Traditional Pelmeni, whether Russian or Ukrainian, rely on a few simple ingredients for both the dough and the meat filling, creating a harmonious balance of flavors and textures. The dough typically includes:

• All-purpose flour
• Egg
• Salt
• Oil (often a neutral vegetable oil)
• Sour cream (adds tenderness and flavor)
• Milk or water (for hydration)

The savory meat filling is usually made from:

• Ground meat (often pork, beef, or a mixture of both for richness)
• Finely chopped or grated onion (for moisture and flavor)
• Salt
• Black pepper

These humble ingredients combine to create an incredibly satisfying and comforting dish that has stood the test of time.

Using a Pelmeni mold, or pelmennitsa, is a fantastic way to make many dumplings quickly and uniformly. To use one effectively, first, roll out a piece of dough large enough to generously cover the entire surface of the mold. Lay this sheet of dough over the mold, gently pressing it into the indentations to create small pockets. Next, pipe or spoon a small amount of meat filling into each of these capacity holes. Once all pockets are filled, place a second, equally large sheet of dough over the top. Use a rolling pin to firmly roll over the top layer of dough, pressing down to seal the filling within the pockets and simultaneously cutting the individual dumplings apart. This method efficiently creates dozens of perfectly shaped Pelmeni in minutes. For even larger scale production, commercial dumpling machines automate this process, perfect for restaurants or catering.

The traditional hand-shaping method for Pelmeni, while more time-consuming, allows for a personal touch and unique variations. The best way to make these meat dumplings by hand is to roll out your prepared dough into a thin sheet. Then, use a round cookie cutter or a glass to cut out individual circles of dough. Place a small spoonful of the meat filling in the center of each circle. Fold the dough over to create a half-moon shape, then carefully pinch and seal the edges tightly to prevent the filling from escaping during cooking. For an extra touch of authenticity, some people also pinch the two ends of the half-moon shape together, creating a ring or a more rounded, tortellini-like dumpling, similar to the method shown here. This method, while requiring more dexterity, results in beautifully crafted individual dumplings.

Absolutely, if you can fry Pierogies, you can certainly fry Pelmeni! Frying adds a wonderful crispy texture and a different flavor dimension to the dumplings. However, it’s generally best to pan-fry Pelmeni after they have been parboiled. Boiling them first ensures the meat filling is fully cooked and the dough is tender, while frying then adds that desirable golden-brown crispness. Simply boil your Pelmeni as usual, drain them, and then sauté them in a pan with a little butter or oil until they are golden and slightly crispy on the outside. This two-step cooking method results in the perfect pan-fried Pelmeni.

Homemade Pelmeni are best enjoyed fresh, but they are also exceptionally well-suited for freezing, making them an ideal meal-prep item. To extend their freshness and convenience, it’s crucial to freeze them properly. Lay the freshly made (uncooked) dumplings in a single layer on a floured baking sheet, ensuring they don’t touch each other. This step is called “flash freezing” and prevents them from sticking together. Once individually frozen (after about 1-2 hours), transfer them to an airtight freezer bag or container. They can be stored in the freezer for up to 3 months. The best part? There is no need to thaw frozen Pelmeni when you’re ready to cook them; simply add them directly to boiling water.

The boiling time for Pelmeni can vary slightly depending on the quantity you are preparing and whether they are fresh or frozen, but a good general rule is about 8 minutes from the time the water returns to a boil after adding the dumplings. For fresh Pelmeni, they will typically float to the surface once cooked through. For frozen Pelmeni, they will also float, but give them an extra minute or two to ensure the filling is piping hot. Remember, the less Pelmeni you cook at once, the faster the water will return to a boil and the quicker they will cook. Conversely, a larger batch will take longer for the water to reheat, so adjust your timing accordingly and always taste-test for doneness.

While Pelmeni, Pierogi, and Vareniki share many similarities as filled dumplings, their differences primarily lie in their names, typical fillings, and regional origins. The term “Pierogi” is widely recognized as the Polish word for dumplings, often associated with various sweet or savory fillings like potato and cheese, sauerkraut, or fruit. Ukrainians call their dumplings “Vareniki,” which are structurally very similar to Pierogi but often feature fillings such as mashed potatoes, cheese, cabbage, or berries. Russians, on the other hand, call these meat-filled dumplings “Pelmeni.” All three consist of the same basic concept: a filling encased in unleavened dough that is typically boiled. While the names, preferred fillings, and sometimes the specific dough recipes may vary slightly across these cultures, the heartwarming essence of these comfort food dumplings remains wonderfully similar.

Pelmeni Dough:

Meat Filling:

How to make Pelmeni:

• 

  In a large bowl, combine all the dough ingredients. Knead the mixture by hand or with a stand mixer fitted with a dough hook until a soft, elastic dough forms, about 7-10 minutes. Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out.
• 

  While the dough is resting, prepare the meat filling. In a separate bowl, combine the ground pork, finely minced or grated onion, salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated. Make sure not to overmix, as this can make the meat tough. Set the filling aside.
• 

  Once the dough has rested, divide it into approximately 10 equal portions. On a lightly floured surface, take one portion of dough and roll it out into a thin circle, large enough to cover your Pelmeni mold (pelmennitsa). Lightly dust the mold with flour to prevent sticking, then carefully place the rolled dough over it, gently pressing into the indentations to form pockets. Pipe or spoon a small amount of meat filling into each hole. Place a second, equally thin rolled-out piece of dough over the filled mold.
• 

  Using a rolling pin, roll tightly over the top layer of dough. Apply firm, even pressure to seal the dumplings and separate them. Invert the mold over a lightly floured tray to release the freshly formed Pelmeni. You can now choose to flash freeze them for later or proceed to boil them for about 8 minutes.

To Serve Pelmeni: Once cooked, drain the Pelmeni thoroughly from the water. For classic serving, toss them gently with a small amount of melted butter or oil to lightly coat the dumplings and prevent sticking. Serve immediately with a generous side of fresh sour cream.

Vinegar Salt & Pepper Topping for Pelmeni: This is an optional but incredibly flavorful and highly recommended way to serve Pelmeni, offering a zesty kick that complements the rich meat filling. For every 2 cups of cooked and drained Pelmeni, mix in 1 tablespoon of white distilled vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Toss gently to coat. This simple seasoning truly enhances the dish!

Nutrition per serving