ЖАВ как варить пельмени
ЖАВ как варить пельмени is a easy Russian recipe that serves 4. 200 calories per serving. Recipe by И Ж on YouTube.
Prep: 5 min | Cook: 16 min | Total: 31 min
Cost: $5.13 total, $1.28 per serving
Ingredients
- 500 g Pelmeni (frozen) (store‑bought frozen dumplings, no need to thaw)
- 2 L Water (cold tap water)
- 1 tsp Salt (kosher or table salt)
- 1 tsp Vegetable Oil (neutral oil such as canola or sunflower)
- 1 tbsp Butter (melted, optional for serving)
Instructions
Heat water to 60‑70°C
Fill the large pot with 2 L of cold water and place it on the stove over medium heat. Heat until small bubbles appear on the bottom (about 60‑70 °C).
Time: PT5M
Temperature: 60-70°C
Season the water
Add 1 tsp salt and 1 tsp vegetable oil to the warm water and stir gently.
Time: PT1M
Temperature: 60-70°C
Add the pelmeni
Gently lower the frozen pelmeni into the pot using the ladle, spreading them out so they don’t touch.
Time: PT1M
Temperature: 60-70°C
First cold‑water shock
When the water returns to a rolling boil, pour in ½ cup cold water, stir, and wait for the water to come back to a boil.
Time: PT2M
Temperature: 100°C
Second cold‑water shock
Repeat the cold‑water addition: add another ½ cup cold water, stir, and bring back to a boil.
Time: PT2M
Temperature: 100°C
Third cold‑water shock
Add the final ½ cup cold water, stir, and let the pot reach a rolling boil once more.
Time: PT2M
Temperature: 100°C
Test for doneness
Remove one pelmeni with the ladle, let it cool briefly, then cut it open. The filling should be hot and the dough firm yet tender.
Time: PT3M
Drain and serve
Using the colander, drain the pelmeni and transfer to a serving bowl. Drizzle with melted butter if desired and serve hot with broth or sour cream.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 10 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: contains gluten, contains meat, not vegan, not vegetarian
Allergens: wheat, egg, meat
Ingredient Substitutions
- Instead of Pelmeni (frozen): homemade pelmeni
- Instead of Salt: sea salt
- Instead of Vegetable Oil: any light oil
- Instead of Butter: margarine, olive oil drizzle
Equipment Needed
- Large Pot
- Ladle
- Colander
- Stove
Critical Steps — Do Not Skip
- Do not add pelmeni to water that is already at a full rolling boil.
- Add cold water three times, allowing the pot to return to a boil each time.
- Test one dumpling for doneness before removing the whole batch.
Chef Tips from the Video
- A pinch of sugar in the water can enhance the natural sweetness of the meat filling.
- For extra flavor, add a bay leaf or a few peppercorns to the cooking water.
Troubleshooting
Pelmeni stick together after cooking.
Ensure you add oil at the start and perform the three cold‑water shocks; also avoid overcrowding the pot.
Dumplings are undercooked in the center.
Give the water an extra minute of boiling after the third cold‑water addition, or test another dumpling.
The broth becomes cloudy and starchy.
Do not add pelmeni to a full boil; the lower temperature prevents excess starch from leaching out.
Storage
Refrigerator: Store cooked pelmeni in an airtight container for up to 2 days. Reheat gently in hot water or microwave.
Freezer: Do not freeze cooked pelmeni. Raw frozen pelmeni can be kept in the freezer for up to 3 months.
Room temperature: Do not leave cooked pelmeni at room temperature for more than 2 hours.
Make-Ahead Tips
- Freeze raw pelmeni on a tray, then transfer to a zip‑top bag for long‑term storage.
- Cook a large batch, cool quickly in an ice bath, and refrigerate for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of pelmeni in Russian cuisine?
Pelmeni are a traditional Siberian dumpling that traveled across Russia as a convenient, hearty food for hunters and travelers. They are typically filled with minced meat and served in broth, embodying the rustic, comfort‑food spirit of Russian households.
What are the traditional regional variations of pelmeni in Russian cuisine?
In the Ural region pelmeni are often smaller and filled with a mix of pork, beef, and lamb, while in Siberia they may include wild game. Some regions add onions or garlic to the filling, and in the Far East you’ll find pelmeni served with a splash of soy‑based sauce.
How are pelmeni traditionally served in Russia?
Pelmeni are traditionally boiled and served hot in their cooking broth, sometimes topped with a pat of butter, sour cream, or fresh dill. They can also be pan‑fried after boiling to create a crispy exterior.
During which occasions are pelmeni commonly prepared in Russian culture?
Pelmeni are a staple for family gatherings, winter holidays, and especially during New Year celebrations when large batches are made to feed many guests. They are also popular as a quick weekday dinner.
What makes this boiled‑pelmeni method special compared to other Russian cooking techniques?
The method uses a gradual temperature rise and three cold‑water shocks, which keep the dough elastic, prevent the starch from turning gummy, and ensure the dumplings stay separate and tender—something many home cooks miss when they drop them into a rolling boil.
What are the most common mistakes to avoid when making boiled pelmeni using this recipe?
Common errors include adding the dumplings to water that is already at a full boil, skipping the cold‑water additions, and overcrowding the pot. Each mistake leads to sticky, over‑cooked or unevenly cooked pelmeni.
Why does this pelmeni recipe use cold‑water shocks instead of continuous boiling?
Cold‑water shocks lower the temperature briefly, which prevents the outer starch layer from gelatinizing too quickly. This keeps the dumpling skin firm and non‑sticky while allowing the interior to finish cooking gently.
Can I make pelmeni ahead of time and how should I store them?
Yes, you can freeze raw pelmeni on a tray and then transfer them to a freezer bag for up to three months. Cooked pelmeni should be refrigerated in an airtight container and consumed within two days; reheat gently in hot water.
What texture and appearance should I look for when the pelmeni are done?
Fully cooked pelmeni should float to the surface, have a smooth, slightly glossy skin, and feel firm yet tender when bitten. The filling should be hot and the meat fully cooked without any pinkness.
What does the YouTube channel И Ж specialize in?
The YouTube channel И Ж focuses on practical Russian home‑cooking tips, often highlighting traditional dishes and simple techniques that help everyday cooks achieve authentic results without fancy equipment.
How does the YouTube channel И Ж's approach to Russian cooking differ from other Russian cooking channels?
И Ж emphasizes scientific explanations—like temperature control and starch behavior—combined with clear, step‑by‑step visuals, whereas many other channels simply demonstrate the recipe without explaining why each step matters.
Last updated: September 6, 2026
