Pelmeni

Method

Make the dough by mixing flour, egg, water and half the salt until a firm consistency is achieved, then knead for 10 minutes until smooth and let rest for 30 minutes. Meanwhile, combine minced pork and beef with finely chopped onion, remaining salt and black pepper to create the filling. Roll out the dough thinly to about 3mm thickness and cut into 6cm squares using a knife or pastry wheel. Place a teaspoon of filling in the centre of each square, fold diagonally into a triangle, then bring the two pointed corners together and press to seal, creating the characteristic pelmeni shape. Bring the stock to a boil in a large pot, then carefully drop in the pelmeni in batches to avoid sticking, stirring gently. Simmer for 3-4 minutes after they rise to the surface until they float for one minute, then remove with a slotted spoon. Serve hot in bowls with the cooking broth and a dollop of sour cream.