If you have a soft spot for dumplings and crave something comforting yet uniquely flavorful, the Russian Chicken Pelmeni Recipe is going to win your heart and your kitchen. These little pockets of joy are filled with juicy, tender chicken thighs combined with aromatic herbs and spices, all wrapped in a delicate homemade dough that cooks up perfectly tender. What makes this dish truly special is the harmony of textures and tastes — the slight tang from sour cream and the richness of butter finish every bite with a cozy warmth that feels like a hug from an old friend. Whether it’s a family dinner or a special gathering, these pelmeni offer a rustic charm and irresistible flavor that’s sure to impress.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together to create authentic Russian flavor with every bite. Each component is thoughtfully selected to deliver the perfect balance of texture, moisture, and taste—from the tender ground chicken thighs to the fresh parsley that brightens the filling.
- 2/3 cup buttermilk: Adds moisture and a subtle tang to tenderize the dough for a light, fluffy texture.
- 1 Tbsp sour cream: Enriches the dough and complements the filling with a creamy note.
- 2 cups warm water: Essential for hydrating the flour and binding the dough smoothly.
- 2 large eggs: Provide structure and richness to the dough.
- 1/2 Tbsp salt: Balances flavors and enhances the taste of both dough and filling.
- 7 cups + about 6 Tbsp unbleached all-purpose flour: Creates the perfect elasticity in the dough while dusting prevents sticking.
- 1 3/4 lb ground chicken thigh: Juicy and flavorful, chicken thighs keep the filling succulent and tender.
- 3/4 tsp salt and 1/4 tsp ground black pepper: Season the meat for just the right amount of savory kick.
- 2 Tbsp cooking oil (or mild olive oil): Keeps the filling moist and flavorful.
- 1 medium onion (finely chopped): Adds a mild sweetness and depth to the filling.
- 3 garlic cloves (pressed): Bring aromatic warmth that complements the chicken beautifully.
- 2 Tbsp chopped fresh parsley: Offers a fresh, herbaceous contrast that lifts the filling.
- Unsalted butter (melted): Used for finishing, giving pelmeni a shiny, rich finish.
- Sour cream (vinegar, ketchup): Classic condiments that add tangy creaminess or a little sweetness on the side.
How to Make Russian Chicken Pelmeni Recipe
Step 1: Preparing the Dough
Start by mixing the buttermilk, sour cream, warm water, eggs, and salt in a large bowl. Gradually incorporate the flour, about one cup at a time, mixing until the dough starts to come together. Knead it on a floured surface for about 10 minutes until the dough becomes smooth and elastic. Then wrap it tightly with plastic wrap and let it rest for at least an hour; this step is crucial to allow the gluten to relax, making the dough easier to roll out and fold without tearing.
Step 2: Creating the Filling
While the dough rests, prepare the filling by combining ground chicken thighs with finely chopped onions, pressed garlic, fresh parsley, salt, pepper, and cooking oil. Mix these ingredients thoroughly to ensure every bite is packed with moist, flavorful goodness. The fat content in the chicken thighs is key here, as it keeps the filling juicy and tender after cooking.
Step 3: Shaping the Pelmeni
Roll out the rested dough on a floured surface until it’s about 1/16-inch thick. Use a round cutter or glass with a diameter of approximately 3 inches to cut circles from the dough. Place a small teaspoon of the chicken filling in the center of each circle. Fold the dough over to form a half-moon shape, then press the edges tightly to seal. Pinch and fold the edges towards each other to create the classic dumpling shape, ensuring no filling escapes during cooking.
Step 4: Cooking the Pelmeni
Bring a large pot of salted water to a boil. Carefully drop the pelmeni into the water in batches to avoid overcrowding. Once they rise to the surface, let them cook for an additional 2–3 minutes to ensure the chicken inside is fully cooked. Using a slotted spoon, remove the pelmeni gently and drain well.
Step 5: Finishing Touches
After cooking, transfer the pelmeni to a serving dish and brush them with melted unsalted butter. This step boosts their flavor and gives them a lovely sheen. Serve immediately with sour cream, vinegar, or ketchup, letting everyone customize their pelmeni just the way they like.
How to Serve Russian Chicken Pelmeni Recipe
Garnishes
A sprinkle of chopped fresh herbs such as dill or parsley adds a burst of color and freshness that enhances the delightfulness of Russian Chicken Pelmeni Recipe. Don’t underestimate the magic of a dollop of rich sour cream or a dash of vinegar — these traditional garnishes perfectly balance the richness of the dumplings, making each bite wonderfully satisfying.
Side Dishes
Pelmeni pairs beautifully with simple sides that won’t overpower its flavors. Consider serving them alongside lightly sautéed mushrooms, a crisp cucumber salad, or braised cabbage. These options provide contrasting textures and brightness, turning the meal into a well-rounded feast that will please any crowd.
Creative Ways to Present
For a playful twist, you can pan-fry boiled pelmeni in butter until they’re golden and crispy on the outside—an exciting way to add a new texture to this traditional dish. Alternatively, serving them in a flavorful broth as a hearty soup elevates the experience and warms the soul, especially on chilly evenings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pelmeni, place them in an airtight container in the refrigerator and consume within 2 days. Properly stored, they retain their flavor and texture, ready to be enjoyed again without losing any of their charm.
