it right

  • Work on a well floured surface, since wheat dough turns sticky fast once it warms up from your hands.
  • Keep the unused dough covered with a towel while you shape the rest, it dries out and cracks quickly when left exposed.
  • Shape all the pelmeni roughly the same size so they cook evenly, otherwise some stay raw in the middle.

The variations

  • Swap the beef for ground turkey for a milder filling, without changing the texture of the dough.
  • For a vegetarian version, fill the dough with finely chopped mushrooms sautéed with the onion and garlic.
  • To go faster with kids, cut larger circles and fold simple half moons without pinching the two corners together.

What to serve it with

  • A bowl of hot vegetable broth
  • Dark bread with a little butter
  • A dill cucumber salad

Storage

Raw pelmeni freeze very well, laid flat on a tray until firm, then transferred to a bag, keeping up to 2 months. Cooked pelmeni keep for 2 days in the fridge in a closed container. Reheat them for a few minutes in boiling water or in a pan with a little butter.

Questions about this dish

Can you make the pelmeni dough ahead of time?

Yes, you can make the dough a day ahead and keep it wrapped in the fridge. Let it come back to room temperature before rolling so it stays pliable.

Can you freeze pelmeni uncooked?

Yes, that's actually the best way to store them. Lay them flat without touching until firm, then bag them up, they can go straight from freezer to boiling water.

Can you replace the sour cream?

Plain Greek yogurt works well, slightly tangier but just as creamy. Skip liquid cream, since it won't hold up the same way on hot pelmeni.

How do you know when pelmeni are cooked?

They float to the surface once nearly done, then need a few more minutes in the boiling water. The dough should be translucent and tender, never doughy in the middle.

How long does it take to make pelmeni, small Russian meat dumplings, with sour cream and dill?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pelmeni, small Russian meat dumplings, with sour cream and dill?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pelmeni, small Russian meat dumplings, with sour cream and dill cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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