Siberian Pelmeni | Good Food

For the dough:

3 eggs
700 ml all-purpose flour
200 ml water
1 tsp salt

For the filling:

1 kg minced meat (a 50/50 mixture of pork and beef works well)
1 onion
salt
black pepper
2 tbs vegetable oil
Serve with melted butter, mustard, sour cream or vinegar

Method

step 1
Sieve flour into a heap with a small well on the top. Gradually beat in the eggs, salt and add water little by little to form a dough. Mix and kneed it well for a few minutes, so that it is quite tight. Leave it in the fridge for at least 30 minutes.
step 2
Mix the mince with finely chopped onion, salt and pepper. Stir in vegetable oil and mix well.
step 3
Take the dough out of the fridge and roll it out into medium flat discs, about 2 mm thick. Cut out small round discs, about 6-7 cm in diameter, using a glass. Spoon a 1 tsp of mince into a dough disc, and pinch the edges together, so that the dumpling forms a half-moon shape. Make sure the edges are well pinched together. Place the dumplings on a plastic tray, leaving the space between them, and freeze for at least 24 hours.
step 4
Boil a good amount of water, adding a little salt. Boil the frozen pelmeni, until they float on the surface - that's when they are ready. Drain them with a spoon and serve with melted butter, chopped dill, mustard, sour cream or vinegar.