Instructions

1. DOUGH: Mix flour and salt. Add egg. Add water gradually until you have a stiff, elastic dough.
2. Knead well for 10 minutes until very smooth and slightly sticky.
3. Cover and rest 30 minutes.
4. FILLING: Combine ground beef, ground pork, minced onion, cold water, salt, pepper in a bowl.
5. Mix until slightly sticky (the water ensures juiciness when cooked).
6. SHAPE: Roll dough very thin (about 2mm) on a lightly floured surface.
7. Cut 5-6cm squares (or circles with a glass).
8. Place small amount of filling (about ½ tsp) in the center of each square.
9. Fold into a triangle, pressing edges to seal.
10. Then bring two opposite corners together and press to seal, forming the traditional pelmeni pouch shape.
11. Place on a floured tray. Can be frozen at this point for later cooking.
12. COOK: Bring a large pot of salted water (or broth) to a rolling boil with bay leaf and a few peppercorns.
13. Drop pelmeni carefully into boiling water. They will sink, then float.
14. Cook for 3-5 minutes after floating until they float steadily and filling is cooked through.
15. Remove with a slotted spoon.
16. SERVE hot with:
17. - Dollop of sour cream
18. - Melted butter
19. - Vinegar or mustard on the side
20. - Optional: in a bowl with the cooking broth