Homemade Pelmeni
◷2 hours
A pelmeni party: a juicy beef and pork filling with ice-cold butter, and an elastic dough made with sour cream.
Ingredients
Filling
Beef500 g
Pork (ham/shoulder)500 g
Onion(medium, ≈180–200 g)3 pcs
Butter(very cold)40–50
Salt(1–1.5 tsp.)12–14
Ground black pepper(to taste)0.5 tsp
Sour cream dough
Wheat flour500 g
Eggs1 pcs
Sour cream150 g
Water80 ml
Salt1 tsp
Instructions
Filling
1
Pass the meat through a mincer with a fine plate.
2
Grate the onion finely or blitz it in a blender. Squeeze the onion juice straight into the meat.
3
Grate the butter on a coarse grater — it must be very cold. Add it to the meat.
4
Add the salt and pepper and work the filling for 3–5 minutes until it turns tacky.
5
Refrigerate for 20–30 minutes.
Dough
1
In a bowl, mix the egg, sour cream and salt. Add the water and stir.
2
Add the flour gradually and work to a soft dough.
3
Knead for 8–10 minutes until smooth.
4
Cover with film and leave for 30 minutes.
Shaping and freezing
1
Roll the dough out 1–1.5 mm thick. Cut out rounds 6–7 cm across. Put 1 tsp. of filling in the centre and seal the pelmeni.
2
Spread the pelmeni on a board in a single layer and freeze for 2–3 hours, then tip them into a bag. Keeps for up to 3 months.