Welcome to our culinary journey exploring the wonderful world of dumplings! These pocket-sized parcels of joy have captivated food lovers across continents for centuries. From the soupy surprise of Chinese Xiao Long Bao to the hearty comfort of Polish Pierogi, dumplings represent humanity’s universal love for wrapping delicious fillings in dough. Each recipe in our collection tells a unique cultural story through distinctive ingredients, cooking techniques, and serving traditions. Whether you’re an experienced dumpling maker or a curious beginner, these 10 dumpling recipes will inspire you to roll up your sleeves and create these delectable treasures in your own kitchen.
Top 1: Chinese Jiaozi (Pork Dumplings)
Ingredients:
- 300g all-purpose flour
- 150ml warm water
- 500g ground pork
- 250g Chinese cabbage (napa cabbage), finely chopped
- 3 green onions, finely chopped
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or Shaoxing wine
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil (optional)
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
Instructions:
For the Dough:
- Place flour in a large bowl. Gradually add warm water while stirring with chopsticks or a fork.
- When the mixture forms small clumps, knead into a dough by hand.
- Knead for about 10 minutes until the dough becomes smooth and elastic.
- Cover with a damp cloth and let it rest for 30 minutes.
For the Filling:
- Put chopped cabbage in a bowl, sprinkle with 1 teaspoon salt, and mix well. Let sit for 10 minutes.
- Squeeze out excess water from the cabbage using your hands or a clean kitchen towel.
- In a large bowl, combine ground pork, drained cabbage, green onions, ginger, garlic, soy sauce, sesame oil, rice wine, and white pepper.
- Mix thoroughly, stirring in one direction for about 5 minutes until the mixture becomes sticky and well-combined.
Assembling the Dumplings:
- Divide the dough into small pieces, each about 20-25g.
- Roll each piece into a circle about 3 inches in diameter, making the edges thinner than the center.
- Place about 1 tablespoon of filling in the center of each wrapper.
- Fold the wrapper in half and pinch the center of the edge to seal.
- Create pleats along the edge, working from the center to the ends, pressing firmly to seal.
Cooking Methods:
- For Boiled Jiaozi: Bring a large pot of water to a boil. Add dumplings, stirring gently to prevent sticking. When water returns to a boil, add 1/2 cup cold water. Repeat this process three times. When dumplings float to the surface, they are ready (about 5-6 minutes total).
- For Pan-fried Potstickers: Heat 1 tablespoon oil in a non-stick pan over medium heat. Arrange dumplings in the pan and cook until bottoms are golden brown (about 2 minutes). Add 1/4 cup water, cover with a lid, and steam until water evaporates (about 5 minutes).
- For Steamed Dumplings: Line a steamer with parchment paper or cabbage leaves. Arrange dumplings without touching each other. Steam over boiling water for about 10 minutes.
For the Dipping Sauce:
- Mix all sauce ingredients in a small bowl.
- Serve dumplings hot with the dipping sauce on the side.
Top 2: Japanese Gyoza
Japanese Gyoza Recipe
Ingredients:
- For the filling:
- 500g ground pork
- 1 cup finely chopped Napa cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- For the wrappers:
- 40 round gyoza wrappers (store-bought)
- Small bowl of water (for sealing)
- For cooking:
- 2 tablespoons vegetable oil
- 1/4 cup water (for steaming)
- For dipping sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili oil (optional)
- 1/2 teaspoon sesame oil
- Thinly sliced green onions for garnish
Instructions:
- Prepare the filling:
- Place the chopped cabbage in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.
- Squeeze excess water from the cabbage using a clean kitchen towel.
- In a large mixing bowl, combine ground pork, drained cabbage, green onions, garlic, ginger, sesame oil, soy sauce, salt, and white pepper.
- Mix thoroughly until well combined. Cover and refrigerate for 30 minutes to allow flavors to meld.
- Form the gyoza:
- Place a gyoza wrapper in your palm.
- Add 1 tablespoon of filling to the center of the wrapper.
