Russian Bite-Sized Dumplings (Printable Version)

Tender dumplings filled with seasoned meat, served hot with rich sour cream and fresh dill topping.

# 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

# Directions:

01 - Combine flour and salt in a large bowl. Add egg and slowly incorporate cold water, kneading for 8 to 10 minutes until smooth and elastic. Cover 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 the mixture is sticky and cohesive.
03 - Roll dough on a floured surface to approximately 1/16 inch thickness. Using a 2.5-inch round cutter, cut out circles.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold over to form a half-moon, pinch edges tightly, then bring corners together to seal.
05 - Bring salted water to a boil in a large pot. Add pelmeni in batches, stirring gently to prevent sticking. Cook 5 to 7 minutes until they float and filling is 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 enough to pop straight into your mouth, yet substantial enough to feel like a real meal.
  • Once you nail the folding technique, you can make a huge batch and freeze them for weeks of easy dinners.
  • That moment when they float to the surface of the boiling water—it's a tiny victory that never gets old.
02 -
  • Pelmeni are tiny and delicate—don't be alarmed if a few break while boiling, especially when you're learning; just fish them out and move on.
  • The filling needs to be sticky, not dry; if it seems crumbly, add another tablespoon of water and mix again.
  • If you're not cooking them right away, freeze them on a baking tray first, then transfer to a bag; this prevents them from sticking together.
03 -
  • A pinch of nutmeg in the filling adds a subtle warmth that deepens the savory notes—it's my secret weapon when I want something a little more special.
  • Serve with melted butter, vinegar, or even a spoonful of broth alongside the sour cream; mixing flavors at the table is part of the tradition and the fun.
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