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Tender pasta pockets enclose a flavorful meat center, ready to emerge from boiling water or oil golden and steaming. Pelmeni originated in Siberia, where extreme winters made preserved meat and storable dough essential—two ingredients that merged into these perfect parcels. The dumpling's form allows for endless variations in filling, from pork and beef mixtures to mushroom combinations. Across Russia, pelmeni represent practical home cooking elevated through centuries of family tradition into something beloved and comforting.
In a large bowl, combine the flour and salt. Make a well in the center.
Beat the eggs with the water and vegetable oil, then pour into the well.
Mix until a dough forms. Knead on a lightly floured surface until smooth and elastic, about 5-7 minutes.
Cover the dough with a damp cloth and let it rest for 30 minutes.
In a bowl, combine the ground beef, ground pork, chopped onion, parsley, black pepper, salt, and garlic powder (if using). Mix until well combined.
Divide the dough into two portions. Roll out one portion on a lightly floured surface to about 1/8-inch thickness.
Use a round cutter (about 2 inches in diameter) to cut circles from the dough.
Place a small spoonful of filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape, pinching the edges together to seal. Press the edges with a fork or pinching with your fingers to ensure they are well-sealed.
Bring a large pot of salted water to a boil. Add the pelmeni in batches, making sure not to overcrowd the pot.
Cook for about 5-7 minutes, or until the pelmeni float to the surface and are cooked through. Remove with a slotted spoon.
Serve the pelmeni hot with a dollop of sour cream and a pat of butter. Garnish with fresh dill or parsley if desired.
Pelmeni are small Russian dumplings made from thin pasta dough filled with seasoned ground meat. They're typically boiled and served in broth or with sour cream.
Pelmeni originated in Siberia, Russia, where they developed as practical food for harsh winters. They're now beloved throughout Russia.
Essential ingredients are all-purpose flour for dough and ground beef and pork for filling, along with onion and spices.
Let dough rest for 30 minutes for easier handling. Use a small amount of filling per dumpling. Seal edges tightly so they don't burst during cooking.
Serve hot with sour cream, melted butter, vinegar, fresh dill, or in a flavorful broth.