Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 large egg
- ½ teaspoon salt
- ¾ cup cold water
- 300g ground beef or pork (or a mixture of both)
- 1 small onion, finely chopped or grated
- Salt and pepper to taste
- Optional: garlic powder, paprika, or other spices for extra flavor
Instructions
- In a large mixing bowl, combine the flour and salt.
- Form a well in the center and add the egg and cold water.
- Mix together and knead until you get a smooth, elastic dough. Cover and let it rest for 30 minutes.
- In a bowl, combine ground meat, onions, salt, pepper, and optional spices.
- Mix well until fully integrated.
- Roll out the rested dough to about 1/16 inch thickness.
- Use a cup or round cutter (~3 inches diameter) to cut out circles.
- Place a small spoonful of filling in the center of each circle.
- Fold in half and pinch the edges tightly to seal. For a traditional look, pinch and crimp the edges.
- Repeat until all dough and filling are used.
- Bring a large pot of salted water to a boil.
- Drop the pelmeni in batches, stirring gently to prevent sticking.
- Cook for about 5-7 minutes or until the pelmeni float to the surface.
- Remove with a slotted spoon and serve hot with sour cream, butter, or your favorite sauce.
Notes
- To store uncooked pelmeni, arrange them on a baking sheet lined with parchment paper and freeze for at least 2 hours. Once frozen, transfer to a zip-top bag and store up to 3 months.
- Cooked pelmeni can be refrigerated in an airtight container for up to 2 days. Reheat by boiling or microwaving until warm.
- For longer storage, freeze freshly cooked pelmeni similarly for quick future meals.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Russian/Ukrainian
- Diet: Allergen-Free
Nutrition
- Serving Size: 6 pelmeni
- Calories: 275 kcal Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
