For the dough:
- 1 egg
- ½ cup water
- ½ cup milk
- 3-4 cups flour, sifted
- ½ tsp salt
- 2 tbsp olive oil
- Extra flour for rolling the dough
For the filling:
- ½ lb ground pork
- ½ lb ground beef
- 3 onions, chopped
- 4 cloves garlic, minced
- 1 tbsp salt
- 1 tbsp black pepper
For boiling the pelmeni:
- 5 quarts of water or vegetable stock
- 5 bay leaves
Step 1: Prepare the dough
- In a large bowl, whisk the egg with the milk, water, oil and salt. Mix well so that the mixture is even.
- Add the flour and continue to mix with a wooden spoon, making sure you don't create any lumps or pockets of flour.
- Work the dough with your hands, kneading it for 5-8 minutes on a well-floured surface. If you have a mixer, set it to knead for the same amount of time.
- Roll the dough into a large ball. Cover it with plastic and leave it in the fridge for 30 minutes.
Step 2: Prepare the meat filling
- Meanwhile, prepare your filling by mixing the ground pork and beef together with the chopped onions and garlic. Add salt and pepper and mix together well.
Step 3: Constructing the pelmeni
- When the dough is ready, break it up into smaller sections and place them one by one back on your floured surface.
- Shape them into balls and slowly roll them out flat with a floured rolling pin. Try and maintain an even thickness of the dough as well as the shape of the dough.
- Take a 1½ -inch round cookie cutter and cut as many circles out of the dough as you can.
- Arrange the dough circles on your floured surface and spoon some of the meat mixture into the bottom half of the shape.
- Fold the circle in half and pinch all the way around the edge of your new semicircle, sealing the meat in the middle.
- Bring the two corners of the semi-circle together in the middle and you will magically have your ear shape.
- Gather all the leftover strips of dough and roll them out again.
Step 4: Boiling the pelmeni
- Put a large pot of water or vegetable stock on the boil along with some salt and bay leaves.
- Place your pelmeni onto a slotted spoon, and insert them gently into the water in batches.
- Cook them for about eight minutes. You'll know they're ready when they rise to the surface of the water.
- Remove them gently, again using the slotted spoon.
Step 5: Serving the pelmeni
- Transfer the hot pelmeni into a dish and add butter as soon as you can, so that it melts well over the little dumplings. Serve with sour cream.
Recipe by Arousing Appetites: Home to the Serious Cook at https://blog.arousingappetites.com/pelmeni-siberian-meat-dumplings/