Pelmeni (Russian dumplings)

Step 1/5

• 150 g flour
• ¼ tsp salt
• ½ egg
• 100 ml water

• fine sieve
• bowl (large)
• cooking spoon
• fork
• kitchen towel

Use a fine sieve to sift flour into a large bowl. Add salt, then use a spoon to make a well in the center of the flour and crack in the egg. Use a fork to whisk the egg into the flour. While whisking, gradually add water until you have a sticky dough. Use your hands to fully integrate any remaining flour into the dough. Transfer dough to a floured work surface, knead until smooth, approx. 3—5 min. Transfer dough back to the bowl, cover with a clean kitchen towel, and let rest for approx. 30 min.

Step 2/5

• ½ onion
• 1 cloves garlic
• 75 g ground beef
• 75 g ground pork
• salt
• pepper

• cutting board
• knife
• food processor
• bowl (large)

In the meantime, prepare the filling. Peel and quarter onions. Add onions and peeled garlic cloves to a food processor and blend into a paste. Add ground beef and pork to a large bowl, add onion and garlic paste, and season with salt and pepper. Set aside.

Step 3/5

• flour (for dusting)

• bench scraper
• rolling pin

Transfer rested dough to a floured work surface. Divide the dough into four pieces and roll out each with a rolling pin on a floured work surface.

Step 4/5

• cookie cutter

Use a round cookie cutter or glass to cut out rounds of dough. Add approx. 1 tsp of the meat filling to the center of each round of dough. Use your hands to fold the circles into a half moon shape, pinching the edges closed. Then, bring the corners together and pinch to close the pelmeni. Repeat with all the dough and filling.

Step 5/5

• 1 bay leaves
• 50 g sour cream
• dill (for serving)

• pot (large)
• slotted spoon

Bring a large pot of water to boil. Add bay leaves and season with salt. Cook the pelmeni in batches for approx. 5 min., or until they float. Remove with a slotted spoon and serve immediately with sour cream and dill.

Enjoy your meal!