Perfect Dough for the Russian Dumplings (Pelmeni)
How to make the perfect dough for Russian Pelmeni with this easy-to-follow recipe. This tender, elastic dough is ideal for dumplings and holds together beautifully during cooking and even after freezing.
Flour
For traditional, classic dumplings, you need plain, all-purpose wheat flour of the highest grade. You can use first or second-grade flour, but your dumplings will turn out gray, and the moisture absorption will be different, requiring you to adjust the recipe by adding more liquid. That’s why all our recipes are based on using high-grade flour. Stick with the best, and you’ll get the best results!
Salt
Salt isn't just about flavor—it's essential. To ensure your dough is tasty, use 1.5-2% salt by weight. Salt plays a crucial role in gluten formation, which gives the dough its perfect texture. Skipping the salt would be a mistake, as it impacts both the taste and the structure of your dumplings. Don't underestimate this small but vital ingredient!
Dough to Filling Ratio
How much dough should you make relative to the weight of the filling? The weight of the dough should be equal to the weight of the filling. For a well-balanced dumpling, aim for a 50/50 ratio of dough to filling. This ensures each dumpling is harmonious in taste, giving you the perfect bite every time.
Recipe for Perfect Pelmeni Dough
Preparation Time: 30 minutes
Servings: 8
Ingredients:
- 450 g wheat flour
- 250 ml boiling water
- 1 large egg
- 3 tbsp vegetable oil (Use refined, odorless vegetable oil)
- 0.5 tsp salt
Instructions:
Prepare the Flour: Sift the flour into a large bowl. You might need a little more or less flour depending on the dough's consistency.
Mix Salt and Flour: Add salt to the flour and mix well.
Beat the Egg: Crack the egg into a separate container and beat it lightly with a fork.
Combine Ingredients: Make a small well in the flour, pour in the egg, and add the vegetable oil. Mix the flour with the egg and oil using a fork. The goal is to just combine them slightly, not to knead the dough yet.
Add Boiling Water: Boil water and pour it into a cup. Immediately pour the boiling water into the flour mixture in a thin stream while constantly stirring. Wear an oven mitt to avoid burning your hand.
Initial Mixing: Mix the dough actively with a fork as it will be hot. Initially, it may seem too dry, but this is just the beginning. Do not add extra water. Once the dough cools down a bit, you can start kneading it by hand.
Knead the Dough: Once the dough is cool enough, knead it by hand until all the flour is incorporated and the dough becomes smooth and uniform.
Final Kneading: Transfer the dough to a work surface and continue kneading. You shouldn't need to add extra flour as the dough won't be sticky. If the dough is too sticky (possibly due to low-gluten flour), add a little more flour. Be careful not to add too much to avoid making the dough too dense. The dough should remain soft and pliable. Knead until smooth and form into a ball.
Rest the Dough: Cover the dough with a towel and let it rest for 20 minutes. During this time, the gluten will develop, making the dough elastic and strong. After resting, the dough will be ready to use. It rolls out easily, doesn't stick, and doesn't tear. You can roll it out very thin.
This dough made with boiling water and vegetable oil holds together well and doesn't fall apart during cooking. It retains its properties even after freezing.
This is my go-to recipe for dough when I am making Pelmeni, and each time they turn out delicious!