10 Delicious Russian Pelmeni Recipes

Uncover the cozy, comforting world of Russian pelmeni, a beloved dumpling that’s perfect for those nights when you crave something hearty yet simple to make. Whether you’re a seasoned home cook or just starting out, our roundup of 10 delicious pelmeni recipes promises to bring a taste of Russia to your North American kitchen. Dive in and discover your new favorite comfort food!

Classic Beef and Pork Pelmeni

Hey there! If you’re craving something hearty and comforting, you’ve got to try making Classic Beef and Pork Pelmeni. These little dumplings are a game-changer for cozy nights in.

Ingredients

• 2 cups all-purpose flour, plus a little extra for dusting
• 1/2 cup water, just enough to bring the dough together
• 1 egg, to bind everything nicely
• 1/2 lb ground beef, for that rich flavor
• 1/2 lb ground pork, to keep things juicy
• 1 small onion, finely chopped, because it’s all about the base
• A splash of milk, to soften the filling
• Salt and pepper, to season just right
• A couple of bay leaves, for boiling
• A dollop of sour cream, for serving

Instructions

1. In a large bowl, mix the flour, water, and egg until a dough forms. Knead it for about 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a towel to make it easier to roll.
2. While the dough rests, mix the ground beef, ground pork, chopped onion, milk, salt, and pepper in another bowl. Tip: For extra flavor, sauté the onions before adding them to the meat.
3. Roll the dough out thin on a floured surface, about 1/8 inch thick. Use a glass or round cutter to make circles.
4. Place a small spoonful of the meat mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. Tip: Wet your fingers slightly to help seal the edges better.
5. Bring a large pot of salted water to a boil with the bay leaves. Drop the pelmeni in and cook for about 5 minutes, or until they float to the top.
6. Serve hot with a dollop of sour cream. What makes these pelmeni special is their tender, juicy filling wrapped in a thin, silky dough. Try them with a sprinkle of fresh dill or a dash of hot sauce for an extra kick.

Vegetarian Pelmeni with Mushrooms and Cheese

Ready to dive into a cozy, comforting dish that’s perfect for any night of the week? These vegetarian pelmeni are stuffed with a savory mix of mushrooms and cheese, offering a delicious twist on the classic.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 1/2 cup of water
• 1 tbsp of olive oil
• 1 cup of finely chopped mushrooms
• 1/2 cup of grated cheese (your favorite kind)
• A splash of soy sauce
• A couple of sprigs of fresh dill

Instructions

1. In a large bowl, mix the flour and salt. Gradually add water and olive oil, kneading until the dough is smooth. Let it rest for 30 minutes.
2. While the dough rests, sauté the mushrooms in a pan over medium heat until they’re golden. Add a splash of soy sauce for extra umami.
3. Roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a glass to cut out circles.
4. Place a small amount of the mushroom mixture and a pinch of cheese in the center of each circle. Fold the dough over the filling, pinching the edges to seal.
5. Bring a large pot of salted water to a boil. Drop in the pelmeni and cook until they float to the top, about 3-4 minutes.
6. Garnish with fresh dill before serving. Tip: For extra flavor, serve with a dollop of sour cream or a drizzle of melted butter.

Now you’ve got a plate of pelmeni that’s bursting with the earthy flavors of mushrooms and the creamy richness of cheese. Try serving them with a side of pickled vegetables for a tangy contrast.

Spicy Lamb Pelmeni with Cumin and Coriander

Ready to spice up your dinner routine? These Spicy Lamb Pelmeni with Cumin and Coriander are a game-changer, packing a punch of flavor in every bite. Perfect for when you’re craving something hearty with a kick.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of water
• 1 egg
• 1 tsp of salt
• 1 lb of ground lamb
• 1 tbsp of ground cumin
• 1 tbsp of ground coriander
• 1/2 tsp of chili flakes
• 1 small onion, finely chopped
• a splash of olive oil
• a couple of cloves of garlic, minced
• 1/2 cup of beef broth

