Slavic Dumplings

Honestly, there are probably as many different recipes for dough for “pelmeni” (Slavic dumplings), as there are Slavic families; each and every family will usually add own “twist” to a recipe. However, there are several generic recipes for the dough, and I present these recipes here for you. As far as the filling goes, even though the usual filling is of meat origin, I’ve seen a number of different fillings, including sautéed cabbage and mashed potatoes with onions and bacon bits. You are only limited by your imagination.

Recipe #1 – This is not just a dough, but simply a song! A gentle, elastic, supple, pleasant to use and very tasty! Any kind of dumplings made with this dough are simply amazing.


– 1 egg,

– salt,

– 3 cups of flour,

– 1 tbsp of vegetable oil,

– 1 cup of boiling hot water.


Add salt to the egg and whisk with a fork. Then add 3 cups of flour and 1 tablespoon of vegetable oil. Thoroughly mix and add 1 cup of boiling water (do not worry, it will not make glue). Mix with a spoon. Then, knead with hands (if necessary, add a little flour). Bon appetite!

Recipe #2 – The dough on sparkling mineral water for dumplings and ravioli.


– 1 cup of sparkling mineral water,

– 1 egg,

– 1/2 tsp of salt,

– 1/2 tsp of sugar,

– 4 tbsps of vegetable oil,

– flour (as much as the dough will take).


In a bowl, combine all of the ingredients except for the flour. Sprinkle in the flour gradually. Knead a soft elastic dough. It should turn out great and should not stick to the hands and the table. Make dumplings or ravioli. This dough can be cooked, stewed, and even baked. Bon appetite!

Recipe #3 – Boiled dough – just super!


– 1 cup of water,

– 50 grams of cream butter,

– a pinch of salt,

– 2 eggs,

– 3 cups of flour.


1. In a saucepan, combine water, add salt and butter (water must boil, dissolve the butter).

2. To boiling hot water, add 1 cup of flour (mix fast).

3. Mix in eggs, one at a time (I mixed with a spoon, then with hands, the mixture was not hot, but warm).

4. Add flour and knead the dough (better to do it gradually, 1 cup at a time).

5. Leave the dough to rest for 30 minutes (cover if necessary).

6. The dough comes out very soft and elastic.

Prepare this dough and you will truly like it 100%. Bon appetite!

Recipe #4 – Boiled dough for dumplings and ravioli. This dough does not contain any eggs, is very elastic, kneads easily, but does not stick to hands or surface.


– 250 ml of boiling water,

– 50 ml of vegetable oil,

– 1/2 tsp. of salt,

– 400 grams of flour (approx.).


Pour oil into boiling water, add salt and half of the flour. Stir with mixer (use the correct fitting for kneading). At first, the dough will be quite lumpy, but very quickly becomes uniform and smooth. Gradually add flour, knead until pretty firm, but soft dough. If the dough is too firm, no matter, you can place it in a bag for 30 minutes, and it will become more plastic. The dough resembles soft clay, molds well, at the same time does not stick to the surface, rolling pin and hands, does not require additional flour. Roll it out pretty thin, it does not tear during stretching, cooks quickly and retains shape well. Try it! I am sure you will like it! Bon appetite!

Recipe #5 – Dough for ravioli and dumplings.


– 2-3 cups of flour (depending on the sort of flour),

– 1/2 cup of milk,

– 1/3 cup of water,

– 1 egg,

– 1 tsp. of vegetable oil,

– 1 tsp. of salt.


So, pour 2 cups of flour onto the table or into a bowl. In the center of the resulting mound, make a small depression. Into that depression, we add the egg, warm water mixed with milk and salt. Thoroughly knead the dough, add to it 1 tsp. of butter and knead well again. The resulting dough cover with a cloth or towel and leave for 40 minutes for curing. After 40 minutes, our wonderful dough is ready.

The classic dough for the dumplings should consist of flour, eggs and water (milk); such composition was determined by centuries of experience of many different peoples. Another question is to determine the correct proportions and here again comes the aid of the experience. The ideal ratio of eggs and water; to each egg there must be on average 2 cups of flour. Warm water/milk is added in order to obtain the desired dough viscosity. Vegetable oil makes the dough more pliable and soft. Salt is added to taste.

Recipes taken from the internet

Written by: Dmitriy Kushnir

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s