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How to make Siberian pelmeni dumplings from scratch

Learn to make Siberian pelmeni from scratch! This easy-to-follow recipe will guide you through dough making, secrets of juicy making minced meat and onion filling, and shaping the dumplings like a pro.
Prep Time30 minutes
Cook Time10 minutes
Resting TIme3 hours
Course: Appetizer, Dumplings, Lunch, Main Course
Cuisine: Russian
Keyword: dumplings with meat, how to make dumplings, pelmeni dough, pelmeni ingredients, pelmeni recipe, recipe for pelmeni, traditional dumplings recipe
Servings: 10

Ingredients

For the Dough:

  • 4 cups flour sieved, all-purpose
  • 1 egg
  • 1 tbsp. sunflower oil or corn oil
  • 1 ⅓ cups warm milk, or water
  • ½ tbsp. salt, or to taste

For the Filling:

  • 6 lb. minced meat pork, beef or chicken
  • 2 lb. yellow onions
  • salt and pepper, to taste

Instructions

Step 1: Prepare the Pelmeni Filling (Allow to Rest for 3 Hours)

  • Mince the onions in a food processor until they are paste-like.
  • In a large bowl, combine minced meat, onion paste, salt and pepper
  • Mix well till onions are fully incorporated into the meat, cover, and let it rest in the fridge for at least 3 hours.

Step 2: Make the Dough (While Filling Rests)

  • In a large bowl, mix flour and salt.
  • Add egg and oil, and mix. Gradually pour in milk, mixing with a fork or hands until a rough dough forms.
  • Knead for 8–10 minutes until the dough is smooth and elastic. If sticky, dust with more flour; if too dry, add a teaspoon of warm water at a time.
  • Wrap the dough in plastic wrap and let it rest for at least 30 minutes, preferably 1 hour. If you won't be using the dough within 2 hours, store it in the fridge.
    (!) Important: always ensure the dough is tightly wrapped to prevent it from drying out.

Step 3: Roll, Fill the Dough and Shape Pelmeni

  • Divide the rested dough into 4 equal pieces, take one of the pieces at a time. Roll each piece into a thin sheet (about 1 mm or less 1/16 inch thick). We use a pasta machine set to setting 6 for rolling.
    (!) Remember to always keep the dough you are not working on wrapped.
  • Cut into 2 inch rounds using a round cutter.
  • Place a spoonful of filling in the center of each dough piece.
  • To shape: fold the dough over the filling and start pinching till the filling is completely sealed. Pinch corners of the half-moon shaped dumpling together. The shape of the finished dumpling should be very similar to Italian tortellini

**Making Ahead**

    To Freeze Uncooked Pelmeni:

    • Arrange pelmeni in a single layer on a baking sheet or a flat cutting board.
    • Freeze for 1–2 hours, or until solid.
    • Transfer frozen pelmeni to a freezer-safe bag or container and store for up to 3 months.

    To Cook Frozen Pelmeni (No Thawing Needed!):

    • Bring salted water to a boil.
    • Add frozen pelmeni, and cook until they float to the surface. Let them simmer for another 6-7 minutes before removing them with a slotted spoon.
    • Serve immediately. Read FAQ sections for serving suggestions.