- Wet the edges of the wrapper with water using your fingertip.
- Fold the wrapper in half to create a half-moon shape, then pinch the center of the edges together.
- Create pleats on one side by folding the edge towards the center, making 4-5 pleats. This creates the classic gyoza shape.
- Press firmly to seal completely.
- Place the formed gyoza on a tray dusted with flour to prevent sticking.
- Cook the gyoza:
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Place gyoza in the pan in a circular pattern, flat side down. Don’t overcrowd the pan.
- Fry until the bottoms become golden brown (about 3 minutes).
- Add 1/4 cup of water to the pan and immediately cover with a lid.
- Reduce heat to medium and steam for 3-4 minutes until the water evaporates.
- Remove the lid and continue cooking for another minute until the bottoms are crispy.
- Prepare the dipping sauce:
- Mix soy sauce, rice vinegar, chili oil (if using), and sesame oil in a small bowl.
- Garnish with thinly sliced green onions.
- Serve:
- Transfer gyoza to a serving plate, crispy side up.
- Serve immediately with the dipping sauce.
Gyoza can be frozen before cooking. Place them on a baking sheet so they don’t touch, freeze until solid, then transfer to a freezer bag. Cook from frozen by adding an extra 1-2 minutes to the steaming time.
Top 3: Ukrainian Varenyky
Ukrainian Varenyky Recipe
Ingredients for Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 3/4 cup water
- 1 tablespoon vegetable oil
For Potato Filling:
- 4 large potatoes, peeled and quartered
- 2 tablespoons butter
- 1 large onion, finely diced
- 1/2 cup grated cheese (traditional farmers cheese or cheddar)
- Salt and pepper to taste
For Serving:
- 1 large onion, thinly sliced
- 4 tablespoons butter
- Sour cream
Instructions:
- Prepare the Dough:
- In a large bowl, mix flour and salt.
- Make a well in the center and add egg, water, and oil.
- Mix with a fork until combined, then knead on a floured surface for 5-7 minutes until smooth and elastic.
- Cover with a towel and let rest for 30 minutes.
- Prepare the Filling:
- Boil potatoes in salted water until tender, about 15-20 minutes.
- Meanwhile, sauté onion in butter until golden brown.
- Drain potatoes and mash them with butter.
- Mix in sautéed onions and grated cheese. Season with salt and pepper.
- Let the filling cool slightly before using.
- Form the Varenyky:
- On a floured surface, roll out the dough to 1/8 inch thickness.
- Using a 3-inch round cutter or glass, cut circles from the dough.
- Place 1 tablespoon of filling in the center of each circle.
- Fold the dough over to form a half-moon shape and press edges firmly to seal.
- Use a fork to crimp the edges if desired.
- Cook the Varenyky:
- Bring a large pot of salted water to a boil.
- Cook varenyky in batches, dropping them carefully into the water.
- Once they float to the surface (about 3-4 minutes), cook for another 1-2 minutes.
- Remove with a slotted spoon.
- Prepare the Topping:
- In a skillet, melt butter and sauté sliced onions until caramelized (about 15 minutes).
- Serve:
- Top hot varenyky with caramelized onions and a dollop of sour cream.
Notes: Varenyky can be frozen before cooking. Arrange them on a floured tray without touching, freeze until solid, then transfer to freezer bags.