Instructions

1. In a large bowl, mix the flour, water, egg, and salt until a dough forms. Knead for about 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a towel for easier rolling.
2. While the dough rests, heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground lamb, cumin, coriander, and chili flakes to the pan. Cook until the lamb is browned, breaking it up as it cooks, about 5 minutes. Stir in the beef broth and simmer for another 2 minutes. Remove from heat and let cool slightly.
4. Roll out the dough on a floured surface to about 1/8 inch thickness. Use a round cutter to cut out circles.
5. Place a small spoonful of the lamb mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pinching the edges to seal. Tip: Wetting the edges slightly helps them stick together better.
6. Bring a large pot of salted water to a boil. Drop the pelmeni in batches, cooking until they float to the top, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Serve the pelmeni hot, perhaps with a dollop of sour cream or a sprinkle of fresh herbs for an extra flavor boost.

Delightfully spicy and aromatic, these pelmeni have a tender dough that contrasts beautifully with the rich, flavorful filling. Try serving them with a side of pickled vegetables to cut through the richness.

Chicken Pelmeni with Herbs and Garlic

Feeling like mixing things up for dinner tonight? You’re in luck because this Chicken Pelmeni with Herbs and Garlic is a game-changer. It’s hearty, flavorful, and just the thing to shake up your meal routine.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of water
• 1 egg
• 1/2 tsp of salt
• 1 lb of ground chicken
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• a handful of fresh herbs (dill and parsley work great), chopped
• a splash of olive oil
• a couple of bay leaves
• salt and pepper, to your liking

Instructions

1. In a large bowl, mix the flour, water, egg, and salt until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover it and let it rest for 30 minutes.
3. While the dough rests, mix the ground chicken, onion, garlic, and herbs in another bowl. Season with salt and pepper.
4. Roll out the dough thinly on a floured surface. Use a glass or a round cutter to cut out circles.
5. Place a small spoonful of the chicken mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. Tip: Wetting the edges slightly can help them stick better.
6. Bring a large pot of salted water to a boil. Add the bay leaves and a splash of olive oil.
7. Drop the pelmeni into the boiling water in batches. Cook for about 5 minutes or until they float to the top. Tip: Don’t overcrowd the pot to ensure even cooking.
8. Remove the pelmeni with a slotted spoon and serve hot.

Great for a cozy night in, these pelmeni are juicy inside with a tender, slightly chewy wrapper. Try serving them with a dollop of sour cream or a drizzle of melted butter for extra richness.

Salmon Pelmeni with Dill and Lemon

Fancy a twist on traditional pelmeni? This salmon version with dill and lemon is a game-changer, perfect for when you’re craving something comforting yet fresh.

Ingredients

• 1 cup all-purpose flour
• A pinch of salt
• 1 egg
• A splash of water
• 1/2 lb salmon fillet, finely chopped
• A handful of fresh dill, chopped
• Zest of 1 lemon
• A couple of tablespoons of butter
• 1/2 cup sour cream

Instructions

1. In a large bowl, mix the flour and salt. Make a well in the center and crack the egg into it.
2. Gradually add water, mixing until a dough forms. Knead for about 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a towel for easier rolling.
3. Roll the dough thin on a floured surface. Use a glass to cut out circles.
4. In another bowl, combine salmon, dill, and lemon zest. Place a small spoonful on each dough circle.
5. Fold the dough over the filling, pressing edges to seal. Tip: Wet your fingers to help seal if needed.
6. Bring a large pot of salted water to a boil. Drop in the pelmeni and cook for about 5 minutes until they float.
7. Melt butter in a pan over medium heat. Toss the cooked pelmeni in the butter for a minute. Tip: Don’t overcrowd the pan to ensure even butter coverage.
8. Serve hot with a dollop of sour cream on top.

Light and lemony, these pelmeni have a delicate salmon filling that pairs wonderfully with the tangy sour cream. Try serving them with a side of crisp cucumber salad for a refreshing contrast.

