Homemade beef and bell pepper pelmeni are truly worth the effort; making dumplings from scratch has always been a symbol of coziness and family warmth. In this recipe, the classic combination of meat and dough is elevated with a vibrant touch: sweet bell peppers and sautéed onions with spices turn a simple filling into a culinary masterpiece. The thin, almost translucent water-and-egg dough is incredibly elastic, securely trapping all the flavorful meat juices inside. If you don't need all the dough at once, you can wrap it in plastic and freeze it—it handles the cold perfectly and retains its texture for rolling out later.
Aromatic homemade beef and bell pepper pelmeni offer a creative twist on a classic dish.
Dough ingredients
- 320 g (2 1/2 cups) all-purpose flour
- 1/2 teaspoon fine salt
- 1 large egg
- 130 ml (1/2 cup plus 1 tbsp) cold water
Filling ingredients
- 250-300 g (9-10.5 oz) ground beef
- 1 onion
- 2 garlic cloves
- 1 red bell pepper
- 1/2 green chili pepper
- 1/2 tsp each coriander and cumin seeds
- Small bunch of fresh cilantro
- Salt, black pepper, vegetable oil, and butter
How to make beef and bell pepper pelmeni
Make the dough. Whisk the egg with cold water and salt. Pour the flour onto a cutting board, make a well in the center, and gradually pour in the egg mixture, stirring to combine. Once the flour forms a shaggy dough, begin kneading by hand until it stops sticking to your hands and the board. Place the dough in a bowl, cover tightly with plastic wrap, and refrigerate for 30 minutes.
Let the dough rest in the refrigerator to make it more elastic and pliable for rolling.
Meanwhile, as the dough rests, prepare the filling. Finely chop a large onion. Crush the garlic cloves with the flat of a knife and mince them. Heat a tablespoon of vegetable oil in a skillet and add an equal amount of butter. Once the butter has melted, add the minced onion and garlic.
Sautéing the onion in a blend of vegetable oil and butter gives the filling a delicate, creamy flavor.
Crush the coriander and cumin seeds in a mortar. Add the spices to the skillet, sprinkle the vegetables with a pinch of salt, and sauté over low heat until the onion is soft and translucent.
Freshly ground coriander and cumin enhance the beef, making the filling truly savory and aromatic.
Halve the red bell pepper, remove the seeds, rinse, and finely dice. Crush the green chili half, shake out the seeds, and slice it into thin strips. Add the peppers to the skillet and sauté with the onion for 7 minutes over low heat.
Bell pepper adds juiciness and vibrant colors to the filling, which will peek through the cooked dough.
Add a small bunch of finely chopped cilantro to the chilled ground beef.
Fresh cilantro is the perfect companion for beef, giving the dish a refreshing aroma.
Fold the cooled sautéed vegetables into the ground meat and season with salt to taste.
Thoroughly combine the meat with the vegetable mixture to ensure the flavors are evenly distributed.
Thoroughly mix the filling—at this stage, you can knead it by hand just like the dough to ensure it is evenly combined.
The filling should be smooth and uniform so the dumplings are easy to shape and hold together perfectly.
Remove the dough from the refrigerator. Dust your work surface and rolling pin with flour. Cut off a piece of the dough and roll it out very thinly, to about 1 millimeter (1/25 inch) thick. Wrap the remaining dough in plastic so it doesn’t dry out.
The dough should be rolled to a thickness of about 1 millimeter (1/25 inch)—this is the key to a delicate texture.
Cut out circles 5 centimeters (2 inches) in diameter. Place a teaspoon of the meat filling in the center of each circle.
Place the filling in the center of each circle, leaving enough space around the edges to seal them properly.
Lightly moisten the edges of the circles with water to ensure a tight seal. Fold the dough into a half-moon, then pinch the ends together to form a classic pelmeni shape. You can transfer the finished dumplings to a floured board and freeze them, or cook them immediately.
At this stage, you can freeze the dumplings for later or drop them straight into boiling water.
Pour 1.5 liters (about 6 cups) of water into a pot, season generously with salt, and add a bay leaf and some black peppercorns. Drop the pelmeni into the boiling water. Simmer for 5 minutes after they float to the surface.
Boil the dumplings in salted, spiced water for 5 minutes after they float to the surface.
Serve the hot beef and bell pepper pelmeni drizzled with melted butter and a splash of vinegar.
Hot pelmeni are best served with melted butter and a splash of vinegar to perfectly balance the flavors.
Serve the finished beef and bell pepper pelmeni immediately while they are still steaming. Traditionally, this dish is paired with a pat of butter and a splash of vinegar, which perfectly cuts through the sweetness of the pepper and the richness of the beef. Cold, thick Smetana (sour cream) or a homemade tomato and fresh cilantro sauce also make excellent accompaniments.
If you decide to make a batch for the future, freeze them on a flat, floured board first, transferring them to a freezer bag only once they are completely solid. A crucial secret: to keep the filling as juicy as possible, do not overcook them—five minutes after they float in the boiling, spiced water is plenty of time for the delicate dough and meat to reach perfect doneness.
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