Pelmeni

Ingredients

Dough

• 400 g (3¼ cups) all-purpose flour, plus more for dusting
• 1 egg
• 150 ml (⅔ cup) cold water
• 1 tsp salt

Filling

• 300 g (10 oz) ground beef
• 200 g (7 oz) ground pork
• 1 onion, grated, with its juice
• 2 cloves garlic, grated
• 2 tsp salt
• ½ tsp black pepper
• 3 tbsp cold water or stock

To serve

• Melted butter
• Sour cream
• Fresh dill
• Vinegar or grainy mustard

Steps

1. Mix the flour, egg, water and salt into a firm dough. Knead for 8 minutes until smooth and elastic. Wrap and rest for 30 minutes.
2. Mix the beef, pork, onion, garlic, salt, pepper and water with your hands for 2 minutes until sticky and well combined. The water keeps the filling juicy.
3. Roll a quarter of the dough on a floured surface until 1.5 mm (1/16 in) thick, almost translucent. Cut 5 cm (2 in) circles with a glass or cutter.
4. Place ½ tsp of filling in the centre of each. Fold in half, press the edge to seal, then pinch the two corners together around your finger to make a little hat shape.
5. Set the pelmeni on a floured tray in a single layer and keep them from touching. Repeat with the remaining dough, rerolling the scraps.
6. Bring a large pot of salted water with a bay leaf to a rolling boil, then reduce to a steady simmer.
7. Add the pelmeni in batches of 20 and stir once. When they float, cook another 5 minutes until the dough is tender and the filling is 71°C (160°F).
8. Lift out with a slotted spoon, toss with butter, and serve with sour cream, dill and vinegar.

Notes

• Make ahead: freeze the filled pelmeni on trays for 2 hours, then bag; cook from frozen, adding 2 minutes.
• Fried: leftover pelmeni are great browned in butter in a skillet.
• Soup: serve a few in hot chicken broth with dill.
• Chef's touch: let the serving butter turn nutty brown before tossing; it takes a minute and adds depth.
• Pair with: crisp dill pickles or a cucumber and dill salad.