Pelmeni Recipe (Ukrainian Meat Dumplings)
Pelmeni recipe are authentic Ukrainian dumplings filled with juicy meat and wrapped in tender dough, making them the ultimate comfort food. This beloved dish is easy to prepare at home and can be boiled, pan-fried, or served in a warm broth.
Pelmenis are a traditional Slavic meat dumpling. There’s something truly satisfying about biting into one of these delicious dumplings, making them a favorite at my table and sure to be a hit at yours, too.
They have a tender bite of dough and savory filling and are a family favorite that are as fun to make as they are to eat.
If you love the hearty, comforting flavors of pelmenis, you should also try my Ukrainian pierogi recipe. And for a different take, my Turkey Chebureki is a must-try. This recipe swaps the dough for a flaky pastry and the result is simply delicious.
Why You’ll Love This Recipe
- Quick and Easy: This pelmenis recipe is a cinch to make. With a pelmenis maker, you can have a whole batch ready in no time.
- Classic Flavors: These pelmenis are made with a traditional, flavorful turkey and onion mixture that’s sure to please everyone.
- Comfort Food: There’s nothing quite like a plate of warm, homemade pelmenis to make you feel cozy and comfortable.
- Family Favorite: This recipe is a hit with both kids and adults alike, making it a perfect family meal.
- Affordable: Using simple, affordable ingredients, this recipe is easy on the wallet without sacrificing flavor.
Key Ingredients
All you need are some simple pantry staple ingredients to make this pelmeni recipe at home. Let’s look at them in more detail:
- Turkey Breast Tenderloins: The star of our filling, turkey breast tenderloins will provide a lean, flavorful protein that pairs perfectly with our other ingredients.
- Onion: When sauté, this will add a sweet, savory flavor to our filling, compliment the turkey, and add a nice texture to our pelmenis.
- Garlic: This will add a robust, savory flavor to our filling, giving it a delicious depth.
- Whey: This traditional ingredient will give our dough a unique flavor and texture, setting this recipe apart from the rest.
- Pelmeni Maker: You’ll also need this pelmeni mold to make the perfect traditional Slavic meat dumplings every single time. It’s so handy!
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Pelmeni Recipe
Making this incredible pelmeni is easier than you think. Here’s how to make them at home step by step:
Prepare the Meat Filling
Rinse the turkey breast tenderloins to clean off any impurities, then grind them using a meat grinder.
Add shredded onion, garlic, salt, black pepper, and egg to the ground turkey.
Mix all the ingredients well using a hand mixer until they are thoroughly combined.
Cover the ground meat mixture with plastic food wrap and place it in the refrigerator until you are ready to use it.
Make the Pelmeni Dough
Combine all the dry ingredients together – sift all-purpose organic flour, baking soda, and sea salt, then set the mixture aside.
In a mixer bowl, pour in the whey, add the egg, and mix on medium speed using the mixer’s whisk attachment. Mix for about 30 seconds or until the ingredients are well combined.
Switch the attachment to the mixer’s dough hook. Add half of the flour mixture to the whey mixture and mix on the lowest speed. Continue adding ½ cup of flour mixture at a time until a soft dough forms with no clumps.
Transfer the dough onto a large cutting board or work surface that has been dust with flour. Cut a fist-sized piece out of the dough and roll it out into a large circle, a little wider than the pelmeni maker.
Fill and Shape the Pelmeni
Place the pelmeni maker on the rolled-out dough. Sprinkle some flour to dust the pelmeni maker and the dough to prevent sticking.
Place the floured side of the dough over the floured pelmeni maker. Press the dough into the pockets.
Place 1 tsp. of the seasoned ground turkey mixture into each pocket.
Roll out another dough circle and place it over the pelmeni maker filled with meat.
Use a rolling pin to press and roll over the top of the pelmeni maker from the center outward until all pelmeni are cut and the hexagon shapes are well visible.
Turn the pelmeni maker filled with pelmeni over and hit an edge against the rolling pin or cutting board a couple of times until all pelmeni fall out from the pockets. Place the raw/uncooked pelmeni onto a rectangular plate.
Repeat the same steps until you’ve used up the rest of the dough and meat. You should have approximately 5 batches or 275 pelmeni. Any leftover pelmeni can be frozen in a ziplock bag.
Cook the Pelmenis
Unfrozen Pelmeni: Bring a medium pot filled with water halfway to a boil (on high temp) then carefully toss in pelmeni. Reduce the heat to medium and stir. The boiling will subside and then resume. As soon as gentle boiling starts, simmer pelmeni for 2 minutes, stirring occasionally.
