Homemade Pelmeni

Method

1. 01

   Step 1: Make the dough

   Beat the egg with the cold water and salt, add the flour and knead for 10 minutes until smooth. It should be firm: firm dough rolls thin without tearing.

2. 02

   Step 2: Rest it

   Wrap in film and leave 40 minutes. Without a rest the dough springs back and shrinks under the rolling pin at every pass.

3. 03

   Step 3: Mince the meat

   Put the pork, beef, onion and garlic through the mincer twice. Two passes give an even mixture that does not fall apart into fibres.

4. 04

   Step 4: Beat in the water

   Work in the ice water a spoonful at a time until the filling turns glossy and sticky. That water becomes the broth inside each pelmen.

5. 05

   Step 5: Roll thin

   Roll part of the dough to 1.5 mm, keeping the rest covered. Cut 6 cm rounds — pelmeni are small, and the dough is only a shell.

6. 06

   Step 6: Shape

   Add a teaspoon of filling, fold in half, seal the edge firmly, then join the two corners. Press out any trapped air, which bursts them in the water.

7. 07

   Step 7: Freeze or cook

   Lay them on a floured board without touching. To store, freeze them on the board first and only then transfer to a bag.

8. 08

   Step 8: Boil and check

   Drop into salted boiling water with a bay leaf. Cook 5 minutes after they float; cut one open — the juices should run clear and the meat be evenly greyish-pink throughout.