Russian Bite-Sized Dumplings (Printable)

Tender dough parcels filled with seasoned meat, served hot and topped with creamy sour cream and dill.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper, to taste

# How-To:

01 - Combine flour and salt in a large bowl. Add egg, then gradually mix in cold water. Knead for 8 to 10 minutes until dough is smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - Mix ground pork, ground beef, grated onion, garlic, salt, pepper, and cold water in a medium bowl until sticky and well combined.
03 - Roll dough on a floured surface to about 1/16 inch thick. Use a 2.5-inch round cutter to cut dough into circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold in half, pinching edges tightly. Bring corners together and pinch to seal into classic pelmeni shape.
05 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently to avoid sticking. Cook for 5 to 7 minutes until they float and filling is fully cooked.
06 - Remove pelmeni with a slotted spoon and serve hot topped generously with sour cream and chopped dill.

# Expert Advice:

01 -
  • They're bite-sized comfort food that somehow feels both elegant and homey on the same plate.
  • The whole batch freezes beautifully, so you can make a huge batch and eat them for weeks without the work.
  • That moment when they float to the surface of the water and you know they're done perfectly never gets old.
02 -
  • If your dough is too dry, it will crack when you fold it; if it's too wet, you'll never be able to cut clean circles—you want it to feel like soft clay, slightly tacky but not sticky.
  • The filling needs to be sticky enough that it holds together when you fold it, but if it's too wet, it will leak out during boiling; the cold water helps achieve that perfect texture.
  • Don't overcrowd the pot when boiling—pelmeni need room to move around, and too many at once will cool down the water and make them soggy instead of tender.
03 -
  • Roll your dough thin—thinner than you think you need—because thin dough means the filling shines and the pelmeni cook evenly without becoming chewy.
  • Keep your work surface and your hands floured, but not so much that the dough becomes dry; it's a constant small adjustment, like learning the rhythm of something familiar.
Return