Russian Pelmeni Recipe + New Dough!

This recipe is for Russian Pelmeni along with a NEW dough recipe! This dough is softer, tastier and has more exact measurements. I strongly recommend a KitchenAid Mixer for the job. It’s the workhorse of the kitchen. A pelmeni mold also speeds up the process.

They can be purchased on Amazon. Pelmeni are a royal pain in the bottom to make. They are however, cheap and tasty – and you’ll recall your childhood (detstvo vspomnish). You will have enough for about 6 dinners with this recipe, so if you are up for suffering through the process once, you will have a nice stash of these in the freezer.

Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.

Ingredients for Russian Pelmeni Dough:

2/3 cups buttermilk
1 Tbsp sour cream
2 large eggs
2 cups warm water
1 1/2 tsp salt
7 cups plus 6 Tbsp unbleached all-purpose flour

Ingredients for Pelmeni Filling:

1 lb ground turkey
1 lb ground pork
1 medium onion, finely diced
1 Tbsp olive oil
3 garlic cloves, pressed
1/2 tsp ground pepper
3/4 tsp salt
1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:

Butter, melted
Sour cream, vinegar, ketchup

How to Make Basic Vareniky or Pelmeni Dough:

1. Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 Tbsp  of sour cream  2 cups warm water, 2 eggs and 1  1/2 tsp salt until well blended (please excuse the fact that this picture has the paddle attachment – I hauled my mixer to my sister’s house to make these and forgot the whisk!).

2. Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.

3. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup). Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).

4. Place the dough on a lightly floured surface.

How to Make Pelmeni Filling:

1. Heat 1 Tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.

2. Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
The KitchenAid is very useful for mixing meat as well, so your hands don’t freeze even if your meat is cold.

 

If using a pelmeni mold:

1. Cut off about tennis-ball-size chunks of dough and roll out into a circle.

2. Place over mold. Place 1/2 tsp meat into each pocket space on the mold.

3. Roll out another chunk of dough and place over the mold.

4. Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.

5. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.

6. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.

7. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

If making pelmeni by hand:

1. Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.

2. Place 1 tsp pelmeni filling in the center,

3. lose the edges and pinch together.

4. Pinch the corners to gether to form, well… a diaper shape.

5. Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.

6. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

To Cook Pelmeni:

Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

Russian Pelmeni Recipe + New Dough Recipe!

4.9 from 29 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $8-$10
Serving: 180+ pelmeni

Ingredients

Ingredients for Pelmeni Dough:

  • ⅔ cups buttermilk
  • 1 Tbsp sour cream
  • 2 large eggs
  • 2 cups warm water
  • 1½ tsp salt
  • 7 cups plus 6 Tbsp unbleached all-purpose flour

Ingredients for Pelmeni Filling:

  • 1 lb ground turkey
  • 1 lb ground pork
  • 1 medium onion, finely diced
  • 1 Tbsp olive oil
  • 3 garlic cloves, pressed
  • ½ tsp ground pepper
  • ¾ tsp salt
  • 1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:

  • Melted butter, sour cream, vinegar, ketchup

Instructions

How to Make Basic Vareniky or Pelmeni Dough:

  1. Using the whisk attachment on medium speed, mix together: ⅔ cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1½ tsp salt until well blended
  2. Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
  3. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
  4. Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
  5. Place the dough on a lightly floured surface.

How to Make Pelmeni Filling:

  1. Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
  2. Mix together pork, turkey, onion & garlic mix, ¾ tsp salt, ½ tsp ground pepper and 1 tsp hot sauce (optional).

If using a pelmeni mold:

  1. Cut off about tennis-ball-size chunks of dough and roll out into a circle.
  2. Place over mold. Place ½ tsp meat into each pocket space on the mold.
  3. Roll out another chunk of dough and place over the mold.
  4. Use a rolling pin, roll the top, working from the center - outwards until the pelmeni are well-defined.
  5. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
  6. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
  7. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

If making pelmeni by hand:

  1. Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.
  2. Place 1 tsp pelmeni filling in the center,
  3. Close the edges and pinch together.
  4. Pinch the corners together to form, well... a diaper shape.
  5. Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
  6. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

To Cook Pelmeni:

  1. Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

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Read comments/reviewsAdd comment/review

  • brooke kobe
    September 19, 2017

    how many servings dose it make Reply

    • Natasha's Kitchen
      September 19, 2017

      This recipe makes 180+ pelmeni. Reply

  • Katerina
    June 28, 2017

    Any suggestions what I could serve with pelmeni in order to make it a more balanced meal? I’m struggling to come up with something that will pare well. Reply

    • Natasha
      natashaskitchen
      June 28, 2017

      Hi Katerina, I would pick a fresh salad – maybe something like our Cucumber Tomato Salad – you can explore all of our salads here. These cucumbers would also be really good! Reply

  • May 3, 2017

    I am pregnant and CRAVING this right now. Seriously I would kidnap a russian grandma just to have her make me these as there is no place around here that sells anything russian. Natasha think I can pay and you ship them out? lol Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      LOL pregnant women do some interesting things! ha ha!! That gave me a good laugh. Congratulations on your pregnancy!! 🙂 Reply

  • Inna Kaushansky
    April 1, 2017

    I froze meat pelmeni and cooked them 2 months later. Dough tasted good but meat was too dry. Can you please give me advice on how to improve filling taste. Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Inna, usually the meat would be dry if it had a low fat content (say if you used only ground turkey) or if it was overmixed/overworked when it was made. Try a meat with a higher fat content. I hope that helps! Reply

  • Maryna Hopkins
    March 23, 2017

    Wow! These pelemeni tasted amazing! Will definitely be a keeper in the house. Thank you for the amazing recipe. I can’t stop eating them! Reply

    • Natasha's Kitchen
      March 23, 2017

      You’re welcome Maryna! I’m glad you love the recipe! 😀 Reply

  • Lina
    February 24, 2017

    Hi Natasha! Love your website:) Question- can I use whole wheat flour for this recipe? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Lina, I think the dough would be really tough to chew with whole wheat. I think it would be difficult to reach the same soft consistency with whole wheat. Reply

  • Katerina
    January 31, 2017

    Hello, How long can the dough last in the fridge? I had some leftover pelmeni dough 2 days ago, and I wonder if I can use it to make some vareniki today?

    The recipe is great btw! Reply

    • Natasha
      natashaskitchen
      January 31, 2017

      It really is best to use the dough fresh for this recipe because the consistency of the dough changes after refrigeration. You might possibly be able to use it, but you will have to knead it for a little bit and maybe add some flour to keep it from being sticky, but even then, the door would probably be more dense than when using fresh. Reply

      • Katerina
        June 28, 2017

        Thank you, I’ll have to try that salad. Reply

  • Inna
    January 29, 2017

    I want to make vareniki with farmer cheese. Do you know if I can freeze Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      Hi Inna, they should be ok to freeze. I would do the same process as my potato ones. Line them up (uncoooked) on a floured cutting board or baking sheet and freeze them on the sheet. Once they are frozen, transfer them to a plastic ziploc bag or freezer safe container, then when ready to cook, boil water and add them to the pot frozen. Enjoy!! Reply

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