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Russian Chicken Pelmeni Recipe

This post may contain affiliate links. Read my disclosure policy.

Like Borsch or Pirojki, Pelmeni are a classic Slavic tradition. They are commonly made with beef, but I’m changing things up with a juicy chicken filling. These chicken pelmeni are time consuming, but are fun to make when you get your whole crew involved.

The little fingers in your family will love making shapes out of the dough. Try cooking their creative little shapes, butter them up and enjoy with sour cream; they’ll love it! We had Christmas trees and all kinds of critter shapes in the pot. Recruit some muscle to roll out your dough (the Mr. filled this role very well) 😉

Ground chicken thighs the juiciest of all chicken cuts) works best for this recipe. I realize it’s hard to find pre-ground chicken thighs in the supermarket, so if you don’t have a meat grinder to do it yourself, by all means buy ground chicken breast.


Ingredients for the Chicken Pelmeni:

For the dough:

2/3 cup buttermilk
1 Tbsp sour cream
2 cups warm water
2 large eggs
1/2 Tbsp salt
7 cups + about 6 Tbsp unbleached all-purpose flour, plus more to dust

For the Chicken Filling:

(p.s. click here for a Pork & Turkey Filling)
1 3/4 lb ground chicken thigh (leave the fat on if grinding it yourself)
3/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp Cooking Oil, or mild olive oil
1 medium onion, finely chopped
3 garlic cloves, pressed
2 Tbsp chopped fresh parsley

Ingredients/ Ideas for Toppings:

Butter, melted
Sour cream, vinegar, ketchup
Fresh dill

chicken-pelmeni

How to Make Basic Vareniky or Pelmeni Dough:

1. Using the whisk attachment on medium speed, beat together: 2/3 cup buttermilk, 2 cups water, 2 eggs,  1 Tbsp  of sour cream, and 1/2 Tbsp salt until well blended.

chicken-pelmeni-1

2. Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended.

chicken-pelmeni-2

3. Add 3 more cups of flour one cup at a time, allowing the dough to become well blended with each cup.

chicken-pelmeni-3

4. Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to the bowl, continue to mix 5 min. (Total mixing time is about 20-25 minutes from the time you first start adding flour). Your dough should be soft and elastic. Cover your dough with plastic wrap or a tea towel to keep it from drying out until ready to use.

chicken-pelmeni-4

How to Make Chicken Pelmeni Filling:

1. Heat 2 Tbsp oil in a medium skillet over med/high heat. Add chopped onion and saute until golden and soft (4-5 min) Add garlic and saute another minute then remove from heat.

chicken-pelmeni-5

2. Mix together: ground chicken 3/4 tsp salt, 1/4 tsp black pepper, 2 Tbsp chopped fresh parsley, and sauteed onion and garlic.

chicken-pelmeni-6

A handy tip: The KitchenAid mixer is very useful for mixing ground meat so your fingers don’t turn into popsicles if your meat is cold.

If using a pelmeni mold:

A pelmeni mold will make your life a little easier. It looks like this and you can pelmeni mold on Amazon.

chicken-pelmeni-7

1. Cut off about tennis-ball-size chunks of dough, place over a smooth, lightly floured surface and roll out into a circle that is wider than your mold.

chicken-pelmeni-8

2. Generously flour your mold and place rolled dough over the mold. Fill each pocket of the mold with 1/2 tsp of your filling.

chicken-pelmeni-9

3. (Make your husband) Roll out another chunk of dough and place over the mold. Use a rolling pin to role over the top of the second layer of dough on your mold; working from the center – outwards until the pelmeni are well-defined.

chicken-pelmeni-11

4. Turn the pelmeni maker over and push the pelmeni out with your finger by pushing in the center of each one, or knock the mold against the cutting board to loosen them (if you get so lucky) onto a well-floured cutting board. Kids love popping them out too! If you find any rebel pelmeni with open edges, pinch them to seal or the meat may float out while cooking. Mine turned out nice and plump, but don’t overfill them or they may be hard to pop out of the mold.

chicken-pelmeni-10

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. Fold the dough in half over the meat and pinch the edges tightly to seal the dough.
4. You should have a half-moon shape. Pinch the two corners together to form your classic ravioli/diaper shape.