Top 4: Polish Pierogi
Polish Pierogi Recipe
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1-2 tablespoons water (if needed)
For potato and cheese filling:
- 2 cups mashed potatoes
- 1 cup farmer’s cheese or quark (cottage cheese can substitute)
- 1 small onion, finely diced and sautéed
- Salt and pepper to taste
For serving:
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 4 strips of bacon, diced (optional)
- Sour cream
- Fresh dill or chives for garnish
Instructions:
- Prepare the dough:
- In a large bowl, mix flour and salt
- Add egg, sour cream, and butter
- Mix and knead until the dough is smooth and elastic (about 5-7 minutes)
- If the dough seems too dry, add water one tablespoon at a time
- Cover with a damp cloth and let rest for 30 minutes
- Make the filling:
- Combine mashed potatoes, cheese, and sautéed onions
- Season with salt and pepper to taste
- Mix well and set aside
- Form the pierogi:
- On a floured surface, roll the dough to about 1/8 inch thickness
- Cut out circles using a 3-inch biscuit cutter or glass
- Place a tablespoon of filling in the center of each circle
- Moisten the edges with water, fold over, and press to seal
- Crimp edges with a fork
- Cook the pierogi:
- Bring a large pot of salted water to a boil
- Carefully drop pierogi in (work in batches to avoid overcrowding)
- Cook until they float to the surface, about 2-3 minutes
- Remove with a slotted spoon and drain well
- Pan-fry (optional but recommended):
- In a large skillet, melt butter over medium heat
- Add boiled pierogi and fry until golden brown on both sides
- Prepare toppings:
- In another pan, sauté sliced onions in butter until caramelized
- If using bacon, cook until crispy
- Serve:
- Top pierogi with fried onions, bacon (if using), a dollop of sour cream
- Garnish with fresh herbs
Note: You can also prepare pierogi with other fillings like sauerkraut and mushrooms, ground meat, or sweet fillings like sweetened farmer’s cheese or fruit preserves.
Top 5: Korean Mandu
Korean Mandu Recipe
Ingredients:
- 250g ground pork
- 250g ground beef
- 150g firm tofu, drained and crumbled
- 100g glass noodles (dangmyeon), soaked in warm water for 15 minutes, drained and chopped
- 1 cup cabbage, finely chopped
- 1/2 cup chives or green onions, finely chopped
- 1/2 cup carrots, finely grated
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 40-50 round dumpling wrappers
- Vegetable oil for pan-frying (if applicable)
For the dipping sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 green onion, finely chopped
- 1 teaspoon toasted sesame seeds
- Optional: 1 teaspoon gochugaru (Korean red pepper flakes)
Instructions:
- Prepare the filling: In a large bowl, combine ground pork, ground beef, crumbled tofu, chopped glass noodles, cabbage, chives, carrots, garlic, soy sauce, sesame oil, ginger, salt, and pepper. Mix thoroughly until well combined.
- Assembly: Place a dumpling wrapper on your palm or a clean surface. Add about 1 tablespoon of filling to the center of the wrapper. Dip your finger in water and wet the edges of the wrapper.
- Folding method: Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly to seal. For a more decorative edge, create pleats by pinching and folding the sealed edge at regular intervals.
- Repeat with remaining wrappers and filling.
- Cooking options:
- To steam: Place mandu in a steamer lined with parchment paper or cabbage leaves. Steam for 10-12 minutes until cooked through.
- To boil: Drop mandu into boiling water and cook for 5-7 minutes until they float to the surface and are cooked through.
- To pan-fry: Heat vegetable oil in a large pan over medium heat. Place mandu in the pan without overcrowding and cook for 2-3 minutes until the bottoms are golden brown. Add 1/4 cup water to the pan, cover immediately with a lid, and steam for 4-5 minutes until the water evaporates and the mandu are cooked through.
- For soup: Add raw or pre-steamed mandu to hot broth and simmer until cooked through, about 5-7 minutes.
- Prepare the dipping sauce: Mix all sauce ingredients in a small bowl.
- Serve hot with the dipping sauce.
Tips:
- If you prefer kimchi mandu, replace half the meat with 1 cup of finely chopped kimchi (drained and squeezed).
- Mandu can be frozen before cooking. Arrange them on a tray so they don’t touch, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- For a vegetarian version, omit the meat and increase the tofu and vegetables.
