Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour (360 g / 3 cups), salt (1 tsp), egg (1 large), warm water (160 ml / 2/3 cup), olive oil (1 tbsp)
- Ground lamb (450 g / 1 lb), yellow onion (200 g / 1 large), garlic (2 cloves), kosher salt (1 1/2 tsp), black pepper (1/2 tsp), ground cumin (1 tsp), ground coriander (1/2 tsp), cold water or lamb stock (60 ml / 1/4 cup), cilantro or dill (15 g / 1/2 cup chopped)
- To cook: water (3 L / 3 qt), salt (1 tbsp), bay leaves (2), black peppercorns (1 tsp)
- To serve (choose one): sour cream (240 g / 1 cup) plus lemon juice (2 tsp) and grated garlic (1 small clove); or unsalted butter (60 g / 4 tbsp) plus dill/cilantro (2 tbsp) and ground cumin (1/4 tsp)
Do This
- 1. Make a soft dough with flour, salt, egg, warm water, and oil; rest 20 minutes.
- 2. Mix lamb, grated onion, garlic, spices, herbs, and cold water/stock until sticky and juicy.
- 3. Roll dough thin (about 1.5 mm) and cut 7 cm (2 3/4 in) rounds.
- 4. Fill each with 2 tsp lamb mixture; seal into half-moons, then join the corners to form pelmeni.
- 5. Boil salted water with bay and peppercorns; cook dumplings 3 minutes after they float (6–8 minutes total).
- 6. Toss with herbed butter or serve with lemon-garlic sour cream; finish with herbs and black pepper.
Why You’ll Love This Recipe
- Juicy, savory filling: Grated onion and a splash of cold water/stock keep the lamb tender and moist.
- Central Asian-inspired flavor: Cumin, coriander, and fresh herbs make the dumplings taste warm and fragrant.
- Freezer-friendly: Make a big batch once, then cook straight from frozen anytime.
- Two easy serving options: Tangy sour cream or buttery herbs, depending on your mood.
Grocery List
- Produce: 1 large yellow onion, 1 small head garlic, 1 lemon, 1 small bunch cilantro and/or dill
- Dairy: Sour cream, unsalted butter, 1 large egg
- Meat: Ground lamb (450 g / 1 lb)
- Pantry: All-purpose flour, olive oil, kosher salt, black pepper, ground cumin, ground coriander, bay leaves, black peppercorns
Full Ingredients
Dough (Pelmeni Dough)
- All-purpose flour: 360 g (3 cups), plus extra for dusting
- Fine salt: 1 teaspoon
- Egg: 1 large (about 50 g without shell)
- Warm water: 160 ml (2/3 cup), about 40–45°C (104–113°F)
- Olive oil (or neutral oil): 1 tablespoon
Lamb Filling
- Ground lamb: 450 g (1 lb), ideally 15–20% fat
- Yellow onion: 200 g (1 large), grated on a box grater (or minced very finely)
- Garlic: 2 cloves, finely grated or minced
- Kosher salt: 1 1/2 teaspoons
- Black pepper: 1/2 teaspoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1/2 teaspoon
- Cold water or lamb stock: 60 ml (1/4 cup)
- Fresh cilantro and/or dill: 15 g (about 1/2 cup), finely chopped
For Boiling
- Water: 3 liters (3 quarts)
- Kosher salt: 1 tablespoon
- Bay leaves: 2
- Black peppercorns: 1 teaspoon
Serving Option A: Lemon-Garlic Sour Cream
- Sour cream: 240 g (1 cup)
- Lemon juice: 2 teaspoons
- Garlic: 1 small clove, finely grated (optional but excellent)
- Black pepper: 1/4 teaspoon, plus more to taste
- Chopped dill or cilantro: 1 tablespoon (optional)
Serving Option B: Buttery Herbs (Central Asian Touch)
- Unsalted butter: 60 g (4 tablespoons)
- Chopped dill and/or cilantro: 2 tablespoons
- Ground cumin: 1/4 teaspoon
- Kosher salt: 1/8 teaspoon (or to taste)
Step-by-Step Instructions
Step 1: Make the dough
In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg, warm water, and olive oil.
Stir with a fork or chopsticks until a shaggy dough forms, then knead by hand in the bowl for 2 minutes. Turn onto a lightly floured counter and knead 6–8 minutes, until smooth and elastic. If the dough feels dry and cracks, add water 1 teaspoon at a time. If it feels very sticky, dust with flour 1 tablespoon at a time.
Form into a ball, cover tightly (bowl overturned, plastic wrap, or a damp towel), and rest at room temperature for 20 minutes.