Freezing Pelmeni for lazy days:

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, transfer to large ziploc bags and freeze them for lazier days.

To Cook Chicken 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 fresh or FROZEN (do not defrost) 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 parsley or dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

chicken-pelmeni-12
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Russian Chicken Pelmeni Recipe

4.86 from 7 votes
Prep Time: 3 hours
Cook Time: 10 minutes
Total Time: 3 hours 10 minutes
Author: Natasha of NatashasKitchen.com
Servings: 10 -12

Ingredients

  • For the dough:
  • 2/3 cup buttermilk
  • 1 Tbsp sour cream
  • 2 cups warm water
  • 2 large eggs
  • 1/2 Tbsp salt
  • 7 cups + about 6 Tbsp unbleached all-purpose flour plus more to dust

For the Chicken Filling:

  • 1 3/4 lb ground chicken thigh leave the fat on if grinding it yourself
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp Cooking Oil or mild olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves pressed
  • 2 Tbsp chopped fresh parsley

Toppings and condiments

  • Butter melted
  • Sour cream vinegar, ketchup

Instructions

Making the Dough:

  1. Using the whisk attachment on medium speed, beat together: 2/3 cup buttermilk, 1 Tbsp of sour cream, 2 cups warm water, 2 eggs and 1/2 Tbsp salt until well blended.
  2. Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended.
  3. Add 3 more cups of flour one cup at a time, allowing 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 the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to the bowl, continue to mix 5 min. (Total mixing time is about 20-25 minutes from the time you first start adding flour). Your dough should be soft and elastic. Cover your dough with plastic wrap or a tea towel until ready to use.

The Chicken Filling

  1. Heat 1 Tbsp oil in a medium skillet over med/high heat. Add chopped onion and saute until golden and soft (4-5 min) Add garlic and saute another minute then remove from heat.
  2. Mix together: ground chicken, sauteed onion and garlic, 3/4 tsp salt, 1/4 tsp black pepper and 2 Tbsp chopped parsley. A handy tip: The KitchenAid is very useful for mixing ground meat so your fingers don't turn into popsicles if your meat is cold.

Using a Pelmeni Mold:

  1. Cut off about tennis-ball-size chunks of dough, place over a smooth, lightly floured surface and roll out into a circle that is wider than your mold. .
  2. Lightly flour your mold and place rolled dough over the mold. Fill each pocket of the mold with 1/2 tsp of your filling.
  3. (Make your husband) Roll out another chunk of dough and place over the mold. Use a rolling pin to role over the top of the second layer of dough on your mold; working from the center - outwards until the pelmeni are well-defined.
  4. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board. If you find any rebel pelmeni with open edges, pinch them to seal or the meat may float out while cooking.

Shaping 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. Fold the dough in half over the meat and pinch the edges tightly to seal the dough.
  4. You should have a half-moon shape. Pinch the two corners together to form your classic ravioli shape.
  5. Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and cook (see instructions below) or place in the freezer.

Freezing Pelmeni:

  1. Once they are fully frozen, transfer to large ziploc bags and freeze them for lazier days.

Cooking 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 fresh or FROZEN (do not defrost) 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).

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Olga
    July 29, 2018

    Hi Natasha, after I roll out my dough it keeps shrinking. Does yours do that too? Reply

    • Natasha
      July 30, 2018

      Hi Olga, some shrinking back is pretty normal with pelmeni dough. I have found that adding too much flour can make it worse. Reply

      • Rose Marie M Vronick
        August 1, 2018

        IF you leave the dough rest about 20 min before you role it out. It will be more pliable and role much easier Reply

  • Anastasia
    November 30, 2017

    Natasha, would you mind informing me about how many calories there is in the pilmeny? Reply

