Pelmeni recipe

Thin-skinned dumplings whose raw beef-and-pork filling is beaten with ice water so each one releases its own broth when bitten.

3 hoursmedium10 ingredients

Ingredients

• 500 g ground beef and pork
• 500 g all-purpose flour
• 200 ml water
• 1 egg
• 2 onions
• 100 ml ice water
• 30 g butter
• 150 g sour cream
• 1 tsp salt
• 1 tsp black pepper

How to make Pelmeni

1. Knead 500 g of flour, 1 egg, 100 ml of water and 1 tsp of salt into a stiff dough for 10 minutes, then wrap it and rest it 30 to 60 minutes.
2. Grate or blitz 2 onions to a pulp and mix them with 500 g of ground meat, half beef and half pork, plus 1 tsp of salt and 1 tsp of black pepper.
3. Work 100 ml of ice water into the meat a spoonful at a time until the filling is soft and sticky. That water turns to broth inside the dumpling and is what separates pelmeni from a plain meat parcel.
4. Roll the dough out to 1 to 2 mm, thin enough to see through, and cut 5 to 6 cm rounds with a glass.
5. Put 1 tsp of raw filling on each round, fold into a half-moon and press the edges shut, then bring the two corners together and pinch them into a ring.
6. Lay them apart on a floured tray and freeze them solid for at least 1 hour; pelmeni are made to be frozen raw and boiled straight from the freezer.
7. Boil them in a large pot of well-salted water and count 4 to 5 minutes from the moment they float.
8. Drain, toss with 150 g of butter and serve with sour cream, a splash of vinegar and dill on the side.

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