Pelmeni

Ingredients

• 220 g All Purpose Flour
• 1 pcs Egg
• 2.09 l Water
• 1 tbsp Kosher Salt
• 180 g Ground Beef
• 120 g Ground Pork
• 1 pcs Onion
• 0.75 tsp Black Pepper
• 40 g Butter
• 2 tsp White Vinegar
• 120 g Smetana
• 10 g Dill

Method

1. In a bowl, combine {all_purpose_flour}, {egg}, {water}, and {kosher_salt}. Mix into a firm dough, then knead until smooth and elastic, about until the surface looks satin-smooth. Cover and let it rest so it rolls thin without shrinking.
2. Leave the dough covered at room temperature until relaxed and easier to roll very thin.
3. Finely grate {onion}, then combine with {ground_beef}, {ground_pork}, {black_pepper}, and more {kosher_salt}. Mix just until sticky and cohesive so the filling stays juicy, not dense.
4. On a lightly floured surface, roll the rested dough paper-thin. Cut rounds, fill with the meat mixture, fold into half-moons, press out air, then join the corners into the classic ring shape.
5. Bring a large pot of {water} to a rolling boil over high heat and season it with {kosher_salt}. Drop in the pelmeni and cook until they float and the filling is cooked through, with the wrappers tender but not bloated.
6. In a small saucepan over low heat, melt {butter}, then stir in {white_vinegar} and a pinch of {black_pepper} until glossy and aromatic. Keep warm for serving.
7. Drain the pelmeni well, toss lightly with a little of the warm dip so they stay glossy, then plate with {smetana}. Finish with {dill} for a fresh herbal lift and serve the rest of the dip alongside.