cook.
Ingredients
400 g plain flour 180 ml cold water 1 egg 1 tsp salt, for the dough 300 g minced beef 300 g minced pork 1 onion, finely grated 100 ml iced water 1 tsp salt, for the filling 1 tsp black pepper 150 g sour cream 40 g butter 10 g fresh dill, chopped 1 tbsp white wine vinegar Method
Work the flour, salt, egg and cold water into a firm dough and knead it for 8 minutes. It should be stiffer than pasta dough and slightly reluctant. Rest it, covered, for 30 minutes. Skipping this makes the dough spring back every time you roll it and you will never get it thin enough. Grate the onion rather than chopping it. Grated onion releases its juice into the meat; chopped onion stays as lumps and the filling comes out dry. Mix the two minces with the onion, salt and pepper, then beat the iced water in a spoonful at a time until the filling is loose and slightly sticky. Cold is what stops the fat smearing. Roll the dough out very thin, 1-2 mm, and cut 6 cm rounds. Keep everything you are not working on under a cloth. Fill and shape: a teaspoon of filling in the middle, fold into a half moon and seal it, then bring the two corners together and pinch. That ring shape is what pelmeni are. Freeze them at this point if you are not cooking them all, spread out on a tray first so they do not fuse, then bagged. Cook them from frozen, never thawed. Boil them in plenty of well-salted water. They rise after about 3 minutes; give them 4 more from that moment. Frozen ones take a couple of minutes longer. Drain and turn them through the butter. Serve with sour cream, dill, and vinegar on the table for those who want it.