Top 6: Italian Ravioli
Homemade Italian Ravioli Recipe
Ingredients:
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Water (as needed)
For the classic cheese filling:
- 1 cup ricotta cheese, drained
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon grated nutmeg
- Salt and pepper to taste
For the sauce:
- 2 tablespoons butter
- 8-10 fresh sage leaves
- Grated Parmesan cheese for serving
Instructions:
Step 1: Make the pasta dough
- On a clean surface, create a mound with the flour and make a well in the center.
- Crack the eggs into the well, add salt and olive oil.
- Using a fork, gradually incorporate the flour into the eggs.
- Once the mixture becomes too thick for the fork, use your hands to knead the dough.
- Knead for about 10 minutes until smooth and elastic. Add a few drops of water if the dough is too dry.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Step 2: Prepare the filling
- In a bowl, combine ricotta, Parmesan, egg, parsley, nutmeg, salt, and pepper.
- Mix thoroughly until well combined.
- Refrigerate until ready to use.
Step 3: Roll and fill the ravioli
- Divide the dough into 4 portions. Work with one portion at a time, keeping the rest covered.
- Using a pasta machine or rolling pin, roll the dough into a thin sheet (about 1/16 inch thick).
- Place 1 teaspoon of filling at intervals of about 1.5 inches on the dough sheet.
- Brush water around each mound of filling.
- Place a second sheet of dough over the top and press down gently around each filling to seal.
- Cut into squares or use a round cutter to create ravioli shapes.
- Crimp the edges with a fork to ensure they’re sealed properly.
Step 4: Cook the ravioli
- Bring a large pot of salted water to a boil.
- Gently add the ravioli to the boiling water, cooking in batches if necessary.
- Cook for about 3-4 minutes until they float to the surface and are tender.
- Remove with a slotted spoon.
Step 5: Prepare the sauce and serve
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Add sage leaves and cook until the butter is lightly browned and fragrant.
- Add the cooked ravioli to the skillet and toss gently to coat.
- Serve immediately with freshly grated Parmesan cheese on top.
Tips:
- If you don’t have time to make pasta from scratch, you can use wonton wrappers as a shortcut.
- Leftover ravioli can be frozen before cooking. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag.
- For variety, try different fillings such as mushroom, spinach and ricotta, or butternut squash.
Top 7: Nepalese Momo
Nepalese Momo Recipe
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
For the filling (meat version):
- 1 pound ground chicken or pork
- 1 cup onion, finely chopped
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the filling (vegetarian version):
- 2 cups cabbage, finely chopped
- 1 cup carrot, grated
- 1 cup mushrooms, finely chopped
- 1/2 cup spinach, chopped
- 1 cup onion, finely chopped
- 2 tablespoons ginger, minced
- 2 tablespoons garlic, minced
- 1/4 cup cilantro, chopped
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the tomato dipping sauce (achar):
- 4 tomatoes, chopped
- 1/4 cup cilantro
- 2 green chilies
- 3 cloves garlic
- 1-inch piece ginger
- 1 tablespoon sesame seeds, toasted
- 1/2 teaspoon Szechuan pepper (timur) if available
- 1 tablespoon vegetable oil
- Salt to taste
- 1 tablespoon lemon juice
Instructions:
Prepare the dough:
- In a large bowl, mix flour and salt.
- Gradually add warm water while kneading until you form a smooth, elastic dough.
- Cover with a damp cloth and let rest for 30 minutes.
Prepare the filling:
- For meat filling: Mix all meat filling ingredients in a bowl until well combined.
- For vegetarian filling: Heat oil in a pan and sauté onion, garlic, and ginger until fragrant. Add vegetables and spices, cook until softened but still crisp. Cool before using.
Make the dipping sauce:
- Heat oil in a pan, add chopped tomatoes and cook until soft.
- In a blender, combine cooked tomatoes with all other sauce ingredients and blend to a smooth consistency.
- Transfer to a bowl and let cool.
Assemble the momos:
- Divide the dough into small balls (about 2 inches in diameter).
- Roll each ball into a thin circle (about 3-4 inches in diameter).
- Place a tablespoon of filling in the center of each circle.
- Fold and pleat the edges to form a round dumpling, making sure to seal it completely.
