Meat Dumplings Pelmeni

• Meat

  • 1 lbs Ground beef, lean
  • 1 lbs Ground pork, lean

• Produce

  • 2 Bay leaves
  • 1/2 bunch Dill
  • 1 Dill or parsley, fresh
  • 1/2 bunch Flat-leaf parsley
  • 4 cloves Garlic
  • 2 Onions, medium

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 Pepper
  • 3 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 Sour cream

• Liquids

  • 1 1/4 cup Water

Found on vikalinka.com

Description

Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 1 egg, large
• 1 cup cold water
• 1 lbs extra-lean ground beef
• 1 lbs extra-lean ground pork
• 2 onions, medium
• 4 cloves of garlic
• ¼ cup water
• ½ bunch flat leaf parsley
• ½ bunch dill
• 2 tsp salt
• pepper
• 2 bay leaves
• 2 tbsp butter
• sour cream
• fresh dill or parsley

Directions

• In a food processor pulse flour and salt. With the motor running add the egg through the tube and then cold water. Let the processor do its work for a minute until the dough forms around the blade.
• Transfer the dough into a bowl, cover with a tea towel and let it sit for 30 minutes.
• Meanwhile make the meat filling by combining beef, pork, salt and pepper. Then in a food processor blend onions, garlic, parsley, dill and water and add to the meat mixture.
• Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
• Divide the dough into quarters and form your quarters into balls.
• Take one dough ball and roll it out on a well floured surface in a thin sheet approximately 1/16 in thickness. Keep the rest of the dough covered to avoid drying out.
• Cut out circles with a 2 to 3 cookie or scone cutter. Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge.
• Repeat with the remaining dough circles until you run out of dough and meat.
• Set aside a needed amount of pelmeni for dinner and freeze the rest in a well floured and air-tight container to prevent sticking.
• Bring a large pot of water to a boil, add salt and 2 bay leaves, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom, once they float to the top, cook for 10 more minutes.
• Drain pelmeni and pour meted butter over them, gently stir or toss to coat.
• Serve with sour cream and chopped fresh dill or parsley.
• * Do not thaw frozen pelmeni before cooking. They should be boiled from frozen for 15 minutes.