Freezing
Pelmeni freeze beautifully, making them a perfect make-ahead meal. Arrange uncooked pelmeni on a baking sheet in a single layer, freeze until firm, then transfer to a sealed freezer bag. They can be stored up to 3 months. This way, you can enjoy the Russian Chicken Pelmeni Recipe anytime with minimal effort.
Reheating
To reheat cooked pelmeni, steam or briefly boil them until warmed through, avoiding the microwave when possible for the best texture. If frozen, you can cook them directly from the freezer with a couple of extra minutes in boiling water. Brushing with melted butter after reheating maintains their delicious richness.
FAQs
Can I use chicken breast instead of chicken thighs?
While chicken breast can be used, chicken thighs are preferred because they contain more fat, which keeps the filling juicy and flavorful. Using breast meat may result in drier pelmeni.
Is it okay to buy pre-made pelmeni dough?
Absolutely! While making the dough from scratch gives the best texture and satisfaction, store-bought dough can be a convenient shortcut. Just make sure it’s fresh and pliable for easy shaping.
Can I add other herbs or spices to the filling?
Yes, feel free to experiment! Traditional pelmeni fillings are fairly simple, but adding herbs like dill or spices like paprika can add an exciting twist to the Russian Chicken Pelmeni Recipe.
How do I prevent the pelmeni from sticking during cooking?
Ensure you drop them into rapidly boiling salted water and stir gently after adding them to prevent sticking. Also, stirring occasionally until they float will keep them separated.
What’s the best way to serve pelmeni for a crowd?
Serve pelmeni family-style in large bowls with plenty of melted butter and sour cream on the side, allowing guests to customize their plates easily. Consider offering a variety of dipping sauces like vinegar, mustard, or ketchup for added fun.
Final Thoughts
There’s something incredibly comforting about making and sharing Russian Chicken Pelmeni Recipe. It’s a dish that brings warmth, joy, and a little bit of tradition to any table, reminding us of the simple pleasures of good food and togetherness. If you haven’t tried making pelmeni before, now is the perfect time to dive in—your taste buds and loved ones will thank you!
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Russian Chicken Pelmeni Recipe
- Prep Time: 180 minutes
- Cook Time: 10 minutes
- Total Time: 190 minutes
- Yield: 10 to 12 servings
- Category: Dumplings
- Method: Stovetop
- Cuisine: Russian
Description
This authentic Russian Chicken Pelmeni recipe features tender dumplings filled with seasoned ground chicken, wrapped in a delicate, flavorful dough made with buttermilk and sour cream. Perfectly boiled and served with melted butter and sour cream or vinegar, these pelmeni make a comforting and hearty meal that showcases traditional Russian flavors.
Ingredients
Dough
- 2/3 cup buttermilk
- 1 Tbsp sour cream
- 2 cups warm water
- 2 large eggs
- 1/2 Tbsp salt
- 7 cups + about 6 Tbsp unbleached all-purpose flour (plus more to dust)
Filling
- 1 3/4 lb ground chicken thigh (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
To Serve
- Unsalted butter (melted)
- Sour cream
- Vinegar
- Ketchup
Instructions
- Prepare the Dough: In a large mixing bowl, combine buttermilk, sour cream, warm water, eggs, and 1/2 tablespoon salt. Gradually add 7 cups of flour, mixing well to form a soft dough. Knead on a floured surface, adding additional flour (about 6 tablespoons) as needed until the dough is smooth and elastic. Cover and let it rest for about 30 minutes.
- Make the Filling: Heat the cooking oil in a pan over medium heat. Add finely chopped onion and pressed garlic, sautéing until translucent and fragrant. Allow to cool slightly. In a bowl, mix ground chicken thigh with sautéed onions and garlic, salt, pepper, and chopped fresh parsley until well combined.
- Form the Pelmeni: Roll out the rested dough on a floured surface to about 1/8 inch thickness. Using a round cutter (about 2.5 inches in diameter), cut out circles. Place a teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon and press edges firmly to seal. Pinch the edges to create the traditional pelmeni shape.
- Cook the Pelmeni: Bring a large pot of salted water to a boil. Drop pelmeni in batches into the boiling water. Stir gently to prevent sticking. When pelmeni float to the surface, cook for an additional 2-3 minutes to ensure the filling is fully cooked. Remove with a slotted spoon and drain.
- Serve: Serve pelmeni hot topped with melted unsalted butter. Accompany with sour cream, vinegar, and ketchup for dipping according to taste.
Notes
- Use ground chicken thigh for a juicier and more flavorful filling due to the higher fat content.
- Resting the dough helps it relax and become easier to roll out.
- Make sure to seal pelmeni edges tightly to prevent filling from leaking during cooking.
- Pelmeni can be frozen uncooked; separate layers with parchment paper and store in a freezer bag.
- For a richer taste, add a bit of grated onion or garlic powder to the filling if desired.
