Ingredients

The following ingredients have 125 Servings
  • 330g/3 cups all purpose flour
  • 1 tsp salt
  • 1 egg (large)
  • 225ml/1 cup cold water
  • 1 lbs extra-lean ground beef
  • 1 lbs extra-lean ground pork
  • 2 onions (medium)
  • 4 cloves of garlic
  • 1/4 cup water
  • 1/2 bunch flat leaf parsley
  • 1/2 bunch dill
  • 2 tsp salt
  • pepper
  • 2 bay leaves
  • 2 tbsp butter
  • sour cream
  • fresh dill or parsley

Instruction

  • In a food processor pulse flour and salt. With the motor running add the egg through the tube and then cold water. Let the processor do its work for a minute until the dough forms around the blade.
  • Transfer the dough into a bowl, cover with a tea towel and let it sit for 30 minutes.
  • Meanwhile make the meat filling by combining beef, pork, salt and pepper. Then in a food processor blend onions, garlic, parsley, dill and water and add to the meat mixture.
  • Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
  • Divide the dough into quarters and form your quarters into balls.
  • Take one dough ball and roll it out on a well floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out.
  • Cut out circles with a 2" to 3" cookie or scone cutter. Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge.
  • Repeat with the remaining dough circles until you run out of dough and meat.
  • Set aside a needed amount of pelmeni for dinner and freeze the rest in a well floured and air-tight container to prevent sticking.
  • Bring a large pot of water to a boil, add salt and 2 bay leaves, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, cook for 10 more minutes.
  • Drain pelmeni and pour meted butter over them, gently stir or toss to coat.
  • Serve with sour cream and chopped fresh dill or parsley.
  • * Do not thaw frozen pelmeni before cooking. They should be boiled from frozen for 5-7 minutes after they float to the top of the pot.