Pelmeni

Ingredients

Quantities for 6 servings.

• 600 g Flour
• 2 piece Eggs
• 220 ml Iced water
• 400 g Beef
• 400 g Pork, fatty
• 2 piece Onions
• 50 g Crushed ice
• 2 piece Bay leaf
• 60 g Butter
• 200 ml Soured cream, to serve
• 30 ml Vinegar, to serve
• to taste Salt and pepper

Method

1. Knead a stiff dough from the flour, eggs, iced water and salt and work it fifteen minutes.
2. Wrap it in film and refrigerate it forty minutes.
3. Chop the meat by hand or put it through a coarse plate, and mix it with the grated onion, salt and pepper.
4. Work the crushed ice into the filling and chill it twenty minutes.
5. Roll the dough a millimetre thick and cut six-centimetre rounds.
6. Put a teaspoon of filling on each round, fold it into a half-moon, seal it and join the ends into a ring.
7. Boil them in salted broth with bay for four minutes after they surface, and serve with butter and soured cream.