- Continue until all dough and filling are used.
Cook the momos:
- Prepare a steamer by lining the steamer trays with cabbage leaves or parchment paper.
- Arrange the momos in the steamer, leaving space between each as they will expand.
- Steam for 15-18 minutes until the dough is cooked through and translucent.
Serve:
- Serve the momos hot with the tomato dipping sauce on the side.
- Garnish with fresh cilantro if desired.
Top 8: Tibetan Momo
Tibetan Momo Recipe
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 pound ground yak meat (substitute with beef or lamb if unavailable)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons cilantro, chopped
- 1 teaspoon Szechuan peppercorns, ground
- 1/2 teaspoon turmeric
- 1 teaspoon cumin, ground
- 1/2 teaspoon coriander, ground
- Salt to taste
- 2 tablespoons vegetable oil
For the Chili Sauce:
- 6 dried red chilies
- 4 fresh tomatoes, chopped
- 3 cloves garlic
- 1 inch ginger
- 1 teaspoon Szechuan peppercorns
- Salt to taste
- 1 tablespoon vegetable oil
Instructions:
- Make the dough: Mix flour and water in a bowl until it forms a smooth dough. Knead for about 5 minutes until elastic. Cover with a damp cloth and let rest for 30 minutes.
- Prepare the filling: Mix the ground meat with chopped onions, garlic, ginger, cilantro, and all the spices. Add salt and oil, then mix thoroughly.
- Divide the dough into small balls (about the size of a ping pong ball).
- Roll each ball into a thin circle about 3-4 inches in diameter.
- Place a tablespoon of filling in the center of each circle.
- Fold and pleat the edges to form a dumpling. Traditional Tibetan momos have a circular pleated pattern.
- Prepare a steamer by lining it with cabbage leaves or parchment paper to prevent sticking.
- Arrange the momos in the steamer, leaving space between them as they will expand during cooking.
- Steam for 15-18 minutes until the dough is cooked through and translucent.
- While the momos are steaming, prepare the chili sauce: Toast the dried chilies and Szechuan peppercorns in a dry pan until fragrant.
- Blend the toasted spices with tomatoes, garlic, and ginger until smooth.
- Heat oil in a pan and cook the blended mixture for about 10 minutes until it thickens. Season with salt.
- Serve the momos hot with the chili sauce on the side.
For a vegetarian version: Replace the meat with a mixture of finely chopped cabbage, carrots, mushrooms, and tofu. Season with the same spices.
Top 9: Shanghai Soup Dumplings (Xiao Long Bao)
Ingredients
For the Soup Gelatin:
- 1 pound (450g) pork skin and bones
- 1 pound (450g) chicken wings
- 2 scallions, cut into 2-inch pieces
- 1-inch piece ginger, sliced
- 2 tablespoons Shaoxing wine
- Salt to taste
For the Filling:
- 1 pound (450g) ground pork (preferably fatty)
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ginger, finely minced
- 2 scallions, finely chopped
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For the Dough:
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (235ml) hot water (about 140°F/60°C)
- 1/2 teaspoon salt
For the Dipping Sauce:
- 1/4 cup black vinegar
- Ginger, julienned
Instructions
Step 1: Make the Soup Gelatin (1 day ahead)
- In a large pot, combine pork skin/bones, chicken wings, scallions, and ginger.
- Add enough cold water to cover by 1 inch.
- Bring to a boil, then reduce heat to low and simmer for 2 hours, skimming occasionally.
- Strain the broth through a fine-mesh sieve.
- Add Shaoxing wine and salt to taste.
- Transfer to a shallow container and refrigerate overnight until completely gelled.
Step 2: Make the Dough
- In a mixing bowl, combine flour and salt.
- Slowly add hot water while stirring with chopsticks or a fork.
- Once the mixture is cool enough to handle, knead for 5-8 minutes until smooth.
- Cover with plastic wrap and let rest for 30 minutes.
