Russian Delicate Bite-sized Dumplings (Printable)

Tender Russian dumplings filled with seasoned meat, served hot with a rich sour cream and dill sauce.

# Ingredient list:

→ Dough

01 - 2 cups all-purpose flour
02 - 1/2 cup cold water
03 - 1 large egg
04 - 1/2 teaspoon salt

→ Filling

05 - 7 ounces ground pork
06 - 7 ounces ground beef
07 - 1 small onion, finely grated
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cold water

→ Sour Cream Sauce

12 - 1 cup sour cream
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and black pepper to taste

# How to Make It:

01 - In a large bowl, combine flour and salt. Add the egg and gradually mix in the cold water. Knead for 8 to 10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.
02 - In a medium bowl, mix ground pork, ground beef, grated onion, minced garlic, salt, pepper, and cold water until sticky and well combined.
03 - Roll out the rested dough on a floured surface to about 1/16 inch thickness. Cut circles using a 2.5-inch round cutter.
04 - Place 1 teaspoon of filling in the center of each dough circle. Fold the dough in half to form a half-moon shape, pinching edges tightly. Then bring the corners together and pinch firmly to seal the dumpling.
05 - Bring a large pot of salted water to a boil. Drop pelmeni in batches, stirring gently to prevent sticking. Cook for 5 to 7 minutes or until they float and the filling is fully cooked.
06 - Remove pelmeni with a slotted spoon and serve hot, topped generously with sour cream and chopped dill.

# Expert Suggestions:

01 -
  • These tender bites come together faster than you'd expect once your hands remember the folding motion.
  • The filling stays juicy and flavorful because of the grated onion trick that distributes moisture evenly.
  • One batch feeds four people or becomes freezer insurance for midnight cravings and unexpected guests.
02 -
  • The dough must rest—skip this and your pelmeni will fight you during folding instead of cooperating, so those 20 minutes aren't optional.
  • Grating the onion instead of dicing it means the onion juice distributes throughout the filling, keeping every bite moist instead of creating dry pockets.
  • If your filling feels dry, add another tablespoon of cold water—the mixture should look slightly sticky but still holdable.
03 -
  • Your filling should be cold when you start folding, which means prep it first and let it sit while the dough rests—this keeps the dough from getting warm and sticky.
  • If the edges of your dough circles start drying out while you work, cover them with a barely damp kitchen towel so they stay pliable.
  • When boiling, stir immediately after adding pelmeni to prevent them from sticking together, and don't crowd the pot or they'll steam instead of boil.
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