Pelmeni

🥘 Ingredients

• ground beef 5% 450 g
• ground pork 5% 450 g
• salt 2 tsp
• pepper
• onions (medium) 2
• garlic 4 cloves
• flat leaf parsley ½ bunch
• dill ½ bunch
• water 125 ml
• Dumplings Dough 1 kg
• salt
• bay leaves 2
• butter 2 tbsp
• sour cream
• fresh dill
• parsley

Filling

1. 1

   Make the meat filling by combining ground beef 5% , ground pork 5% , salt and pepper . In a standing mixer 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.

Assembly

1. 1

   Divide the Dumplings 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 2mm in thickness. Keep the rest of the dough covered to avoid drying out. Cut out circles with a 5-7 cm cookie cutter .
2. 2

   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.
3. 3

   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.
4. 4

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