Homemade Pork and Beef Pelmeni with Sour Cream

What you need

• 450 g (3 1/2 cups) all-purpose flour, plus extra for dusting
• 1 tsp salt, for the dough
• 1 egg
• 250 ml (1 cup) cold water, for the dough, added gradually
• 250 g (9 oz) ground pork
• 250 g (9 oz) ground beef
• 1 onion, medium
• 1 tsp salt, for the filling
• 1/2 tsp black pepper, freshly ground
• 3 tbsp ice water, for the filling
• 2 bay leaves
• 30 g (2 tbsp) butter, for serving
• sour cream, for serving
• dill, chopped, for serving

Method

Restated from the original video

1. 1

   Mix the flour and the dough salt in a large bowl. Make a well, crack in the egg and pour in most of the cold water.

2. 2

   Stir with a fork, adding the rest of the water only if dry flour remains, then knead on the counter until smooth and firm but supple, 8-10 min. Add flour only if it sticks.

3. 3

   Cover the dough with a bowl or towel and let it rest for 30 min.

4. 4

   Grate the onion finely or blitz it to a pulp.

5. 5

   Combine the pork, beef, grated onion, filling salt, pepper and ice water. Knead with your hand until the mixture turns sticky and uniform, 2-3 min.

6. 6

   Cut the dough into quarters and keep three covered. Roll one out on a floured surface until about 1.5 mm thick.

7. 7

   Stamp out 6 cm (2 1/2 in) circles with a glass or cutter. Gather the scraps under a cover to reroll later.

8. 8

   Put a heaped half-teaspoon of filling in the centre of each circle. Fold into a half-moon and pinch the edge tightly shut.

9. 9

   Bring the two corners together around a fingertip and press them to join, giving the round, ear-like shape. Set the pelmeni on a floured tray, not touching.

10. 10

    Repeat with the rest of the dough and filling. Freeze any you will not cook today on the tray, then bag them.

11. 11

    Fill a large pot with water, add a good pinch of salt and the bay leaves, and set it over high heat until it boils hard.

12. 12

    Drop in the pelmeni in batches and stir once so they do not stick. Once they float, simmer 4-5 min more, until the dough is tender and the filling is cooked through.

13. 13

    Lift them out with a slotted spoon into a warm bowl and toss with the butter.

14. 14

    Serve hot with sour cream and a scattering of dill.

Imported from vpuzo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.