Frozen Pelmeni: Bring a medium pot filled with water halfway to a boil (on high temp) then carefully toss the pelmeni into the pot. Do not reduce the heat (keep it on high) and stir. The coldness of frozen pelmeni will cause boiling to subside and then it will resume. As soon as pelmeni start boiling again reduce the heat to low/medium and let them simmer for 3 minutes, stirring occasionally.
Both Unfrozen and Frozen Pelmeni: Transfer the cooked pelmeni into a bowl. Add 1 tbsp. of butter, cut into smaller pieces, then toss to coat. Sprinkle with fresh dill or parsley and serve.
Serve the pelmeni right away with vinegar, sour cream, or anything else you prefer.
For a full list of ingredients and instructions, see the recipe card below.
Tips for Making the Best Pelmeni Recipe
- Choose the Right Dough: For a perfect pelmeni recipe, opt for whey as your liquid base for the dough. It gives the dough a unique flavor and a soft, smooth texture.
- Let the Dough Rest: After preparing the dough, let it rest for about 30 minutes. This will make it easier to work with and will improve the texture of your pelmeni.
- Use a Pelmeni Maker: A pelmeni maker can make the process of shaping the pelmeni much faster and easier. If you don’t have one, you can still make pelmeni by hand, but it will take more time and effort.
- Don’t Overfill the Pelmeni: When adding the filling to the dough, make sure not to overfill. Overfill pelmenis can burst during cooking, causing the filling to spill out.
- Freeze the Leftovers: If you have any uncooked pelmenis left, freeze them in a ziplock bag. They make for a quick and easy meal on a busy day. Just boil them straight from the freezer, no need to thaw.
Pelmeni Recipe Variation Ideas
This delicious pelmeni recipe is absolutely perfect as is, but if you’re looking to change things up, here are a few variation ideas you can try:
- Spicy: If you’re a fan of heat, this variation is for you. Simply add a teaspoon of hot chili flakes or a dash of cayenne pepper to the meat filling. The spicy twist will add an exciting twist to the traditional pelmeni recipe.
- Cheese-filled: For cheese lovers, this variation is a must-try. Mix in a generous amount of your favorite cheese, such as cheddar or mozzarella, into the meat filling. The melted cheese will add a creamy texture and a rich flavor to the pelmeni.
- Other Meats: If you’re not a fan of turkey, you can easily substitute it with other meats like ground beef, chicken, lamb, pork, or even a combination of different meat mixture. Just make sure to grind the meat and season it well for a delicious alternative.
- Fluffier Dough: You can also experiment with my vareniki dough recipe to get that extra fluffiness!
Pelmeni Recipe Serving Suggestions
- For a hearty dinner, serve these delicious pelmeni with a side of Olivier salad. The creamy and flavorful salad pairs perfectly with the savory pelmeni, making it a satisfying meal for the whole family.
- Want to add a bit of tanginess to your pelmeni? Try serving them with a side of pickled vegetables. The crispness of the vegetables compliments the soft texture of the pelmeni, making it a refreshing and delicious meal.
- For a traditional Ukrainian twist, serve your pelmeni with a generous dollop of sour cream. The cool and creamy sour cream enhances the flavors of the pelmeni, making it a classic and comforting dish.
- If you’re looking for a unique flavor combination, try serving your pelmeni with a variety of sauces. Barbecue sauce, sweet and sour sauce, ranch sauce, or even a spicy chili sauce can add a whole new dimension to the flavor of the pelmeni.
Frequently Asked Questions
Absolutely! You can substitute the turkey with pork, beef, or a mix of different meats. Just make sure the meat is ground and well-seasoned for a delicious filling.
Yes, you can use milk or water instead of whey for the dough. However, whey gives the dough a unique flavor and texture, so I recommend using it if possible.
A pelmeni mold is a kitchen tool that helps to quickly and easily shape pelmeni. You can buy it online or at a specialty kitchen store.
Yes, you can make pelmeni without a pelmeni maker. Simply roll out the dough, cut it into circles, place a small amount of filling in the center of each circle, then fold the dough over the filling and seal the edges.
