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Ricetta Homemade Pelmeni

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Unlike Oleg's store-bought, no-good, cheater recipe, this is the real thing. You gotta taste it to believe it!

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4
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Cost per serving $0.85 vedi dettagli


  1. To make the dough, combine the flour, eggs, water and 1/2 tsp. salt. Knead mixture. Let rest for 30 minutes.
  2. Mix the ground beef, ground pork, onions, 1 tsp. salt, pepper and garlic together.
  3. Cut the dough into three equally sized pieces and roll each one into a cylinder the diameter of a finger. Cut each cylinder into pieces the size of a walnut, then roll each piece into a very thin flat cake with a diameter of about 2 inches.
  4. Put some of the ground meat mixture in the center of each flat cake (quite a lot, but not so much that you can't then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped "flying saucer."
  5. Boil the pelmeni in salted water for seven minutes, or until they float to the surface.
  6. Serve in soup bowls. I like to offer three dipping sauces: sour cream, creamy horseradish, and white wine vinegar. YUMMMMM!


Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 4 servings
Calories 502  
Calories from Fat 220 44%
Total Fat 24.4g 31%
Saturated Fat 9.1g 36%
Trans Fat 0.0g  
Cholesterol 173mg 58%
Sodium 971mg 40%
Potassium 460mg 13%
Total Carbs 40.95g 11%
Dietary Fiber 2.2g 7%
Sugars 2.4g 2%
Protein 27.64g 44%
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  • John Spottiswood
    This recipe is delicious. I know you will like it. If you want to make it even more kid friendly, try serving with melted butter or marinara if your kids don't like sour cream, horseradish, or vinegar. I'd make them try all the sauces though just to expand their taste buds!
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    a 2 persone piace questa recensione
    • O.S.
      Fine, but not so quick and easy as mine :)
      Ho cucinato/assaggiato questa ricetta!
      • Krystyna Cooks in Sydney
        John, I thought this sounds great But... if like me you DO NOT want to make the dough from scratch, you can now buy fresh round/square WON TON wrappers in the refrigerator section of your Asian OR local supermarket. Yes I plan to make these Pelmeni as I like to eat them fried in butter YUMMMMMM!!!
        Ho cucinato/assaggiato questa ricetta!
        • Kol from Altai and U.S.
          WonTon wrappers?! Never! Make the traditional dough!

          And vareniki with cherry (or blueberry) IS, indeed, excellent!!
          Ho cucinato/assaggiato questa ricetta!
          • Gail Wright
            I have been looking for this recipe for years. Love it so much. You have to make your own dumplings though. Best that way. I also like it with red wine vinegar. YUM YUM!
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            • Sara
              These were delicious. I had to add more flour and would recommend salting the meat a bit more - but otherwise, very good pelmeni - especially for first-timers. We usually buy them frozen at our local Russian store.
              Ho cucinato/assaggiato questa ricetta!
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              • Grant Kolnes
                I loved them. I added an egg, 1/4 C beef broth and smoked paprika to the meat. Most excellent!
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                1 risposta
              • gs
                Ho cucinato/assaggiato questa ricetta!
                • cjvj513
                  awesomeness!!! just like my great grandmother used to make them!!! thank you!
                  Ho cucinato/assaggiato questa ricetta!
                  • J. Gino Genovesi
                    John. Great! They taste almost likea version of Italian Stuffed Ravioli. J. Gino Genovesi
                    Ho cucinato/assaggiato questa ricetta!


                    • Denise
                      28 Gennaio 2013
                      do you cook the meat before putting it into the dough wrapper?
                      1 risposta
                      • Global Cookbook
                        02 Febbraio 2013
                        Hi Denise, so sorry for the delay. put the meat in raw. The cooking happens during the boiling. It keeps the meat moist and juicy. You are really going to love these!
                      • Smokinhotchef
                        19 Febbraio 2012
                        John, your recipes never cease to amaze me. You bring color and reality to recipes people only dream of. I'm proud to say I'm a J Spot groupie!!=)
                        1 risposta
                        • John Spottiswood
                          27 Febbraio 2012
                          Sorry for the late reply Smokinhotchef! Thanks for the kind words and glad to have you as a groupie. Must post more recipes!!
                        • Sara
                          20 Settembre 2010
                          I'm not sure what I'm doing wrong - someone tell me. I make the dough as stated but mine is extremely wet, far too wet to knead - I just need to add a lot more flour. Anyone else have the same experience? I'm making them right now so will give a taste review later!
                          3 risposte
                          • John Spottiswood
                            21 Settembre 2010
                            Hi Sara...not sure why you're finding this...but adding more flour shouldn't hurt. Hope they turned out OK!
                            1 risposta
                            • Sara
                              21 Settembre 2010
                              Thanks! I did end up adding quite a bit more flour and plan to try again to see if things turn out better. Overall very good though, thanks for the recipe.
                            • John Spottiswood
                              21 Settembre 2010
                              Glad you liked it!
                            • Igor I. Koubarev
                              18 Gennaio 2008
                              Yeah, it's good thing! But vareniki with cherry extremely more exellent!

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