Russian jiaozi is called Pelmeni, and jiaozi's noodles are sometimes filled with eggs, including meat (one or more mixtures) and mushrooms. In the traditional Udmurt recipe, dumpling stuffing is mixed with meat, including 45% beef, 35% mutton and 20% pork. In jiaozi in the western Urals, mushrooms, onions, turnips and pickles are sometimes used instead of meat. Some ingredients will add black pepper.

The word pelmeni, a Russian jiaozi, comes from Pel 'nyan (пельнян?), which is the way to write ear bread in the local language. It is not clear when Russian jiaozi first entered the Russian menu. There is a saying that it came from China and was brought to Siberia by Mongols and introduced to Europe. Pelmeni is also one of the traditional foods of Tatars, known as Pilm? N, usually served with clear soup. Pelmeni, a Russian jiaozi, is deeply loved by hunters because of its convenience in carrying, rich nutrition, easy to make and convenient to eat when frozen in winter.

Russian jiaozi's Pelmeni can be preserved for a long time without losing nutrition, and the water that boiled them can be used to make soup.