Pelmeni — Russian meat dumplings boiled and served with butter and sour cream

Beloved Russian comfort food made in large batches and often frozen for later. These small, savory dumplings filled with a seasoned beef-pork mixture are boiled until tender, then tossed in butter — simple, hearty, and perfect for cold winters.

Instructions

1. Make the dough: Whisk 3 cups flour and 1 tsp salt. Make a well, add egg and 1 cup water. Mix to form a firm dough. Knead 5-10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: Combine ground meat, grated onion, garlic, ¼ cup cold water, salt, and pepper. Mix well.
3. Shape the pelmeni: Roll dough thinly and cut 2-inch rounds. Place 1 tsp filling on each round. Fold in half, pinch edges to seal, then bring the two corners together and pinch to form the classic round shape.
4. Boil in batches: Drop pelmeni into a large pot of salted boiling water. Stir gently. When they float, cook 3-5 more minutes. Remove with a slotted spoon.
5. Serve: Toss with butter and serve with sour cream and fresh dill.

Tips

• Freeze uncooked pelmeni on a floured tray, then transfer to bags for up to 3 months
• A pelmeni mold speeds up assembly dramatically for large batches
• A splash of vinegar at the table is a classic accompaniment