If you’ve ever explored traditional Russian food, you’ve probably encountered the iconic blini—thin, tender crepes served sweet or savory, and found at nearly every festive table. Today, we’re diving into a classic with a comforting twist: Russian blini with chicken and dill stuffing. This dish is a staple in many Russian households, often passed down through generations, and it makes a perfect addition to any Russian breakfast, lunch, or cozy Russian dinner. Think of it as a savory cousin to cheese blintzes or even the beloved syrniki recipe—only here, juicy shredded chicken and aromatic dill take center stage.
Whether you’re exploring Russian snacks, trying your hand at blinis for the first time, or just craving something soul-soothing and flavorful, this recipe will walk you through every step. It brings together a homemade traditional Russian blini recipe with a creamy chicken filling for a hearty, elegant dish you’ll make again and again.
Russian Blini with Chicken and Dill Stuffing
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer, Brunch, Main Course
Cuisine Russian
Mixing bowls One large for the batter and one medium for the filling.
Whisk To ensure a lump-free batter.
Non-stick skillet or crepe pan A 9 or 10-inch pan works perfectly. You can also use a well-seasoned cast iron skillet.
Spatula A thin, wide spatula helps in flipping delicate blinis.
Ladle or Measuring Cup For pouring consistent amounts of batter.
Knife and Cutting Board For prepping ingredients.
Sauté pan For cooking the onion and warming the filling.
For the Blini (Russian Crepes)
- 2 cups whole milk warm
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 tablespoons melted butter plus more for frying
- ½ teaspoon baking powder optional, for extra fluffiness
For the Chicken and Dill Stuffing
- 2 cups cooked chicken breast or thighs finely shredded
- 3 tablespoons fresh dill finely chopped
- 1 small onion finely diced
- 2 tablespoons sour cream
- 2 tablespoons cream cheese optional, for extra creaminess
- Salt and pepper to taste
- 1 tablespoon butter or oil for sautéing onion
Optional Toppings
- Sour cream classic and traditional
- Melted butter
- Fresh dill sprigs
- Pickled cucumbers on the side
- Red caviar for an elevated, luxurious touch
Make the Blini Batter
Start by whisking the warm milk, eggs, and sugar in a large bowl. Slowly add the flour and salt, whisking until smooth. Stir in the melted butter. Let the batter rest for about 10–15 minutes. This rest helps the flour fully hydrate, giving you soft, pliable blinis.
Optional Tip: For an airier texture, you can add ½ teaspoon of baking powder or a splash of sparkling water.
Cook the Blinis
Heat a non-stick skillet over medium heat and brush it lightly with butter. Pour in about ¼ cup of batter and swirl to coat the pan evenly. Cook until the edges start to brown and the center sets—about 1 to 2 minutes. Flip gently and cook the other side for another 30 seconds.
Transfer to a plate and keep warm under a kitchen towel. Repeat until all batter is used. You should have 8–10 blinis.
Prepare the Chicken and Dill Filling
In a skillet, heat butter over medium heat and sauté the diced onion until translucent and golden. In a bowl, mix the cooked chicken, dill, sautéed onion, sour cream, and cream cheese (if using). Season with salt and pepper. Stir until well combined and warm the mixture if it’s not already.
Fill and Roll the Blinis
Place a blini on a flat surface. Spoon 2–3 tablespoons of filling onto the lower third of the crepe. Fold the bottom up over the filling, then fold in the sides and roll up like a burrito.
Note: This is similar to the technique used in a classic blinchiki recipe—another Russian crepe-style dish often filled with meat, mushrooms, or cottage cheese.
Pan-Fry for a Golden Finish (Optional)
Though optional, pan-frying the filled blinis gives them a delicious golden crust. Heat a little butter in a pan and lightly sear the rolled blinis for 1–2 minutes on each side until golden brown.
Pairings
Russian blini with chicken and dill stuffing is wonderfully versatile and can be enjoyed with a wide variety of side dishes and drinks:
- Side dishes: Serve with a fresh cucumber and tomato salad or some sautéed mushrooms for a rustic feel. Pickled vegetables are also very common in Russian dinners and pair perfectly with the mild richness of the blini filling.
- Toppings: Sour cream is the most traditional topping, but a spoonful of red caviar or a drizzle of melted butter adds elegance and depth.
- Drinks: A glass of cold kefir or warm black tea with lemon (a Russian classic) makes for a comforting meal. For something stronger, vodka is traditionally served at celebrations featuring blinis.
- Dessert: If you want to keep things traditional, finish your meal with sweet blinis topped with jam or honey—or even syrniki, another popular Russian breakfast treat made from farmer’s cheese.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely. In fact, thighs tend to be more flavorful and juicy, which works beautifully in this recipe. Just make sure they’re well-cooked and shredded finely.
2. Can I make this recipe ahead of time?
Yes, both the blinis and the filling can be made in advance. Store blinis stacked with parchment paper between them and cover tightly. Reheat gently in a pan before filling. The stuffed blinis can also be frozen and reheated when needed.
3. What other fillings work with Russian blinis?
This blini recipe is incredibly flexible. You can try ground beef and onion, mushroom and sour cream, or even go sweet with jam or sweetened farmer’s cheese—much like cheese blintzes.
4. Is this similar to a piroshki recipe?
While both are part of traditional Russian food and feature savory fillings, piroshki are typically baked or fried dough pastries, not crepes. However, the chicken and dill filling would also work wonderfully in a piroshki-style preparation.
5. Can I use store-bought crepes instead?
You can, especially if you're short on time. Just look for plain, unsweetened crepes and warm them up before filling. However, making them from scratch using a traditional Russian blini recipe will give you the authentic flavor and texture you won’t get from store-bought alternatives.
