143 Russia – Pelmeni

143 Russia - Pelmeni


I love dumplings, I just don’t like making them. Dumplings are a very labor intensive project. Having a Pelmeni mold makes the whole process tolerable. The true way of making Pelmeni is to freeze them overnight before cooking them. I cooked mine immediately after assembly. They turned out great but I wonder If they could have been even better if I had froze them.



1 cup Milk

1 Egg

1 T Vegetable Oil

1 T Salt

3 ⅔ cups All purpose flour


3/4 lb Ground chicken

3/4 lb Ground beef

1 Large Onion – finely chopped

2-3 Garlic cloves – finely chopped

2 T Olive Oil

1/2 t Black pepper

2-3 Bay leaves

Salt to taste

2 T fresh dill leaves


Melted butter

Sour cream with vinegar



In a large bowl combine flour with egg. Mix well. Add oil, salt & pour milk. Knead the dough. You might require less or more milk (it depends on the quality of your flour). Form a ball, cover with plastic and leave for 40-45 minutes.


Heat 2 tbsp of olive oil in a skillet. Saute the chopped onion till golden. In a large bowl combine ground chicken, ground beef, the sauteed onion and chopped garlic. Add pepper, salt &dry dill. Mix well and leave for 15-20 minutes.

Roll out your dough to cover the Pelmeni mold, place the filling in the hollows, cover with a second sheet of dough, roll over with your rolling pin several times and Pelmeni will fall out easily. 


In a pan bring water to boil. Add salt , bay leaves and Pelmeni.

Cook until they float on the surface for 5-7 minutes, stirring occasionally.

Drain them using a slotted spoon.

Serve with melted butter or sour cream and vinegar.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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