Yield: About 40 Dumplings
Prep time: 2 HourCook time: 15 MinTotal time: 2 H & 15 M
- 2 cups AP flour, plus extra for dusting
- ½ tsp Kosher Salt
- 1 large Egg
- ½ cup Water
- 6 oz Ground Beef (80/20)
- 6 oz Ground Pork
- ¼ cup Yellow Onion, grated
- 2 Garlic Cloves, grated
- 3/4 tsp Kosher Salt
- Melted Butter
- Sour Cream
- Chopped Dill
- Add flour and salt to a large mixing bowl.
- Mix in the egg by hand then pour in the water.
- Form the dough by hand and then turn the dough onto a floured work surface.
- Knead the dough until it’s smooth, about 5 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Filling, Assembly and Cooking
- Combine all filling ingredients together.
- Cut the dough in half and place the half you aren’t working with under the plastic wrap so it doesn’t dry out.
- Roll the other half of dough into a rope shape and cut off small pieces (about .35 ounce per piece but it doesn’t need to be exact).
- Using a rolling pin, roll one piece of dough at a time out to a circle.
- Fill the dough round with about 2 teaspoons of filling.
- Close the edges together forming a half moon shape and then pinch each corner together to form a round shaped dumpling (it should look like a tortellini shape).
- Repeat with the remaining dough and filling until all pelmeni are formed.
- Bring a pot of salted water to a boil.
- Boil the pelmeni, working in batches, for about 5 minutes.
- Serve with a drizzle of melted butter, sour cream and chopped dill.
Once the dumplings are formed, you can freeze them. When ready to cook, boil from the freezer for about 7-10 minutes or until they float to the top.
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