    • Natasha's Kitchen
      November 30, 2017

      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Anastasia! Reply

  • Ina
    November 28, 2016

    Hi Natasha, would it be okay to half this recipe? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi Ina, yes that would be fine 🙂 Reply

  • Julie
    June 29, 2016

    Hi Natasha, you think I can use a dough roller for this? Like a pasta dough roller? Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Hi Julie, I’ve never tried it that way but I’m concerned that the dough might be too soft and might get stuck in a dough roller. I haven’t tried it though to say for sure. If you test it out, let me know how it goes. It sounds nice if it works! 🙂 Reply

  • Tatiana
    June 13, 2016

    Natasha, can I use bread-maker for dough? (Instead of kitchen aid). Thank you! Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Hi Tatiana, I haven’t tried it that way but I think it could work, although my bread machine has a warm setting for rising the dough and if yours does too, you might take the dough out before that happens. This dough does not need to proof/rise. Reply

  • Kathleen
    June 4, 2016

    Once again, you’re a lifesaver! My Russian partner’s birthday is on Monday and he’s been pining for this. (Honestly we both have.) Our Russian store stopped selling the good stuff. Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      I’m so happy to hear that! Thank you for sharing 😁. Reply

  • Vitaliya
    May 27, 2016

    Natasha can I omit the buttermilk? Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      The dough turns out softer and tastier with the buttermilk. I haven’t tried buttermilk substitutes, but there are quite a few quick methods of making your own buttermilk, such as this oneReply

  • Rita
    May 9, 2016

    I’m out of buttermilk and was wondering if i can just acidify my milk with vinegar… Would that work? I don’t want to spoil the dough… Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Hi Rita, to be honest, I haven’t tried substituting that way so I can’t say for sure. I think it would work but without trying it myself, I’m not 100% sure. Reply

  • Alla
    January 9, 2016

    Approximately how many pelemeni do you get from your recipe? Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Oh my goodness I can’t believe I didn’t count them. It’s hard to guess but I’d say it’s well over 100. Reply

  • Ali
    March 20, 2015

    Hey I was wondering if you could do this dough in the bread machine?? What do you think? Thank you for the recipe by the way! Reply

    • Natasha
      natashaskitchen
      March 20, 2015

      I haven’t tried making it in the bread machine so I can’t really advise for or against it. My bread machine has a warm setting for rising the dough and if yours does too, you might take the dough out before that happens. Reply

  • irina
    February 20, 2015

    I’m confused on how much salt you add to the dough. The ingredient list says 1/2 tsp but directions say 1 1/2tsp.
    help! Reply

    • Natasha
      natashaskitchen
      February 20, 2015

      Oh sorry for the confusion. 1/2 Tbsp is actually equal to 1 1/2 tsp. I changed the instructions to read 1/2 Tbsp to clarify. Reply

  • Lidia
    October 31, 2014

    Hello Svetlana,
    Can you please give me the recipe for the Oreshki dough? God bless you, thanks:) Reply

  • Ksenia
    October 6, 2014

    This looks and sounds sooo good! And I really miss delicious pelmeni., unfortunately I do not have big enough kitchen to make them myself, otherwise flour makes it a big mess. Does anyone know where can I get truly organic pelmeni? I stand for organic grass fed and cruelty meet only and this makes shopping at Russian stores very limited, cause seems like there is no such thing as “organic” available..
    Thank you! Reply

    • Natasha
      natashaskitchen
      October 6, 2014

      I don’t know any other way than making it with organic ingredients. Maybe someone else knows? Reply

      • Ksenia
        October 7, 2014

        Spasibo 🙂 I know that the best way is to make yourself, but not always working :)) would appreciate any leads Reply

  • Tanya
    August 18, 2014

    Can I refregirate dough until I’m ready to use in couple hours or so? Or just leave it out covered? What would you suggest Reply

    • Natasha
      natashaskitchen
      August 18, 2014

      It should be ok for a couple hours at room temperature covered with plastic wrap, but I’d refrigerate if leaving it out longer than that. It’s going to be the softest and most pliable (& easy to roll out) without refrigeration though. Reply

