Whole wheat pelmeni are small Russian style dumplings with a tender, nutty dough wrapped around a juicy ground chicken and onion filling. Making them takes a little patience, but the result is a freezer full of homemade dumplings that cook in minutes.
White whole wheat flour adds fiber and a gentle nutty flavor without making the dough heavy, and the chicken filling keeps the dumplings light. It is a great weekend project to do with family, and the dumplings are ideal for busy weeknights.
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Why This Whole Wheat Pelmeni Recipe Works
The dough is made with just flour, eggs, water, oil and salt, and a 30 minute rest relaxes the gluten so it rolls out thin without snapping back. Thin dough gives a delicate wrapper that cooks quickly and keeps the filling juicy.
A little cold water stirred into the chicken makes the filling moist, and a finely chopped onion and fresh garlic season it from the inside. Because they freeze so well, whole wheat pelmeni turn one afternoon of work into several easy dinners.
Ingredients for Whole Wheat Pelmeni
- 5 3/4 cups white whole wheat flour, about 700 grams
- 1 1/3 cups water, about 300 grams
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoons sunflower oil
- 1 1/2 pounds ground chicken
- 4 cloves garlic, crushed
- 1 onion, finely chopped
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 3 tablespoons cold water, for the filling
White whole wheat flour. It is milled from a lighter wheat, so it gives a softer dough than regular whole wheat. All purpose flour also works if you prefer a more traditional pale dumpling.
Eggs and oil. They make the dough elastic and easy to roll. The oil also keeps the dough from drying out as you work.
Ground chicken. It makes a light, mild filling. Ground turkey works too, and a mix of chicken and a little ground pork gives a richer result.
Onion and garlic. Chop the onion very finely so it blends with the meat, and crush the garlic so it spreads evenly through the filling.
Cold water. A small splash keeps lean ground chicken juicy. Add it a spoonful at a time and mix until the filling holds together.
Sea salt. The filling needs enough salt to taste seasoned after boiling. Fry a small spoonful to taste if you want to check the seasoning.
How to Make Whole Wheat Pelmeni
1. Mix the dough. Whisk the flour and salt in a large bowl, then make a well in the center. Add the eggs and oil, and pour in the water gradually while stirring until a shaggy dough forms.
2. Knead. Turn the dough onto a floured surface and knead for about 10 minutes, until it feels smooth and elastic.
3. Rest the dough. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
4. Make the filling. Combine the ground chicken, onion, garlic, sea salt, black pepper and cold water in a bowl. Mix well and chill until you are ready to fill.
5. Roll the dough. Divide the dough into portions and roll each out on a floured surface into a thin sheet, about 1/16 inch thick. Keep the unused portions covered so they do not dry out.
6. Cut and fill. Cut out circles with a 2 inch round cutter. Place about a teaspoon of filling in the center of each, fold the dough over into a half moon and pinch the edges tightly to seal.
7. Cook the pelmeni. Bring a large pot of salted water to a boil. Add the pelmeni in batches and stir gently. Once they float, cook for 3 to 4 minutes more, until the filling reaches 165 degrees F.
8. Drain and serve. Lift the pelmeni out with a slotted spoon, drain well and serve hot with butter or your favorite sauce.
How to Serve Whole Wheat Pelmeni
Serve the pelmeni with melted butter, sour cream and fresh dill, or with a splash of vinegar and black pepper in the traditional style. A tangy side balances the richness, so add easy homemade dill pickles or a spoonful of creamy ranch dill pickle dip on the side. You can also drop a handful into a bowl of chicken rice soup for a satisfying meal, and pair them with potato salad with sour cream for a picnic spread.
How to Store and Reheat Whole Wheat Pelmeni
Cooked pelmeni keep in the refrigerator for 3 to 4 days in an airtight container. Toss them with a little butter so they do not stick, and reheat in a skillet or in simmering water until steaming hot at 165 degrees F. To freeze uncooked pelmeni, spread them on a floured tray in a single layer, freeze until firm and then move them to a freezer bag. Cook them straight from the freezer, adding a minute or two to the cooking time.
Tips and Variations for Whole Wheat Pelmeni
Do not skip the rest. A rested dough rolls out thin and does not spring back, so give it the full 30 minutes.
Roll thin. A thin wrapper gives a delicate dumpling that cooks quickly. Use plenty of flour on the surface to prevent sticking.
Seal tightly. Pinch the edges firmly and make sure there is no filling on the rim, or the dumplings can open while boiling.
Flour the tray. Place the filled dumplings on a floured tray in a single layer so they do not stick together before you cook or freeze them.
Check the filling temperature. Chicken needs to reach 165 degrees F, as shown on the FDA safe minimum temperature chart.
Stir gently. Stir after adding the dumplings to the pot so they do not stick to the bottom, but do not break the wrappers.
Cook in batches. Too many dumplings at once drop the water temperature and lead to sticking, so work in small batches.
Make it a family project. Rolling, cutting and pinching go faster with several people, and kids enjoy filling the dumplings.
Frequently Asked Questions About Whole Wheat Pelmeni
Can I use regular flour instead of white whole wheat for whole wheat pelmeni?
Yes. All purpose flour gives a paler dumpling, and you may need a little less water. The method stays the same.
How do I freeze whole wheat pelmeni?
Place them on a floured tray in a single layer, freeze until firm and transfer them to a freezer bag. Cook them straight from the freezer.
How do I know when whole wheat pelmeni are done?
They float to the top, and after a few more minutes the filling reaches 165 degrees F. Cut one open if you want to check.
Can I make the dough in a stand mixer?
Yes. Knead it with the dough hook until it is smooth and elastic, then let it rest for 30 minutes before rolling.
What sauce goes ideal with pelmeni?
Melted butter, sour cream and dill are classic, and a splash of vinegar with black pepper is also traditional.
Whole Wheat Pelmeni
Equipment
- Large mixing bowl
- Rolling Pin
- 2 inch round cutter
- Plastic wrap
- Large pot
- Slotted spoon
Ingredients
Main Ingredients
- 5 ¾ cup white whole wheat flour about 700 grams
- 1 ⅓ cup water about 300 grams
- 2 large eggs
- 1 tsp salt
- 2 tbsp sunflower oil
- 1 ½ lb ground chicken
- 4 cloves garlic crushed
- 1 onion finely chopped
- 1 ½ tsp sea salt
- 1 tsp black pepper
- 3 tbsp cold water for the filling
Instructions
Cooking
- Mix the dough. Combine the flour, salt, eggs, oil and water until a dough forms, then knead for 10 minutes. Rest. Wrap the dough and rest it for 30 minutes.
- Make the filling. Mix the chicken, onion, garlic, sea salt, pepper and cold water.
- Roll and cut. Roll the dough thin and cut 2 inch circles.
- Fill. Place a teaspoon of filling in each circle, fold into a half moon and pinch the edges to seal.
- Boil. Cook in salted boiling water in batches until they float, then 3 to 4 minutes more until the filling reaches 165 degrees F.
- Drain. Drain with a slotted spoon and serve hot.