Pelmeni Recipe (Ukrainian Meat Dumplings)
Ingredients
For the Dough:
- 2 cups whey, buttermilk or Kefir
- 1 large eggs
- 5 cups all-purpose flour sifted
- 2 tsp. baking soda
- ¼ tsp. sea salt
For the Filling:
- 2 ½ lbs. ground turkey meat
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 1 large egg
- 1 small onion
- 2 garlic cloves
Instructions
How to Prepare the Meat Filling
- Wash the turkey breast tenderloins to clean off any impurities, then grind them using a meat grinder.
- Add shredded onion, garlic, salt, black pepper, and egg to the ground turkey.
- Mix all the ingredients well using a hand mixer until they are thoroughly combined.
- Cover the mixture with plastic food wrap and place it in the refrigerator until you are ready to use it.
How to Make the Dough
- Combine all the dry ingredients together – sift all-purpose organic flour, baking soda, and sea salt, then set the mixture aside.
- In a mixer bowl, pour in the whey, add the egg, and mix on medium speed using the mixer’s whisk attachment. Mix for about 30 seconds or until the ingredients are well combined.
- Switch the attachment to the mixer’s dough hook. Add half of the flour mixture to the whey mixture and mix on the lowest speed. Continue adding ½ cup of flour mixture at a time until a soft dough forms with no clumps.
- Transfer the dough onto a large cutting board or work surface that has been dust with flour. Cut a fist-sized piece out of the dough and roll it out into a large circle, a little wider than the pelmeni maker.
How to Fill and Shape the Pelmeni
- Place the pelmeni maker on the rolled-out dough. Sprinkle some flour to dust the pelmeni maker and the dough to prevent sticking.
- Place the floured side of the dough over the floured pelmeni maker. Press the dough into the pockets.
- Place 1 tsp. of the seasoned ground turkey mixture into each pocket.
- Roll out another dough circle and place it over the pelmeni maker filled with meat.
- Use a rolling pin to press and roll over the top of the pelmeni maker from the center outward until all pelmeni are cut and the hexagon shapes are well visible.
- Remove the outer layer of the remaining dough, knead it into a ball (to be used for the next bottom layer).
- Turn the pelmeni maker filled with pelmeni over and hit an edge against the rolling pin or cutting board a couple of times until all pelmeni fall out from the pockets. Place the raw/uncooked pelmeni onto a rectangular plate.
- Repeat the same steps until you've used up the rest of the dough and meat. You should have approximately 5 batches or 275 pelmeni. Any leftover pelmeni can be frozen in a ziplock bag.
How to Cook the Pelmeni
- Bring a medium pot filled with water halfway to a boil (on high temp) then carefully toss in pelmeni. Reduce the heat to medium and stir. The boiling will subside and then resume. As soon as gentle boiling starts, simmer pelmeni for 2 minutes, stirring occasionally.
- Bring a medium pot filled with water halfway to a boil (on high temp) then carefully toss pelmeni into the pot. Do not reduce the heat (keep it on high) and stir. The coldness of frozen pelmeni will cause boiling to subside and then it will resume. As soon as pelmeni start boiling again reduce the heat to low/medium and let them simmer for 3 minutes, stirring occasionally.
- Transfer the cooked pelmeni into a bowl. Add 1 tbsp. of butter, cut into smaller pieces, then toss to coat.
- Serve the pelmeni right away with vinegar, sour cream, or anything else you prefer. Enjoy your delicious, homemade pelmeni!
Notes
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This recipe was originally posted on March 13, 2017 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
This is an awesome recipe. I am having my girlfriends over this weekend and all of us will be making pelimeni and vareniki( wish us goid luck;)). I wondered, canI make tgis dough a day in advance or it is best to bemade on the day of? Thanks a lot for an easy to follow recipe. Love step by step instructuons.
No, I wouldn’t make the dough ahead of time as it gets dark in color (I left it one time in the fridge overnight and it was dark on the outside the next day… I mean black). Sounds like a fun project, have fun!
They look delicious! Do you use two (1.25lbs) of turkey breasts or one? Thank you for your wonderful recipes!
That’s a great question. Yes, I use two (1.25 lbs.) of turkey breast tenderloin for the entire pelmeni dough recipe. I’ll make a correction in the ingredients. Thank you so very much for asking and appreciate you’re enjoying my recipes.
Yum, they look so good. I have to try whey instead of water. Thanks for the recipe!
Hi Natasha! They are pretty delicious. Please come back and let me know how they turned out for you. Thank you very much for the comment 🙂
Hello
I don’t have whey, what can I substitute it with?
Thank you
You can substitute whey with buttermilk, but you may need less flour. Use your judgement. Let me know how they turn out for you.