  • Natasha
    natashaskitchen
    August 6, 2014

    Thank you so much for sharing! 🙂 Reply

  • Svetlana
    August 6, 2014

    Здравствуйте! Не знаю можно ли писать здесь по Русски, я по английски не могу писать, понимаю только кода читаю, и то не все, извините меня, Я вот что хотела сказать, у меня також есть пельменница на 91 пельмень и вареничница на 38 вареники и (орешница на 40 орешков в духовку) все формы металические очень хорошие я заказывали их на ” Ebay” вот точное названия как н EBay написано чтобы правильно искать “. Russian Oreshki Орешница 40 FOR OVEN, Pelmeni 91, NEW Vareniki Варенница 38 US” за все три формы $120.00 + пересылка $15.00 отсылают они почтой только в 48 штатов,
    Так как я живу на Аляске мне пришлось заказывать на Нюйорк к своему дяде а он мне уже на Аляску немного накладно но по другому невозможно так как они посылают только в 48 штатов
    Но я не жалею что заказала эти формы они очень качественно сделаны советую всем заказывать это облегчает работу на кухне, очень удобно Reply

  • meli
    July 27, 2014

    Natasha, these look divine! My only question: the dough really looks like a raised dough, but I don’t see any yeast in the ingredients. Is it really a no-yeast recipe??

    Thanks so much!
    meli Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      It only looks that way, but it isn’t a yeast dough and it doesn’t rise. 🙂 Good question! Reply

  • Inna
    May 21, 2014

    Hi. I was wondering how long should the dough rise before using it? I must have missed that part. Reply

    • Natasha
      natashaskitchen
      May 21, 2014

      You can start using it right away but make sure to keep the dough covered while not in use so it doesn’t dry out. Reply

  • Marina salfet
    March 20, 2014

    Though they are time consuming this recipe was really delicious I loved it and can’t wait for my husband to try it. Thanks Natasha for the recipe Reply

    • Natasha
      natashaskitchen
      March 21, 2014

      They are a nice treat once in a while 🙂 It definitely helps if you have several pairs of hands helping out. I hope your husband loves them! 🙂 Reply

  • judy curtis
    January 31, 2014

    recipes look great, plan to try several of them, Keep them coming Reply

    • Natasha
      natashaskitchen
      January 31, 2014

      I hope you love everything you try! 🙂 Reply

  • r
    January 18, 2014

    are there further secrets for making them healthy yet even more tasty?

    i’m trying making them for the first time soon after having bad results making the Jewish kreplah Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      Hmmm,… not that I can think of besides buying organic flour. Reply

  • David
    December 11, 2013

    Great recipe! We found that as written, it made about 260 pelmeni–which lasted and lasted in the freezer, perfect for quick lunches/dinnners as well. I do think the picture should show the mold *covered* with flour before the dough is applied–after the first “punching out” experience, we saturated the mold with flour each time (up to 1/4 cup) and then you didn’t even need to TOUCH the pelmeni–just flip them onto a cookie sheet and gravity pulls them out. Much easier! Then use the leftover flour for your next bread–no waste 🙂 Thanks for a delicious recipe! Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      That’s so true! Flouring it up makes it way easier! I’ll put that in bold face on the recipe and try to remember to insert that new picture next time I make these 😉 Thanks for your great feedback 🙂 Reply

  • Oksana
    July 16, 2013

    Hello Natasha, I made this recipe before for vareniki and the finished product came out hard?! I am not sure what I did wrong? My grandma makes her vareniki/pelmeni dough with milk instead and hers are really soft. I want to give this recipe another shot but this time for pelmeni. What can you advise me to do to get soft dough? Thanks! Reply

    • Natasha
      natashaskitchen
      July 16, 2013

      How long do you let the dough knead after adding all the flower? I also would recommend to roll the dough out little thinner. Reply

