Russian Chicken Pelmeni Recipe

Prep Time: 3 hours
Cook Time: 10 minutes
Total Time: 3 hours 10 minutes
Author: Natasha of
Servings: 10 -12


  • 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


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).