Russia / Main
Pelmeni
Small dumplings of unleavened dough with chopped meat and onion, boiled in broth.
Ingredients
- Flour600 g
- Eggs2
- Iced water220 ml
- Beef400 g
- Pork, fatty400 g
- Onions2
- Crushed ice50 g
- Bay leaf2
- Butter60 g
- Soured cream, to serve200 ml
- Vinegar, to serve30 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a stiff dough from the flour, eggs, iced water and salt and work it fifteen minutes.
Wrap it in film and refrigerate it forty minutes.
Chop the meat by hand or put it through a coarse plate, and mix it with the grated onion, salt and pepper.
Work the crushed ice into the filling and chill it twenty minutes.
Roll the dough a millimetre thick and cut six-centimetre rounds.
Put a teaspoon of filling on each round, fold it into a half-moon, seal it and join the ends into a ring.
Boil them in salted broth with bay for four minutes after they surface, and serve with butter and soured cream.