  • Lux
    June 26, 2013

    I made this the other day, and although I made it with ground beef (One of the woes of being a teenager is grocery runs are dependent on others) and added green onions it came out great. My younger sister who ever eats with out a battle to put the winter war to shame, ate them with glee, and enjoyed helping. You have such a great site, thank you. Reply

    • Natasha
      natashaskitchen
      June 26, 2013

      I remember those days of being a teenager! I’m so impressed that you made these with your sister. And, I’m so happy you both enjoyed the pelmeni 🙂 Reply

  • Angela
    June 19, 2013

    Natasha I love your recipes and website soo much!! This is my go-to website when I want to try something new or am just in the mood for something yummy 🙂 You’re amazing ,keep up the good work!! :)) Reply

    • Natasha
      natashaskitchen
      June 19, 2013

      Aww thank you so much Angela 🙂 You are the amazing one! Reply

  • reina
    June 3, 2013

    I made these w/ my mom & we both loved the recipe. I think its because it was fried onion rather than raw that goes in the recipe, so u don’t have that raw onion after taste. My husband who only eats pelmeni if we are going to the airport, cause we need to eat something but don’t want to clean afterwards, actually requested these on numerous occasions since I first made them.also, we added some water into the meat mixture, mom says it makes them softer & juicier.they were the best, everyone should try these! Reply

    • Natasha
      natashaskitchen
      June 3, 2013

      Thanks for reporting back. I’m so glad you all enjoyed the recipe. I like the idea of adding a little water to the meat mixture. 🙂 Reply

  • Vera
    April 27, 2013

    I just made these. I added more salt to filling and some mayo and milk because it was a little dry. Thank you for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      April 28, 2013

      I’ll be trying your variations next time!! 🙂 Reply

  • Oksana
    April 24, 2013

    Do I have to use the dough the same day it’s made? Or can I leave it overnight (in the fridge or on the counter) and work with it the next day? Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      It’s best when it’s fresh and room temperature because it’s easier to roll out and work with. It’s softer fresh. My mom would refrigerate extra dough for palanichki (pieces of dough boiled in water and buttered, maybe sprinkled with bacon!) Reply

  • oksana
    April 13, 2013

    just made these..mmmm the most bomb pelemeni I ever tried!!!! Reply

    • Natasha
      natashaskitchen
      April 13, 2013

      Woohoo! That’s awesome! Thanks for letting me know you enjoyed the recipe! 🙂 Reply

  • April 13, 2013

    omg, this sounds great, that dough is amazing! Reply

    • Natasha
      natashaskitchen
      April 13, 2013

      Thank you 😉 Reply

  • Lilia
    April 13, 2013

    Natasha, i don’t keep butter milk in home, can i sub it with something else? Reply

    • Lilia
      April 13, 2013

      i ended up using vitamin D milk instead of butter milk, i also had no ground chicken so i ended up using ground pork and it ended up excellent, the only thing is that if using pork it needs 3 minutes longer on cooking. Reply

      • Natasha
        natashaskitchen
        April 13, 2013

        Great workaround Lilia, I’m glad you like them :). Reply

    • Natasha
      natashaskitchen
      April 13, 2013

      You can make your own buttermilk by adding 1 Tbsp of white vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 mins. It should look curdled. Stir and you have homemade buttermilk! Let me know how it works out :). Reply

  • April 13, 2013

    Can’t wait to try this recipe. I bought some ground turkey thighs as it’s nearly impossible to find ground chicken in London. Have you ever tried to make this dough in a food processor? Reply

    • Natasha
      natashaskitchen
      April 13, 2013

      I haven’t made one in a food processor before (don’t have one big enough). Reply

  • Sarah Z.
    April 13, 2013

    Natasha, do you have a recipe for marinovanaya kapusta with I think they make it with beets and carrots? they cut the cabbage in big chunks and the beets give it a pink color. I have tried it once and it was so delicious but my friends mom doesn’t like sharing recipes. Thanks for all your recipes and your work. Reply