Step 3: Prepare the Filling
- Dice the gelled soup into tiny cubes (about 1/4 inch).
- In a large bowl, combine ground pork, Shaoxing wine, soy sauce, sesame oil, sugar, minced ginger, chopped scallions, white pepper, and salt.
- Stir in one direction until the mixture becomes sticky and well-combined.
- Gently fold in the diced soup gelatin. Refrigerate until ready to use.
Step 4: Form the Dumplings
- Divide the dough into 4 equal portions.
- Roll each portion into a long rope about 1 inch in diameter.
- Cut each rope into small pieces, about 10-12g each.
- Roll each piece into a thin circle about 3.5 inches in diameter, keeping the center slightly thicker than the edges.
- Place about 1 tablespoon of filling in the center of each wrapper.
- Pleat the edges, making 18-20 small folds, and twist to seal at the top.
Step 5: Steam the Dumplings
- Line a bamboo steamer with parchment paper (or cabbage leaves) pierced with small holes.
- Place dumplings in the steamer, leaving at least 1 inch between them.
- Steam over boiling water for 8-10 minutes.
- Serve immediately with black vinegar and julienned ginger.
Tips for Eating
- Place the dumpling on a spoon.
- Carefully bite a small hole in the wrapper.
- Suck out some of the hot soup.
- Add a little vinegar-ginger sauce.
- Consume in one bite to enjoy the full flavor experience.
Top 10: Russian Pelmeni
Russian Pelmeni Recipe
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 1 cup cold water
For the filling:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cold water or broth
For serving:
- Sour cream
- Melted butter
- Fresh dill, chopped
- White vinegar (optional)
Instructions
Step 1: Prepare the dough
- In a large bowl, mix flour and salt.
- Create a well in the center and add the egg.
- Gradually pour in cold water while mixing with a fork.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Cover with plastic wrap and let rest for 30 minutes at room temperature.
Step 2: Make the filling
- In a large bowl, combine ground beef, ground pork, finely chopped onion, and minced garlic.
- Add salt, pepper, and cold water or broth.
- Mix thoroughly with your hands until well combined.
- Refrigerate while preparing the dough.
Step 3: Form the pelmeni
- Divide the dough into 3-4 portions.
- On a floured surface, roll each portion into a thin sheet (about 1/16 inch thick).
- Using a round cookie cutter or glass (about 2-3 inches in diameter), cut out circles from the dough.
- Place about 1 teaspoon of meat filling in the center of each circle.
- Fold the dough over to form a half-moon and pinch the edges to seal.
- Then bring the ends together and pinch to form the traditional pelmeni shape.
Step 4: Cook the pelmeni
- Bring a large pot of salted water to a boil.
- Drop the pelmeni into the boiling water in batches.
- Stir gently to prevent sticking.
- Once they float to the surface (about 3-5 minutes), cook for 2-3 minutes longer.
- Remove with a slotted spoon.
Step 5: Serve
- Serve hot with a dollop of sour cream.
- Drizzle with melted butter and sprinkle with fresh dill.
- Some people enjoy adding a splash of vinegar for extra tanginess.
Tips:
- For an authentic touch, add a small ice cube to the meat mixture to keep it juicy.
- Pelmeni freeze exceptionally well before cooking – place them on a floured tray so they don’t stick together.
- Traditional Russian cooking often involves making pelmeni in large batches and freezing them for later use.
- Some regions add different herbs to the filling like dill or parsley.
As we’ve discovered through these 10 remarkable dumpling recipes, these humble pockets of flavor represent so much more than just food – they’re vessels of cultural heritage and family tradition. Whether steamed, boiled, fried, or baked, dumplings remind us how similar our culinary histories truly are, despite geographical distances. The beauty of these recipes lies not just in their delicious flavors, but in their adaptability – you can easily personalize fillings based on your preferences or available ingredients. So gather your loved ones, prepare your favorite dumpling recipe from our collection, and create your own dumpling traditions. After all, the best recipes are those shared with others!