Name: Traditional Russian Pelmeni
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 portions
Ingredients: 125 g plain flour; 0.25 pcs egg; 50 ml water; 0.25 teaspoon salt; 0.25 tablespoon sunflower oil; 62.5 g ground beef; 62.5 g ground pork; 0.25 pcs onion; 12.5 ml water; 0.25 teaspoon salt; 0.25 clove garlic; ground pepper; 0.25 tablespoon salt; 0.75 l water; 0.5 tablespoon butter; 1 tablespoon sour cream

Step by step process

Preparing the Dough

1
Sift the all-purpose flour into a bowl, add salt, egg, and half of the water. Use a spatula to combine the ingredients into a cohesive mass.
2
Gradually add the remaining water and, if desired, a tablespoon of oil. Knead the dough thoroughly by hand for 8-10 minutes until it is smooth, elastic, and not sticky.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
3
Wrap the dough in plastic wrap or cover with a clean towel, and let it rest at room temperature for 30 minutes to soften for easier rolling.

Filling and Shaping

4
In a bowl, mix the ground beef and pork with finely chopped or grated onion, salt, pepper, and cold water. Stir by hand or with a spoon until the filling is well combined and smooth.
TIP:
By adding a small amount of cold water while mixing ground meat, you increase its juiciness and achieve a finer texture. The water also helps evenly bind all the ingredients, ensuring a better filling consistency.
5
Lightly dust your work surface with flour. Roll the dough out into a thin sheet about 1-2 mm thick and cut out circles 6-7 cm in diameter.
6
Place a heaping teaspoon of filling in the center of each dough circle. Fold in half to form a half-moon, and firmly press the edges together to prevent the filling from leaking.
7
Lightly pinch the two ends of the half-moon together to create the classic pelmeni shape. Place finished pelmeni on a floured baking sheet or board to prevent sticking.

Cooking

8
Bring 3 liters of water to a boil in a large pot and season with a tablespoon of salt.
9
Drop some pelmeni into the boiling water, gently stir to prevent sticking, and simmer. When the pelmeni float to the surface, cook for another 2-3 minutes until fully done.
TIP:
Immediately after cooking, drain the pasta or dumplings and toss them with a bit of melted butter or oil. This step prevents sticking and keeps the pasta tender and flavorful when serving.
10
Carefully remove cooked pelmeni with a slotted spoon or strainer, let them drain briefly, and start cooking the next batch immediately.

Serving

11
Toss the hot pelmeni with a knob of melted butter to prevent sticking and add a delicate flavor.
12
Serve immediately with sour cream and, if desired, freshly ground black pepper to taste.