You want to try out this classic recipe for Russian dumplings. My favorite dumpling version? Dumplings stuffed with a juicy meat filling…
And to make it extra enjoyable: buttery caramelised onions on top!
These Russian dumplings are traditionally made with a simple dough of flour, water, and eggs, wrapped around a filling that can include minced meat (beef, pork, or lamb), onions and spices.
The result is very rewarding: a delicious plate of homemade pelmeni, kind of like a ravioli type of pasta.
I like these dumplings best with a homemade meat filling, boiled, and the tossed in some buttery caramelised onions.
Comfort food at its very best!
Making The Dough
Have you ever made fresh Italian pasta before?
Making these dumplings from scratch is kind of similar. Don’t let that deter you from making them, because making that dough is really fun!
I like to make it the old fashioned way, flour and a little well in the middle where the water and egg go. Stir it, roll it and knead it.
You can of course use a kitchen robot to do that for you.
Whatever you feel comfortable doing!
Gyoza
The folding technique you need here to close the dumplings kind of reminds me of making and folding gyoza pot stickers.
Goes without saying that you can add any type of filling you want here. Even keep it vegetarian with a cooked green cabbage or sauerkraut filling, that is totally possible!
Speaking of sauerkraut, I think that making buttery sauerkraut instead of the caramelised onions would also be a delicious idea to try out next time I make Russian dumplings. Maybe even add bacon to it to make it extra wholesome and comfort food.
Do you like sauerkraut?
Ready to make some homemade dumplings, get your hands dirty and enjoy a savory meal you made from scratch?
Here we go!
My Russian Dumplings Recipe
Pelmeni, or Russian dumplings, made the way I like them best!
- FOR THE DOUGH
- 2 ½ cups all-purpose flour
- 1 cup water (240 ml)
- 1 large egg
- 1 tsp salt
- FOR THE MEAT FILLING
- 1 lb ground beef (450 g)
- ½ lb ground pork (225 g)
- 1 medium onion finely chopped
- 2 medium garlic cloves minced
- FOR THE CARAMELIZED ONIONS
- 2 large onions thinly sliced
- 2-3 tbsp unsalted butter
- salt
- pepper
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1. Make the dough first. Combine the flour, egg, water and salt. Knead it on a floured surface. It should feel smooth and elastic in the end.
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2. Cover it with a clean towel. Let the dough rest for 30 minutes.
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3. Transfer the ground beef and pork to a bowl. Add the chopped onion and garlic. Season with pepper and salt. Mix well until the meat is well combined.
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4. On a floured surface roll out the dough. The thickness you want is about 1/8-inch (3 mm). Using a round cookie cutter or glass (about 2 inches/5 cm in diameter), cut out circles from the dough.
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5. Make little spoonfuls of the meat filling and place one in the center of each pasta circle.
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6. Fold the dough over the meat filling. Pinch the edges to seal the dumpling (you can also use a fork).
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7. Bring the two ends of the half-moon together and pinch to seal, forming a rounded shape.
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9. Boil the pelmeni (in batches) in gently boiling water. The dumplings are ready when they rise to the surface (takes about 5 to 6 minutes).
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10. Remove with a slotted spoon and transfer to a serving dish.
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11. Add the butter to a non-stick pan. Melt it over medium high heat. Add the sliced onions. Season with a pinch of salt.
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12. Cook the onions until golden brown and caramelized. Stir regularly.
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13. Add the cooked pelmeni to the pan with the caramelized onions. Toss well and divide the pelmeni and onions over deep plates. Serve hot.