Pasta
Pelmeni, Russian dumplings
- Preparation time
- 1 h 15
- Servings
- serves 4 (about 40 pieces)
Ingredients
- Flour — to buy400 g
- Salt — to buy1 tsp
- Egg — to buy1
- Ground beef — to buy300 g
- Pork — to buy200 g
- Onion — to buy1
- Pepper — to buy1 pinch
- Butter — to buy30 g (to serve)
- Cream — to buy100 ml (to serve)
- Dill — to buy1 bunch
Preparation
Make the dough: mix the flour and salt, add the egg and water little by little while kneading until you get a firm, smooth dough; cover and let rest for 30 minutes in the fridge.
Meanwhile, make the filling: mix the ground meat, very finely chopped onion, salt and pepper, working it well by hand until smooth and even.
Roll out the dough very thinly (2-3 mm) on a floured surface, then cut out circles about 6-7 cm across with a glass.
Place a small spoonful of filling in the centre of each circle, lightly moisten the edges with a wet finger, fold into a half-moon and pinch the edges firmly to seal (a poorly sealed pelmeni will burst open during cooking).
Bring the two points of the half-moon together and pinch them to form the characteristic little hat shape.
Bring a large pot of salted water to a boil and drop in the pelmeni in small batches, stirring gently so they don't stick to the bottom.
Cook for 5-6 minutes after they float to the surface, until the dough is tender and the filling cooked through.
Drain and serve immediately with a knob of butter, sour cream and dill, or vinegar to brighten it up.