Step 2: Mix a juicy lamb filling
While the dough rests, add ground lamb, grated onion (with its juices), garlic, salt, pepper, cumin, coriander, and chopped herbs to a medium bowl.
Pour in the cold water or stock. Mix vigorously with a spoon or your hand for 60–90 seconds until the mixture looks slightly sticky and cohesive. This mixing helps the filling hold together and stay juicy inside the dumplings.
Cover and refrigerate while you roll the dough (this keeps the fat cool and easier to work with).
Step 3: Roll the dough thin
Divide the rested dough into 2 pieces; keep one covered while working with the other. Lightly flour your counter and rolling pin.
Roll the dough into a large sheet about 1.5 mm thick (it should be thin but not tearing). If the dough springs back, let it relax for 5 minutes, then continue.
Step 4: Cut rounds and portion the filling
Cut the dough into circles using a 7 cm (2 3/4-inch) cutter or the rim of a glass. Gather scraps, cover them, and re-roll once (too much re-rolling can toughen the dough).
Place about 2 teaspoons of filling in the center of each round. Keep the filling off the edges so you can seal cleanly.
Step 5: Shape the pelmeni (seal well)
Fold each round into a half-moon, pressing out any air pockets as you seal. Pinch firmly along the edge. If your dough feels dry, lightly wet the edge with water; usually, a well-hydrated dough seals without extra water.
Bring the two corners of the half-moon together and pinch to join, forming the classic pelmeni shape.
Place shaped dumplings on a floured sheet pan. If you’re not cooking right away, arrange them so they don’t touch.
Step 6: Boil until tender and cooked through
Bring 3 liters (3 quarts) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt, 2 bay leaves, and 1 teaspoon peppercorns.
Add dumplings in batches (do not overcrowd). Stir gently for the first 20–30 seconds to prevent sticking.
Once they float, reduce heat to a steady simmer and cook 3 minutes after floating. Total cook time is typically 6–8 minutes, depending on dumpling size and how cold they were. If you want to be extra sure, the lamb filling should reach 71°C (160°F) when checked with an instant-read thermometer.
Lift dumplings out with a slotted spoon and drain well.
Step 7: Serve with sour cream or buttery herbs
Option A (Sour cream): Stir together sour cream, lemon juice, grated garlic (optional), and black pepper. Serve alongside the hot dumplings and finish with chopped herbs.
Option B (Buttery herbs): Melt butter in a small pan over medium-low heat for about 2 minutes until fully melted and just beginning to foam (do not brown). Stir in cumin, a pinch of salt, and chopped herbs. Toss hot dumplings in the butter or spoon it over the top.
Serve immediately, with extra black pepper and herbs to taste.
Pro Tips
- Grate the onion: It practically melts into the filling and adds moisture without chunky bits that can break seals.
- Mix the filling until tacky: That sticky texture helps the lamb bind and stay juicy instead of crumbling.
- Roll thinner than you think: About 1.5 mm gives tender dumplings, not doughy ones.
- Seal with intention: Press out air pockets before pinching; trapped air can make dumplings burst in boiling water.
- Cook in batches: Overcrowding drops the water temperature and can lead to sticking and uneven cooking.
Variations
- Brothy serving: Ladle dumplings into bowls with a splash of the cooking broth, then add sour cream and herbs for a comforting soup-style bowl.
- Spicier Central Asian vibe: Add 1/2 teaspoon Aleppo pepper or crushed red pepper flakes to the filling, and finish with a pinch of paprika in the butter.
- Half lamb, half beef: Use 225 g (1/2 lb) lamb + 225 g (1/2 lb) ground beef for a milder flavor that’s still rich.
Storage & Make-Ahead
Refrigerate cooked dumplings: Cool, then store airtight for up to 3 days. Reheat gently in simmering water for 2–3 minutes, or pan-fry in 1 tablespoon butter over medium heat for 4–6 minutes until warmed through and lightly crisp.
Freeze (best method): Place uncooked dumplings in a single layer on a floured sheet pan and freeze until solid, about 2 hours. Transfer to a freezer bag and freeze up to 2 months.
Cook from frozen: Add frozen dumplings straight into boiling water. Stir gently. Cook until they float, then simmer 4 minutes after floating (typically 9–11 minutes total).
Nutrition (per serving)
Approximate, per 1/4 batch (about 10 dumplings), with lemon-garlic sour cream: 620 calories, 30 g protein, 68 g carbohydrates, 26 g fat, 4 g fiber, 980 mg sodium. Values vary by dumpling size and lamb fat content.
