Pelmeni - Boiled Russian Gyoza in Soup

Pelmeni - Boiled Russian Gyoza in Soup

Pelmeni are your standard Russian dish. There are several ways of serving them, but I dropped them in vegetable soup for a light dish.

Ingredients: 25 dumplings

Bread (strong) flour
200 g
90 ml
30 ml
1/3 teaspoon
★Ground pork
250 g
1/2 medium
1 clove
a small amount
4 g (1 scant teaspoon)
A small amount
Vegetable soup
As needed


1. In a bowl, mix milk, water, egg, and salt.
2. In a separate bowl, add the bread flour and Step 1 gradually.
3. Once the dough is cohesive and doesn't stick to your hands, knead for 4-5 minutes. Cover the bowl with plastic wrap and let rest in the fridge for 30 minutes.
4. Meanwhile, make the filling. Grate or mince the onion and garlic, combine with the ★ ingredients in a bowl and mix well.
5. Dust your workspace, roll out the dough into a log and quarter. Cut each quarter into 6 pieces to form the skin. Cover the other pieces of dough as you work.
6. Dust the dough with flour and roll it out to the size of commercial gyoza skin.
7. Spoon the filling on top and wrap. Fold the dough in half, then stick the edges together to form a circle. If you're having difficulty, use water as glue to secure.
8. Drop the pelmeni into a large pot of boiling water. Once they rise to the surface, cook for another 1-2 minutes. Scoop and transfer to plates.
9. I served the pelmeni in a bowl of soup prepared separately. You could serve it with a dollop of sour cream or topped with garlic butter.

Story Behind this Recipe

I'm currently going through a gyoza/dumpling phase.