Russian Chicken Pelmeni Recipe

Discover how to make homemade chicken pelmeni, the classic Russian dumplings, with this easy recipe! These delicious chicken-filled dumplings are made from a soft, homemade dough and filled with juicy ground chicken, onions, garlic, and fresh parsley. Pelmeni are the ultimate comfort food—boiled until perfectly tender and served with melted butter, sour cream, or vinegar. Learn how to shape pelmeni by hand or use a pelmeni mold for a quicker process. This recipe also includes tips for freezing pelmeni for later use, making it a convenient and satisfying meal. Perfect for winter dinners or family gatherings, Russian pelmeni are a must-try dish for anyone who loves hearty, flavorful meals.

Ingredients

For the Dough:

• 2/3 cup buttermilk
• 1 Tbsp sour cream
• 2 cups warm water
• 2 large eggs
• 1/2 Tbsp salt
• 7 cups + 6 Tbsp unbleached all-purpose flour (plus extra for dusting)

For the Chicken Filling:

• 1 3/4 lbs ground chicken thighs (leave the fat on if grinding it yourself)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp cooking oil (or mild olive oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, pressed
• 2 Tbsp chopped fresh parsley

Toppings and Condiments:

• Unsalted butter, melted
• Sour cream
• Vinegar
• Ketchup

Instructions

Making the Dough:

1. In a stand mixer, combine 2/3 cup buttermilk, 1 Tbsp sour cream, 2 cups warm water, 2 eggs, and 1/2 Tbsp salt. Beat on medium speed until well blended.
2. Using the dough hook, add 4 cups of flour and mix until combined. Continue adding 3 more cups of flour, one cup at a time, until fully incorporated.
3. Add the remaining flour (about 6 Tbsp) until the dough is no longer sticking to the bowl. Mix for an additional 5 minutes until the dough becomes soft and elastic.
4. Cover the dough with plastic wrap or a tea towel, and set aside to rest.

Preparing the Chicken Filling:

1. In a medium skillet, heat 1 Tbsp of oil over medium-high heat. Add the chopped onion and cook until golden and soft, about 4-5 minutes. Add the pressed garlic and sauté for another minute, then remove from heat.
2. In a large bowl, combine the ground chicken, sautéed onion and garlic, 3/4 tsp salt, 1/4 tsp black pepper, and 2 Tbsp chopped parsley. Mix until well combined.

Using a Pelmeni Mold (Optional):

1. Take a small portion of dough (about the size of a tennis ball) and roll it out into a circle slightly larger than your mold.
2. Lightly flour the mold and place the dough over it. Fill each pocket with 1/2 tsp of the chicken filling.
3. Roll out another piece of dough and place it over the mold. Use a rolling pin to roll over the top of the dough to seal and define the pelmeni.
4. Flip the mold over and push the pelmeni onto a well-floured surface. Seal any open edges by pinching them together.

Shaping Pelmeni by Hand:

1. Roll a portion of dough into a 1-2 inch thick log, then cut into small pieces (about the size of a gum ball). Roll each piece into a 1.5-inch circle.
2. Place 1 tsp of filling in the center of each dough circle. Fold the dough in half to form a half-moon shape and pinch the edges tightly to seal. Then pinch the two ends together to form a classic ravioli shape.
3. Arrange the pelmeni on a floured cutting board. Sprinkle with flour and either cook immediately or freeze for later.

Freezing Pelmeni:

1. Place the shaped pelmeni onto a tray and freeze until solid. Transfer the frozen pelmeni into large zip-lock bags for storage.

Cooking Pelmeni:

1. Bring a large pot of salted water to a boil. Add fresh or frozen pelmeni (do not defrost) and return to a boil.
2. Once the pelmeni float to the top, continue to boil for an additional 3 minutes, or until the meat is fully cooked.
3. Drain the pelmeni and toss with melted butter. Optionally, sprinkle with fresh dill. Serve warm with sour cream, vinegar, or ketchup.

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Tips

• If you don’t have a pelmeni mold, shaping them by hand is simple and still results in delicious dumplings.
• You can make the dough in advance and refrigerate it for up to 24 hours before using.
• For a richer flavor, use chicken thighs instead of chicken breast for the filling.

Variations and Substitutions

• Substitute the ground chicken with beef, pork, or lamb for a different flavor profile.
• Add a pinch of smoked paprika or cayenne pepper to the filling for a spicy kick.
• You can replace sour cream with Greek yogurt for a lighter alternative.

FAQs

Can I make pelmeni without a mold?
Yes! Simply shape the dough by hand into circles and pinch them closed around the filling for a traditional handmade version.

Can I freeze pelmeni before cooking?
Absolutely! Pelmeni freeze wonderfully. Just freeze them on a tray and then transfer them to bags for storage. When you’re ready to cook, boil them directly from frozen.

What can I serve pelmeni with?
Pelmeni are typically served with sour cream, vinegar, or ketchup. You can also add melted butter and fresh dill for extra flavor.

Serving Suggestions

Pelmeni are often enjoyed as a hearty meal with a side of fresh vegetables or a simple salad. Pair them with a bowl of borscht for a complete Russian-inspired feast.

Why You’ll Love This Recipe

This Russian Chicken Pelmeni recipe offers a rich, comforting taste that is perfect for cold weather or family gatherings. The homemade dough is soft and pillowy, while the chicken filling is juicy and flavorful. Whether served fresh or frozen, these pelmeni are a delicious and satisfying dish you’ll want to make again and again!