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  • Author: chefjar
  • 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.



  • All-purpose flour- 3 cups
  • Medium eggs- 2
  • Water- 150 ml
  • Salt-1/2 tsp.


  • Veal/Beef- 1 kg or 2.2 lbs
  • Onion ( finely diced)- 1
  • Garlic ( minced)- 3
  • Black pepper- to taste
  • Salt-to taste


  • Carrot ( grated)-2
  • Onion (finely diced)-1
  • Garlic cloves ( finely chopped)- 2
  • Whole black pepper- 1/4 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 1/4 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