Pelmeni

🔥 Prep

• Measure 500 g flour into a bowl.
• Crack 1 egg into a small cup.
• Combine 300 g ground beef and 200 g ground pork in a mixing bowl.
• Peel and finely chop 1 onion.
• Measure 1 tsp salt and 0.5 tsp pepper into a small dish.

🔥 Cook

• 1. In a large bowl, combine the 500 g flour, 1 egg, and about 200 ml cold water; knead the dough until smooth and elastic, about 5 minutes.
• 2. Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
• 3. While the dough rests, mix the 300 g ground beef, 200 g ground pork, chopped onion, 1 tsp salt, and 0.5 tsp pepper in a bowl; mix until evenly combined.
• 4. On a lightly floured surface, roll the rested dough to a thickness of about 2 mm (approximately 1/16 inch).
• 5. Using a round cutter (~5 cm diameter), cut circles from the dough; you should get around 30‑35 pieces.
• 6. Place a small teaspoon (about 5 g) of the meat filling in the center of each circle.
• 7. Fold the dough over to form a half‑moon, press edges to seal, then bring the two corners together and pinch to create the classic pelmeni shape.
• 8. Bring a large pot of water to a rolling boil over high heat, then add 1 tbsp salt to the water.
• 9. Drop the pelmeni in batches; they will sink initially then float to the surface when cooked.
• 10. Once they float, continue to boil for 3 minutes (total cooking time about 5 minutes from adding).
• 11. Using a slotted spoon, remove the pelmeni and transfer to a serving dish; optionally toss with a little melted butter to prevent sticking.
• 12. If desired, pan‑fry the boiled pelmeni in a skillet over medium heat with 1 tbsp butter for 2 minutes per side until lightly golden.

🔥 Serve

• Serve the pelmeni hot in a deep bowl, drizzled with melted butter or sour cream.
• Offer side condiments such as chopped fresh dill, ground black pepper, and a splash of vinegar or soy sauce.
• Pair with a simple salad of sliced cucumbers and tomatoes or with rye bread.
• For a heartier meal, accompany with a clear beet or mushroom broth.