Pelmeni (Russian dumplings)

  • serves 4
  • A little effort

Challenge yourself with our best Pelmeni recipe, light, moreish Siberian dumplings, filled with pork and beef. This recipe makes approximately 48 dumplings, enough for 4.


Try these Russian dumplings for a comforting starter or side, then check out other dumpling recipes such as Turkish manti and Chinese dumplings.

For more Russian-inspired recipes, try our blinis and Russian honey cake.



  • lean pork mince 100g
  • lean beef mince 100g
  • onion 2 small, finely chopped
  • garlic 1 clove, crushed
  • flat-leaf parsley a handful, chopped
  • soured cream 142ml pot
  • dill a small bunch, chopped

dumpling dough

  • milk or water 130ml
  • eggs 1
  • plain flour 350g


  • Step 1

    To make the dumpling dough, heat the milk or water so it’s hand hot, add the egg and a good pinch of salt, and pour into the flour. Mix and knead until it forms a pliable dough then let it rest for 30 minutes.

  • Step 2

    Put the mince in a food processor with the onion, garlic and parsley. Season really well and whizz to a paste.

  • Step 3

    Divide the dough into 3, then roll each into a long sausage and cut into small pieces (you’ll get about 16 from each sausage). Then roll out to little circles using a rolling pin.

  • Step 4

    Put small grape-sized balls of meat onto each dough round. Fold the dough over to make a semi-circle. Bring the two pointy ends together and pinch. Repeat until you have used up all the dough and filling.

  • Step 5

    Bring a big pan of salted water to the boil. Drop in the pelmeni, then cook for about 4-5 mins or until they are cooked through and have floated to the top of the pan. Remove with a slotted spoon and drain well. Toss with soured cream and dill and serve.

Nutritional Information

  • Kcals 250
  • Fat 7.1g
  • Saturates 3.4g
  • Carbs 36.8g
  • Fibre 1.7g
  • Protein 12.1g
  • Salt 0.12g