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Russian Pelmeni

For the dough:

  • 3 cup flour 

  • 2/3 cup lukewarm water

  • 3 eggs

  • 1 tsp salt

Mushroom filling:



1 tablespoon oil

pelmeni mold.jpg

For the dough:

  • In a bowl mix together all dough ingredients.

  • Knead this together until you get a dough that is elastic and smooth.

  • Divide the dough into four equal parts.

Mushroom filling.

  • Wash the mushrooms and then chop them into small pieces

  • Peel the onion, mince it.

  • Heat a skillet over high heat and add the mushrooms, cover with a lid.

  • Once the mushrooms release their moisture, take off the lid and cook until the water evaporates.

  • Add in 1 tablespoon of oil, reduce heat to low.

  • Add in the minced onion and saute for about 10 minutes.

  • Turn off heat and set aside.

Putting it all together:

  • Roll out the dough to be thin but not too thin to cover the pelmeni maker, it will hold the filling in the pelmeni maker.

  • Add a teaspoon or so of the filling in each hole.

  • Roll out another piece of dough and place over the top of the stuffed pelmeni and using a rolling pin roll the top so that they fall through the bottom.

  • If you do not have a pelmeni maker just roll out the dough and cut out 2 1/2" circles using the rim of a small glass. Scoop a bit of the mushroom mixture into the circle and fold in half, be sure to press the edges together tightly and make them in the shape of a half-moon.

  • Put a large pot of water on the stove to boil with 1 teaspoon salt and the bay leaves.

  • When the water is boiling add the pelmeni gently into the water and stir lightly until they pop up to the top. Cook for about 5 more minutes and remove with a slotted spoon.

  • Serve hot with your choice of topping olive oil, or butter, or sour cream.

  • Alternatively, you can serve them in a hot vegetable broth and garnish with parsley.

pelmeni 1.jpg
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