• Pelmeni


Russian Pork & Veal Dumplings

By Andrew Zimmern

Dumplings are the PERFECT comfort food. These pelmeni are Russian-style dumplings filled with pork, veal and caramelized onions. Made with sour cream, buttermilk, eggs and flour, the dough is really easy to work with, so don’t be intimidated. Serve them with a dollop of sour cream and a sprinkle of dill.



The Dough

  • 2/3 cup buttermilk
  • 1  tablespoon sour cream
  • 2 large eggs
  • 2 cups water
  • 1  1/2 teaspoons salt
  • 7  1/2 cups unbleached all-purpose flour

The Filling

  • 2 tablespoons olive oil
  • 1 large onion, very finely diced
  • 3 garlic cloves, passed on a Microplane
  • 1 pound ground veal
  • 1 pound ground pork
  • Freshly ground black pepper, sea salt, dried mint to taste


In a standing mixer, whisk the buttermilk, sour cream, eggs, water and salt. Switch to a dough hook and add half the flour, mix on a low speed. Add remaining flour one cup at a time. Then add a few tablespoons of flour at a time until it stops sticking to the bowl. Continue to knead with the dough hook for 5 minutes.

Place dough on a floured work surface. Cover with a damp cloth.

Meanwhile, place oil in a large skillet and saute the onions until caramelized. Add the garlic and stir. Cook for a minute and remove from heat. When cooled mix with the veal and pork, season with the salt, pepper and mint.

I use a Pelmeni Mold… roll out a dough ball (small fist size)  into a circle. Repeat.

Use one circle to place over the mold and push small depressions with your fingers. Place a small amount (1/2 teaspoon) into each depression, place the second circle of dough over the top and roll a rolling pin over the top until pelmeni are revealed and the edges of the mold are visible. Flip the mold and push the pelmeni out onto a well-floured cutting board.

Freeze on cookies sheets and bag for later use, or boil in salted water. Drain, toss with brown butter and chives, add a dollop of sour cream and dill. Serve.

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