Sweet Pelmeni with Cherries and Cottage Cheese

Guess what? You’re about to make something that’s a total game-changer for your dessert menu. Sweet pelmeni with cherries and cottage cheese is like little pockets of joy that’ll have everyone asking for seconds.

Ingredients

• 2 cups of all-purpose flour
• A pinch of salt
• 1 egg
• A splash of water
• 1 cup of cottage cheese
• A couple of tablespoons of sugar
• 1 cup of pitted cherries
• A dollop of butter
• A sprinkle of powdered sugar for serving

Instructions

1. In a large bowl, mix the flour and salt. Make a well in the center and crack the egg into it. Add a splash of water and knead until the dough is smooth. Tip: Let the dough rest for 30 minutes to make it easier to roll out.
2. While the dough rests, mix the cottage cheese and sugar in a bowl. Fold in the cherries gently to keep them whole.
3. Roll the dough out thin on a floured surface. Use a glass to cut out circles. Place a teaspoon of the filling in the center of each circle.
4. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal. Tip: Wet your fingers slightly to help seal the edges if they’re not sticking.
5. Bring a large pot of water to a boil. Drop the pelmeni in and cook for about 5 minutes, or until they float to the top. Tip: Don’t overcrowd the pot; cook in batches if necessary.
6. Melt a dollop of butter in a pan over medium heat. Toss the cooked pelmeni in the butter until lightly golden.
7. Serve warm with a sprinkle of powdered sugar.

Perfectly tender pelmeni with a sweet, juicy center. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.

Potato and Onion Pelmeni for Lent

Zesty and comforting, this Potato and Onion Pelmeni is your go-to Lenten dish that doesn’t skimp on flavor. You’ll love how these little dumplings turn a simple filling into something special.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 egg
• A pinch of salt
• 2 large potatoes, peeled and diced
• 1 medium onion, finely chopped
• A splash of vegetable oil
• A couple of tablespoons of butter
• Salt and pepper to season

Instructions

1. In a large bowl, mix the flour, water, egg, and a pinch of salt until a dough forms. Knead for about 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a towel for easier rolling.
2. Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them in a bowl.
3. In a pan, heat a splash of vegetable oil over medium heat. Add the chopped onion and cook until golden, about 5 minutes. Stir this into the mashed potatoes and season with salt and pepper.
4. Roll out the dough on a floured surface to about 1/8-inch thickness. Use a glass or round cutter to cut out circles.
5. Place a small spoonful of the potato-onion mixture in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal. Tip: Wetting the edges slightly helps them stick together better.
6. Bring a large pot of salted water to a boil. Drop in the pelmeni in batches, cooking until they float to the top, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Serve hot with a couple of tablespoons of melted butter drizzled on top.

Rich in flavor and with a satisfyingly soft texture, these pelmeni are perfect with a dollop of sour cream or a side of pickled vegetables for an extra tang.

Borscht-Inspired Pelmeni with Beetroot Filling

Oh, you’re going to love this twist on a classic! Borscht-inspired pelmeni with beetroot filling combines the heartiness of dumplings with the vibrant flavors of borscht. It’s a cozy, colorful dish that’s perfect for when you’re craving something a little different.

Ingredients

• 2 cups all-purpose flour, plus a little extra for dusting
• 1/2 cup water, just enough to bring the dough together
• 1 egg, because every good dough needs one
• A pinch of salt, to wake up the flavors
• 1 medium beetroot, roasted and grated, for that deep, earthy sweetness
• 1/2 cup ricotta cheese, for creaminess
• A small handful of dill, chopped, because it pairs perfectly with beetroot
• 1 tbsp olive oil, for cooking
• A splash of vinegar, to brighten up the filling

Instructions

1. Start by mixing the flour, water, egg, and salt in a bowl until a dough forms. Tip: If it’s too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rest under a towel for 30 minutes.
3. While the dough rests, mix the grated beetroot, ricotta, dill, and vinegar in a bowl. Season lightly with salt.
4. Roll out the dough thinly on a floured surface. Use a glass to cut out circles.
5. Place a teaspoon of the beetroot filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Tip: A little water on the edges helps them stick better.
6. Bring a large pot of salted water to a boil. Cook the pelmeni in batches for about 3-4 minutes until they float to the top.
7. Heat the olive oil in a pan over medium heat. Add the cooked pelmeni and fry for a couple of minutes until slightly crispy. Tip: This step adds a nice texture contrast.