    • Natasha
      natashaskitchen
      April 13, 2013

      I don’t have one…yet :), but will add it to my list of recipes to post. Reply

      • Vika
        January 22, 2014

        I actually have the recipe for the kapusta your asking for only i don’t add carrots
        2 cabbages,3 medium beets,3 garlic cloves
        Then for the marinate you need 2 cups water,1 1/,4 cup oil,1cup of vinegar,1cup of
        sugar, 2 tbl spoons salt
        Cut the cabbage really thin shred like,grate bees and press garlic, put that all in a big deep bowl. Do the marinate next boil all ingrediaits together. Wait for it to cool then pour over the cabbage n beets. Put a big plate over there and have something heavy pressing it down i use a big juice jug let that stand 7-10 hours. I usually do overnight then its ready i transfer it into a glass jar big enough. That’s it !! Reply

        • Natasha
          natashaskitchen
          January 22, 2014

          Thanks for sharing!! 🙂 Reply

  • Luba
    April 12, 2013

    Hi Natasha,

    Thank you for this great recipe. Is your pelmeni maker plastic or metal? I would like to order one for myself, but only if its metal. Thank you. Reply

    • Natasha
      natashaskitchen
      April 13, 2013

      Pelmeni maker is metal :), you won’t be disappointed. Reply

  • April 12, 2013

    My husband calls these “Russian dumplings” and he loves them! I never have time to make these but I should!!! Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      That is basically what they are, meat filled dumplings. Reply

  • Galina
    April 12, 2013

    I love home made pelemeni and to make my life a little easier I purchased a pelmeni mold that makes 91 pelemeni at a time!!! Will definitely try making them w chicken next time!! Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      Woah!! 91? Sounds dreamy!!! Where did you get it? Reply

      • Galina
        April 12, 2013

        I ordered it from a Russian store in Portland OR. nakkitchen.com Reply

        • lidiya
          February 6, 2015

          Did you just send them a check and what you wanted to the address?? I”m not really sure how to order it and I’ve been wanting to for a while now.. It’s just I’m kind of skeptical of sending off a check to some random address without having at least a number to call. Reply

  • April 12, 2013

    With that honeycomb these do look really fun to make! I had dessert pelmenyi (or something similar) in Kiev with actual bits of honeycomb on top, little did I know it was a “food joke” perhaps and a play on this pelmenyi mold! Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      Dessert pelmeni are usually called vareniki. Cherry Vareniki are very popular. Do you remember what kind of fruit was in the ones you had in Kiev? Reply

  • Megan
    April 12, 2013

    Hi Natasha,
    Those look so yummy! I was wondering what, if any, is the difference between pierogi and pelmeni? Every Easter my family makes cheese and potato pierogi and it takes forever! Fun, yes. But time consuming, YES! That pelmeni mold is awesome, but would using that to make our traditional half moon shaped pierogi make them pelmeni?!? Ha ha Just trying to learn about my Russian heritage 🙂

    Thanks!
    Megan Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      We called the pierogi vareniki and yes they are amazing with cheese and potatoes and sour cream on the side. I think it’s a difference in the filling and size. Pelmeni are usually small and filled with meat. Vareniki usually have potatoes or fruit in them. Reply

  • anna
    April 12, 2013

    looks great, i got tired even reading this. I remember doing these by hand without a mold with my mom as a child- never again. I am lucky to live near brooklyn and we can get a huge 5lb bag of pelmeni for cheap. Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      Nice!! We have a couple gals in our church that sell these too for when I’m slacking or just don’t have time! But I do get in the mood to make these sometimes 😉 Reply

  • April 12, 2013

    I usually flour the mold a lot and they all fall out pretty easy this way. Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      Great tip! I will definitely try that next time. Thank you Natalya Reply

  • Yum!!! I love it with chicken 😉 Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      That makes two of us Inessa:). Reply

  • D
    April 12, 2013

    There is nothing like homemade pelmeni! They are totally worth every second you put into making them! Reply

    • Natasha
      natashaskitchen
      April 12, 2013

      I love the fact that I can freeze them for later :). Reply

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