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

6 servings

Beef500 g

Pork500 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

Wheat flour500 g

Eggs1 pcs

Sour cream150 g

Water80 ml

Salt1 tsp

Pass the meat through a mincer with a fine plate.

Grate the onion finely or blitz it in a blender. Squeeze the onion juice straight into the meat.

Grate the butter on a coarse grater — it must be very cold. Add it to the meat.

Add the salt and pepper and work the filling for 3–5 minutes until it turns tacky.

Refrigerate for 20–30 minutes.

In a bowl, mix the egg, sour cream and salt. Add the water and stir.

Add the flour gradually and work to a soft dough.

Knead for 8–10 minutes until smooth.

Cover with film and leave for 30 minutes.

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.

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.