Pelmeni (meat dumplings or Russian ravioli)

Pelmeni is a Russian analog of Italian ravioli and Chinese Baozi. Chinese meat dumplings are supposed to be the predecessors of Russian pelmeni. It’s hard to say whether it is so or not, but the recipe for pelmeni has been known in Russia for several centuries. Siberian pelmeni are the best known. Their filling traditionally consists of several kinds of meat: beef, lamb and pork. Thus, beef marrow is used as a filling for pelmeni in Gerasimovsky style, and Kamchatka pelmeni are made with red fish. Traditionally, pelmeni are prepared in large quantities for the winter and frozen.


  • onion – 1 bulb
  • salt – 1/2 tsp.
  • sieved flour – 2 cups
  • water – 1/2 cup
  • milk– 5 tbsp.
  • powdered black pepper – to taste
  • egg – 1 piece
  • pork (neck) – 300 g
  • beef – 300 g
  • salt– to taste

Preparation method (receipt)

Sift out flour, add salt and make a groove, put in the egg, add water and knead tight dough. Then cover it with a film and leave to "rest" for 30 minutes. For the filling, mince the pork and beef with the onion. Add milk, salt and pepper. Roll out thin dough and cut small disks with a glass. Put the filling in the center of each disk, then fold the dough in half and join up the edges to seal them. Pinch the corners together, dipping your fingers into the water. Flour the cutting board, lay pelmeni on it and put in the freezer. When pelmeni freeze up, they can either be cooked or put in a plastic bag and stored in the freezer.

wheat flour beef egg bulb onion milk pork