Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Servings 6 people



  • 2/3 cups buttermilk
  • 1 Tbsp sour cream
  • 2 large eggs
  • 2 cups warm water
  • 1 1/2 tsp salt
  • 7 cups unbleached all-purpose flour plus 6 Tbsp


  • 1 lb ground turkey
  • 1 lb ground pork
  • 1 medium onion finely diced
  • 1 Tbsp olive oil
  • 3 garlic cloves pressed
  • 1/2 tsp ground pepper
  • 3/4 tsp salt
  • 1 tsp hot sauce optional



  • Pelmeni Dough:
  • Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 Tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended
  • Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.
  • Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup). Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
  • Place the dough on a lightly floured surface.


  • Heat 1 Tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
  • Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).


  • Cut off about tennis-ball-size chunks of dough and roll out into a circle.
  • Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
  • Roll out another chunk of dough and place over the mold.
  • Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
  • Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
  • Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
  • Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.


  • Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

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