Russian Pelmeni dumplings

Ingredients:

For the dough: For the filling:

 1 egg  1 pound ground beef, pork or a

 1 cup water combination of the two
 1/2 teaspoon salt  1 small onion (finely diced)
 3 1/2 cups of white flour  Salt and pepper to your taste (I add 1
teaspoon of salt and 1/4 teaspoon of
pepper)
 Optional garnishes: butter, sour cream,
dill

Directions:

Dough: Mix until well combined, but still sticky. Transfer to a floured surface. Knead dough for
about 3 minutes until smooth. Cover dough with bowl, and leave on the counter to rest while
making the filling. If you don't cover it, it will dry out.

Filling: Combine everything together.

Dumplings: Knead your dough once more and make a log. Divide dough into equal sections.
Take each section and roll out. It should be very thin. Take the dough and make cutouts, using a
glass or anything that can make a medium-size round circle. Fill each circle shape with a tiny bit
of the filling. Make sure to not overstuff it otherwise it will be hard to seal it closed. Continue
doing these until you are out of dough.

To cook: Boil some salted water (just like you would do for pasta). Dump the pelmeni into the
pot when the water is boiling. Cook for about 10 minutes and continue to stir often. Make sure
you cook them for at least 10 minutes; keep in mind that the filling is raw meat. With a slotted
spoon, remove the pelmeni and transfer to a large bowl. Add some butter, salt and pepper to taste
and toss together. Top it off with some fresh sour cream and enjoy!

Note: You can use veal, chicken or any other desired filling in place of beef or pork.

Source: Black Forest Deli

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