Stuffed Pelmeni Dumplings with Savory Beef and Onion Filling

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Traditional Russian pelmeni featuring tender dough pockets filled with juicy ground beef and aromatic sautéed onions. This Russian-inspired dumpling recipe, ready in about 60 minutes, pairs all-purpose flour, eggs, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 large eggs
• 3/4 cup lukewarm water
• 1 tsp divided salt
• 1 lb ground beef
• 1 large, finely chopped yellow onion
• 1/2 tsp black pepper
• 2 tbsp for serving butter
• 1/2 cup for serving sour cream

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To prepare dough, combine 3 cups all-purpose flour and 1/2 tsp salt in a large bowl. Make a well in the center and add 2 large eggs and 3/4 cup lukewarm water gradually, mixing with a fork until a shaggy dough forms.
2. Step 2: Knead dough on a floured surface for 8-10 minutes until elastic and smooth. Cover with a towel and rest for 30 minutes.
3. Step 3: While dough rests, heat a skillet over medium heat and sauté 1 large finely chopped yellow onion in a little oil until translucent, about 5 minutes. Let cool.
4. Step 4: In a bowl, combine 1 lb ground beef, cooled sautéed onion, 1/2 tsp black pepper, and 1/2 tsp salt; mix gently until combined.
5. Step 5: Roll dough out thinly (about 1/16 inch) and cut into 3-inch circles. Place 1 tsp meat filling in the center of each circle, fold over, and pinch edges tightly to seal pelmeni.
6. Step 6: Bring a large pot of salted water to a boil. Cook pelmeni in batches for 5-6 minutes, until they float and are cooked through.
7. Step 7: Remove with a slotted spoon, toss with 2 tbsp melted butter, and serve hot with 1/2 cup sour cream for dipping.