These are essentially meat dumplings, a bit like Italian ravioli, but not quite. The rule of a thumb is to freeze pelmeni at least for 24 hours before boiling and serving them. They are lovely on a cold winter day.
- For the dough:
- 3 eggs
- 700 ml all-purpose flour
- 200 ml water
- 1 tsp salt
- For the filling:
- 1 kg minced meat (a 50/50 mixture of pork and beef works well)
- 1 onion
- black pepper
- 2 tbs vegetable oil
- Serve with melted butter, mustard, sour cream or vinegar.
- Sieve flour into a heap with a small well on the top. Gradually beat in the eggs, salt and add water little by little to form a dough. Mix and kneed it well for a few minutes, so that it is quite tight. Leave it in the fridge for at least 30 minutes.
- Mix the mince with finely chopped onion, salt and pepper. Stir in vegetable oil and mix well.
- Take the dough out of the fridge and roll it out into medium flat discs, about 2 mm thick. Cut out small round discs, about 6-7 cm in diameter, using a glass. Spoon a 1 tsp of mince into a dough disc, and pinch the edges together, so that the dumpling forms a half-moon shape. Make sure the edges are well pinched together. Place the dumplings on a plastic tray, leaving the space between them, and freeze for at least 24 hours.
- Boil a good amount of water, adding a little salt. Boil the frozen pelmeni, until they float on the surface - that's when they are ready. Drain them with a spoon and serve with melted butter, chopped dill, mustard, sour cream or vinegar.