Pelmeni

Method

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1. Mix the flour and salt, add the egg and cold water, and knead 10 minutes to a firm, smooth dough. Wrap and rest 40 minutes.

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2. Mix both minces with the grated onion, salt and pepper, then beat in the iced water a tablespoon at a time until the filling is soft and slightly sticky.

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3. Roll the dough as thin as you can — 1.5 mm — working in batches and keeping the rest covered.

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4. Cut 6 cm rounds. Put a teaspoon of filling in the centre of each.

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5. Fold into a half moon and seal the curved edge firmly, pressing out all the air. Then bring the two corners together around your fingertip and pinch them into the classic ring.

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6. Set the finished pelmeni on a floured tray without touching. At this point they can be frozen on the tray and bagged.

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7. Bring a large pot of well-salted water to a rolling boil and drop in a batch.

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8. Stir once, and cook 4 minutes from the moment they float — 6 if from frozen.

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9. Lift out with a slotted spoon into a warm bowl, toss with butter, and serve with soured cream, dill, black pepper and a little vinegar.

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Chef’s Tips

• Iced water beaten into the raw filling. It is what makes them juicy.
• Press every bit of air out before sealing, or they burst.
• Freeze them on the tray first, then bag. They cook straight from frozen.

Pairing Suggestions

• Soured cream and dill
• A shot of cold vodka
• A sharp vinegar dip

Storage & Reheating

Freeze raw on trays for 3 months. Cooked pelmeni do not keep well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.