Pelmeni, the beloved Russian dumplings, are traditionally made with simple dough and filled with a savory mix of meat, onion, and spices. But what if we infused this timeless recipe with a modern twist—using sourdough? Sourdough pelmeni combine the tangy complexity of sourdough fermentation with the comforting flavors of this traditional dish, creating a dumpling experience that’s as delicious as it is memorable.
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Why Make Sourdough Pelmeni?
The addition of sourdough starter to the dough brings a subtle tang and a deeper flavor profile that enhances the overall dish. It also creates a more tender, pliable dough that’s a joy to work with. Plus, it’s a great way to use up extra sourdough starter you might have on hand. 
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Tools needed:
Ingredients for Sourdough Pelmeni
For the Dough:
Find the Sourdough Dumpling Dough Recipe HERE!
For the Filling:
- • 1/2 pound ground pork (you can use a mixture of any ground meat of your choice: beef, chicken, pork, lamb, goat)
- • 1/2 pound ground beef
- • 1 large onion, finely grated (the more onion you add the juicer the pelmeni will be)
- • 1 teaspoon salt
- • 1/2 teaspoon black pepper
- • Optional: any herbs (dill, parsley, cilantro, green onion)
How to Make Sourdough Pelmeni
Step 1: Prepare the Dough
1. In a mixing bowl make the sourdough dumpling dough.
4. Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax and the sourdough flavors to develop. Meanwhile let’s make the filling. 
Step 2: Make the Filling
1. In a large bowl, mix the ground pork, ground beef, onion, salt, pepper, and optional herbs. Combine thoroughly but don’t overwork the mixture to avoid a tough texture. 
Step 3: Assemble the Pelmeni
1. Divide the dough into 2-4 portions for easier handling. Roll out one portion on a floured surface until it’s very thin (about 1/16 inch). 
2. Use a round cutter (about 2–3 inches in diameter) to cut out circles of dough. 
3. Place about 1 teaspoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. For the traditional pelmeni shape, bring the two corners together and pinch to form a rounded dumpling.
Step 4: Cook the Pelmeni
1. Bring a large pot of salted water to a boil. 
2. Drop the pelmeni into the boiling water in batches to avoid overcrowding. Cook for 4–5 minutes, or until the dumplings float to the surface and the dough is tender.
3. Remove with a slotted spoon and transfer to a serving dish. Coat with butter so they don’t stick to each other.
Serving Suggestions
• Classic: Serve with sour cream, melted butter, and a sprinkle of fresh dill or green onion.
• Comfort Food: Pair with a rich broth for a soup-like experience.
• Modern Twist: Drizzle with garlic-infused olive oil and a dash of smoked paprika for a fusion-style dish.
Tips for Success
• You can use active or discard sourdough starter.
• Chill the filling slightly before assembling to make it easier to work with.
How to Freeze Sourdough Pelmeni?
Freeze uncooked pelmeni on a tray, then transfer to a freezer bag for quick meals later. They can be cooked straight from frozen!
Ready to try sourdough pelmeni? Let us know how it turns out and share your favorite toppings or serving ideas in the comments below!
Sourdough Pelmeni
Equipment
- Large mixing bowl
- Grater
- Rolling Pin
- Cutting board
- Biscuit cutter
Ingredients
For the Dough:
- Find the Sourdough Dumpling Dough Recipe HERE!
For the Filling:
- 1/2 pound ground pork you can use a mixture of any ground meat of your choice: beef, chicken, pork, lamb, goat
- 1/2 pound ground beef
- 1 large onion - finely grated (the more onion you add the juicer the pelmeni will be)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: any herbs dill, parsley, cilantro, green onion
Instructions
Step 1: Prepare the Dough
- In a mixing bowl make the sourdough dumpling dough.
- Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes. This allows the gluten to relax and the sourdough flavors to develop. Meanwhile let's make the filling.
Step 2: Make the Filling
- In a large bowl, mix the ground pork, ground beef, onion, salt, pepper, and optional herbs. Combine thoroughly but don’t overwork the mixture to avoid a tough texture.
Step 3: Assemble the Pelmeni
- Divide the dough into 2-4 portions for easier handling. Roll out one portion on a floured surface until it’s very thin (about 1/16 inch).
- Use a round cutter (about 2–3 inches in diameter) to cut out circles of dough.
- Place about 1 teaspoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. For the traditional pelmeni shape, bring the two corners together and pinch to form a rounded dumpling.
Step 4: Cook the Pelmeni
- Bring a large pot of salted water to a boil.
- Drop the pelmeni into the boiling water in batches to avoid overcrowding. Cook for 4–5 minutes, or until the dumplings float to the surface and the dough is tender.
- Remove with a slotted spoon and transfer to a serving dish. Coat with butter so they don't stick to each other.
