How to Make Meat-Filled Pelmeni

Ingredients for Pelmeni

Here are the main ingredients you’ll need to make these delicious, meat-filled pelmeni:

• Eggs, Water, Flour: for making the easy pelmeni dough.
• Ground Pork or Ground Beef: for making the pork filling. You can also make a 50/50 mix of ground pork and ground beef. You can even use ground lamb, ground veal or ground chicken.
• Onion: the onion needs to grated or pureed in a food processor.
• Garlic: use pressed garlic for best results.
• Salt & Pepper: for seasoning the filling
• Sour Cream, Dill & Vinegar: for serving the pelmeni in a creamy dressing.

Making the Pelmeni Dough

Pelmeni are made with easy dough similar to Italian pasta, but with more water. It’s important that the dough rests before you use it. Rested dough will be much easier to work with! Here’s how to make it:

• To make dough, whisk together the eggs, water and salt in large mixing bowl. Add the flour gradually, mixing first with whisk, then a spoon, and then using your hands.
• The dough needs to have a medium firmness and shouldn’t be sticky! Knead the dough on lightly floured surface for about 4 to 5 minutes, until the dough is uniform and elastic. Divide the dough in half and keep covered and let rest for at least 30 minutes.

How to Make Meat-Filled Pelmeni

Making pelmeni is a labor of love! They do take a little bit of time and patience to make by hand. You can also use a ‘pelmenitsa’ or a pelmeni maker (Amazon Affiliate link). This simple metal form can make 30 to 40 pieces at once!

1. Prepare the dough first and let it rest for at least 30 minutes to 1 hour.
2. Meanwhile, prepare the filling. Either grate or puree the onion in a food processor and place it into a large bowl. Add the ground pork (and beef, if desired), garlic, salt and pepper. Use your hands to combine the ingredients together, creating a uniform mixture.
3. For Making Pelmeni by Hand: roll the rested dough out on floured work surface into large rectangle, to about the thickness of pasta sheets. Use a 1-1/2 inch round cookie cutter and cut as many circles as possible. Place 1½ teaspoons of the prepared filling onto each circle. Using well floured hands, shape the pelmeni by pinching together the seams, forming a semi-circle then bringing the two edges together. Place the prepared prepared pork pelmeni onto a floured pan until you’re ready to cook them.
4. For Using Pelmenitsa: if you’re using a form, roll out the dough the same way, until it’s very thin. Cut the dough down to size so it fits over the form with a few inches of extra dough handing off the sides. Add about 1 teaspoon, or as much as will fit, into each form. Place a second sheet of dough over the top, then use a rolling pin to seal the two layers together. Tap the form hard against your work surface and the pelmeni should pop right out.
5. To cook ravioli, heat a large pot of well-salted water to boiling. Cook ravioli in small batches for about 8 minutes. Remove them with slotted spoon and place them into bowl.