Russian Pelmeni (Ravioli)

Russian Pelmeni (Ravioli)
This recipe is really yummy and has a true taste of Russia. Pelmeni is a type of dumpling consisting of a filling that is wrapped in thin unleavened dough. They can be bought frozen in a Russian Supermarket, but most Russians still prefer the home-made pelmeni. Some people find it a little tedious to assemble them, but believe me it's worth the effort.


  • 2 1/2 cups all-purpose flour
  • 1 egg
  • 2/3 cup water
  • 3 teaspoons salt
  • 1 pound ground beef (alternatively, ground beef can be mixed with ground pork)
  • 1/2 onion (medium, finely chopped)
  • 1/3 teaspoon garlic powder
  • pepper (to taste)
  • sour cream (about 1 - 1 1/2 tablespoon per serving)
Prep time:
1 hour
Cook time:
15 minutes
Total time:
1 hour, 15 minutes
Yield: 50 ravioli | Prep time: 1 hour | Cook time: 15 minutes | Total time: 1 hour, 15 minutes


1. To make the unleavened dough, mix together flour, water, egg and 1/2 teaspoon salt.
2. To make the filling, in a medium bowl, mix together ground beef, 1 teaspoon salt, garlic powder, black pepper and finely chopped onion.
Russian Pelmeni (Ravioli) photo instruction 1
3. Roll out the dough to about 1/8 inch thick.
Russian Pelmeni (Ravioli) photo instruction 2
4. With the help of a glass, cup or biscuit cutter cut out about 1 1/2 inch rounds.
Russian Pelmeni (Ravioli) photo instruction 3
5. Put a scant teaspoon of the filling on the each round.
Russian Pelmeni (Ravioli) photo instruction 4
6. Fold over and seal the edges with your fingers or a fork, then bring the ends round and pinch them together.
Russian Pelmeni (Ravioli) photo instruction 5
Russian Pelmeni (Ravioli) photo instruction 6
7. You should get about 50 pelmeni. Leave the amount you want to cook now and put the rest to the freezer (they can be kept in a freezer for up to 3 months).
Russian Pelmeni (Ravioli) photo instruction 7
8. Bring 3 quarts of water to boil in a medium pot. Add 1 1/2 teaspoon salt. Drop in the pelmeni and simmer uncovered for about 10-15 minutes (they should rise to the surface).
Russian Pelmeni (Ravioli) photo instruction 8
9. Remove the pelmeni from the water, drain a bit, put the desired amount on a plate, top with a tablespoon of sour cream and serve.

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I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!


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The American Way of Making Russian Pelmeni (link removed)

These were delicious. I

These were delicious. I followed the recipe exactly until it came to boiling part. I made them like I usually make potstickers. I put a little olive oil in a skillet and browned the bottoms of them and then added beef broth and cooked until the liquid was gone. The pelmeni had a wonderful flavor, but the preparation is kind of long, that's why I give the recipe 4 stars.


I have a friend from Russia, she always cooks pelmeni using this recipe. I must admit, that I haven't tried to make this recipe myself, but I love my friend's pelmeni! Sometimes she doubles the recipe and gives half of them to me. They freeze really well! I usually serve them with sour cream and hot sauce. Yummmm...

I made these last night and

I made these last night and they were delicious! I loved them. I must admit that it is much work but definitely for a great reward. I really enjoyed making this recipe and highly recommend this dish.

It was soooooo good!!!

I've been looking for pelmeni recipe quite for some time, and finally I found this one! I followed the recipe as written, except I used onion powder instead of onion and sprinkled some fresh parsley on top. This is a great meal and I'll definitely keep this recipe in my dinner rotation. Moreover, they freeze really well!

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