Looking for an easy pelmeni recipe? These pelmeni are very flavorful, juicy and taste incredible. This version of pelmeni goes viral these days in Russia because you don’t need to spend the entire day in the kitchen, they come together in an hour and taste similar to traditional Russian dumplings.
Serve them with melted herbed butter and fresh ground black pepper. If time allows, try also the traditional Siberian pelmeni.
The Dough for Pelmeni recipe
Start with the dough because it needs to rest for 30 minutes. Simply combine all the ingredients for the dough in a large bowl and knead. The dough will be quite stiff and not sticky! You might need to add more flour if the dough is still sticky after kneading (depends of the type of flour you use). Stiff dough will make rolling out easy and will hold its shape well during cooking. But don’t overknead it, otherwise the dough will become too stiff and tough to shape.
Why is it important to allow the dough to rest for 30 minutes?
Resting allows gluten to relax and makes the final rolling easy as dough becomes stretchy.
Once the dough rested, you can make pelmeni. The process of making these pelmeni is similar to making cinnamon rolls.
- On a well-floured surface, roll out the dough into a very large rectangle or make 2 smaller rectangles, spread the meat filling evenly over the dough.
- Tightly roll the dough up, starting from the wider side to get some kind of a log. Seal the edges.
- Using a sharp knife, cut the dough log into 6 cm/ 2 inch sections.
Pelmeni are ready for cooking!
Best Meat for Pelmeni recipe
Traditional filling of Siberian Pelmeni is a combination of beef and pork or beef and chicken (ratio 1:1). The recipe calls for lean veal/beef but any kind of meat will work. If you are a chicken lover, go ahead and use chicken. I usually grind meat myself together with garlic and onion. I found that grinding helps to combine ingredients better. If you purchase ground meat, add minced garlic and finely chopped onion. Season the meat mixture with salt and pepper. I don’t advise to add any exotic spices, simply because people don’t use them in traditional Russian dishes. The Russian cuisine is mainly about simplicity.
How to Serve These Lazy Pelmeni?
The traditional way to eat pelmeni is to coat them with melted butter and vinegar and add some sour cream. I recommend to serve them undressed with skillet juices. And if your family members or friends want extra flavors, they can always add whatever they wants. Dijon mustard is a common add-in as well.
Can I Freeze them?
Yes, you can freeze them. Once you rolled out the dough, spread the filling and make the log. Seal the edges, cover with plastic and freeze up to 1 month. When you crave pelmeni, transfer from freezer to the fridge and allow to thaw ( usually takes about 10-12 hours). Cut into portions and cook as described in the recipe below.
More delicious dumplings recipes:
Other Russian dishes you might like:
If you make this easy Pelmeni recipe be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
RUSSIAN LAZY PELMENI RECIPE
- Total Time: 1 hour 10 minutes
- Yield: 4
These pelmeni are very flavorful,juicy and taste incredible! This version of pelmeni goes viral these days in Russia because you don’t need to spend the entire day in the kitchen, they come together in an hour and taste similar to traditional Russian dumplings. Serve them with melted herbed butter and fresh ground black pepper.
FOR THE DOUGH
- All-purpose flour- 3 cups
- Medium eggs- 2
- Water- 150 ml
- Salt-½ tsp.
FOR THE FILLING
- Veal/Beef- 1 kg or 2.2 lbs
- Onion ( finely diced)- 1
- Garlic ( minced)- 3
- Black pepper- to taste
- Salt-to taste
FOR COOKING PELMENI
- Carrot ( grated)-2
- Onion (finely diced)-1
- Garlic cloves ( finely chopped)- 2
- Whole black pepper- ¼ tsp.
- Bay leaf- 2
- Salt- as needed
- Vegetable oil- 2 tbsp.
- Water- 300 ml
- Fresh parsley ( chopped)- 2 tbsp.
- In a large bowl mix together all-purpose flour, eggs, water and salt. Knead the dough until you get smooth texture. Cover with plastic and allow to rest for 30 min.
- In the meantime, prepare the filling. In a medium bowl combine all the ingredients for the filling ( ground beef/veal, diced onion, minced garlic, salt and black pepper). Mix well.
- Once the dough rested, transfer it to a well-floured surface, divide into 2 equal pieces, take one piece and cover another piece with plastic.
- Roll out the dough piece into a large very thin rectangle. Spread half of the meat filling over the dough, leaving a ¼ inch ( 0.5 cm) at the far side of the dough.
- Tightly roll the dough up, starting from the wider side, you should get a log. Put seam side down to seal the edges. Seal the edges of both sides of the dough too.
- Using a sharp knife, cut the dough log into 6 cm/ 2 inch sections. Repeat the same with the second piece.
- In a large skillet that will accommodate all the pelmeni ( 25 cm/ 9 inch), heat vegetable oil, and onion and cook until translucent, then add garlic and continue cooking until fragrant.
- Add grated carrot and 1 bay leaf, cook until the carrot is tender, about 1-2 minutes.
- Place pelmeni into the skillet with veggies, pour the water, season with salt and pepper and add another bay leaf. Cover with the lid and cook for 30 minutes on low heat. Check pelmeni from time to time, to make sure there is water in the skillet. You might need to add more if water evaporates fast.
- Garnish with fresh parsley.
- Serve immediately with garlic butter and sour cream.
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Dumplings recipes
- Cuisine: Russian
- Serving Size: 100 gm
- Calories: 204 kcal
- Sugar: 0.7 g
- Sodium: 148 mg
- Fat: 6.34 g
- Carbohydrates: 24.65 g
- Fiber: 0.7 g
- Protein: 10.56 g
- Cholesterol: 85 mg
Keywords: pelmeni, dumplings, dumplings recipe, potstickers
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OTHER BEEF RECIPES
Looks great! I am going to try this with plant-based meat like Lightlife or Beyond brands.
Thank you so much, Anna! I am happy you like it.