Pelmeni

🥘 Ingredients

• all purpose flour 330 g
• salt 1 tsp
• egg 1 large
• cold water 225 ml
• extra-lean ground beef 450 g
• extra-lean ground pork 450 g
• salt 2 tsp
• pepper
• onions (medium) 2
• garlic 4 cloves
• flat leaf parsley ½ bunch
• dill ½ bunch
• water 125 ml
• salt
• bay leaves 2
• butter 2 tbsp
• sour cream
• fresh dill
• parsley

1. 1

   In a food processor pulse all purpose flour and salt . With the motor running, add the egg through the tube and then cold water . Let the processor do its work for a minute until the dough forms around the blade.
2. 2

   Transfer the dough into a bowl , cover with a tea towel and let it sit for 30 minutes .
3. 3

   Meanwhile, make the meat filling by combining extra-lean ground beef , extra-lean ground pork , salt and pepper . In a food processor , blend onions (medium) , garlic , flat leaf parsley , dill and water and add to the meat mixture. Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
4. 4

   Divide the dough into quarters and form your quarters into balls. Take one dough ball and roll it out on a well-floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out. Cut out circles with a 2" to 3" cookie cutter .
5. 5

   Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look, go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge. Repeat with the remaining dough circles until you run out of dough and meat.
6. 6

   Set aside a needed amount of pelmeni for dinner and freeze the rest in a well-floured and air-tight container to prevent sticking. Bring a large pot of water to a boil, add salt and bay leaves , drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom. Once they float to the top, cook for 3-5 minutes more.
7. 7

   Drain pelmeni and pour butter over them, gently stir or toss to coat. Serve with sour cream and chopped fresh dill or parsley .