Pelmeni (Russian dumplings)

  • serves 4

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.



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