Pelmeni

Method

1. 1

   Step 1

   Knead the flour, egg (opens in a new tab), cold water and salt into a stiff, smooth dough. Wrap and rest for 30 minutes.

   • 10 min

   

2. 2

   Step 2

   Mix both meats with the onion (opens in a new tab), ice-cold water, salt and pepper (opens in a new tab) until sticky and well combined.

   • 5 min
3. 3

   Step 3

   Roll the dough very thinly and cut into 5 cm rounds. Put half a teaspoon of filling on each, fold into a half moon, seal, then bring the two corners together and pinch to form a little 'ear'.

   • 60 min
   • Rolling pin (opens in a new tab)

   Freeze any you are not cooking on a floured tray, then bag them.

4. 4

   Step 4

   Boil in plenty of salted water with the bay leaves (opens in a new tab), stirring gently, until they float, then 3–4 minutes more.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: The meat filling must be cooked through (71 °C).

5. 5

   Step 5

   Drain and toss with butter (opens in a new tab). Serve with sour cream (opens in a new tab) and dill (opens in a new tab) — or in a little of their cooking broth.

   • 2 min