Finally, these pelmeni are a delightful mix of tender dough and creamy, tangy filling. Serve them with a dollop of sour cream and extra dill for a truly borscht-like experience.

Pelmeni with Wild Game Meat and Juniper Berries

Let me tell you about this cozy, hearty dish that’s perfect for those chilly evenings when you’re craving something truly comforting. It’s a twist on the classic pelmeni, packed with the rich flavors of wild game meat and the aromatic touch of juniper berries.

Ingredients

• 2 cups of all-purpose flour, plus a bit extra for dusting
• 1/2 cup of water, just enough to bring the dough together
• 1 egg, because every good dough needs one
• A pinch of salt, to wake up the flavors
• 1 lb of wild game meat (venison or boar works great), ground
• 1 small onion, finely chopped, for that sweet base note
• A couple of juniper berries, crushed, to add a piney kick
• A splash of beef broth, to keep the filling juicy
• 2 tbsp of butter, for frying up those pelmeni to golden perfection
• Sour cream and fresh dill, for serving

Instructions

1. Start by mixing the flour, water, egg, and salt in a bowl until a dough forms. Tip: Let it rest for 30 minutes wrapped in cling film to make it easier to roll out.
2. While the dough rests, mix the ground wild game meat, chopped onion, crushed juniper berries, and a splash of beef broth in another bowl. Season well.
3. Roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a glass to cut out circles.
4. Place a small spoonful of the meat mixture in the center of each circle, fold over, and pinch the edges to seal. Tip: Wetting the edges slightly helps them stick together better.
5. Bring a large pot of salted water to a boil and cook the pelmeni in batches until they float to the top, about 3-4 minutes.
6. Heat the butter in a pan over medium heat and fry the boiled pelmeni until golden brown on both sides. Tip: Don’t overcrowd the pan to ensure they crisp up nicely.

Velvety dough encases the juicy, flavorful filling, with the juniper berries adding a subtle foresty note. Serve these golden beauties with a dollop of sour cream and a sprinkle of fresh dill for a dish that’s as beautiful as it is delicious.

Cheesy Pelmeni with a Twist of Smoked Gouda

Feeling like mixing up your pasta night? This cheesy pelmeni with a twist of smoked gouda is your ticket to a cozy, flavorful meal that’s as fun to make as it is to eat.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of water
• 1 egg
• A pinch of salt
• 1 cup of smoked gouda, grated
• 1/2 cup of ricotta cheese
• A splash of olive oil
• A couple of fresh chives, chopped

Instructions

1. In a large bowl, mix the flour, water, egg, and salt until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Then, let it rest for 30 minutes covered with a towel.
3. Roll out the dough thinly and cut out small circles using a glass or cookie cutter.
4. In a separate bowl, mix the smoked gouda and ricotta cheese. Place a small spoonful of this mixture in the center of each dough circle.
5. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Tip: Use a bit of water on the edges if they’re not sticking.
6. Bring a large pot of salted water to a boil and cook the pelmeni for about 5 minutes or until they float to the top.
7. Drain the pelmeni and toss them with a splash of olive oil to prevent sticking.
8. Garnish with chopped chives before serving. Tip: For an extra flavor kick, serve with a side of sour cream or a drizzle of truffle oil.

Delightfully cheesy with a smoky depth from the gouda, these pelmeni are a comforting dish that’s perfect for sharing. Try serving them on a platter with extra grated gouda and chives for a beautiful, inviting presentation.

Conclusion

Nothing brings warmth to the table like a plate of homemade pelmeni. This roundup of 10 delicious Russian pelmeni recipes offers something for every taste, from classic to creative twists. We invite you to try these comforting dumplings, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!