Homemade Pelmeni

Kneading the dough

Step 1 of 20

Place the flour in a container and add the egg. Mix.

Step 2 of 20

Add the oil.

Step 3 of 20

Stir in the salt. Mix.

Step 4 of 20

Pour in the milk and knead the dough. The amount of milk may vary slightly depending on the quality and density of the flour.

Step 5 of 20

Roll the dough into a ball.

Step 6 of 20

Leave it on the table under plastic wrap for 40–45 minutes to let it rest.

Preparing the filling

Step 7 of 20

Grind the beef, pork and onion using a meat grinder.

Step 8 of 20

Add pepper and salt.

Step 9 of 20

Mix well.

Step 10 of 20

Divide the dough into 2 or 3 parts (this will make rolling easier; keep the other parts in a bag to prevent drying). Roll out a sheet 1–2 mm thick.

Step 11 of 20

Using a glass or a cutter, cut out circles about 7 cm in diameter.

Step 12 of 20

Place 1 tsp of filling on each circle.

Step 13 of 20

Fold the piece in half and pinch the edges tightly.

Step 14 of 20

Join the corners together.

Step 15 of 20

Place the pelmeni on a board or tray (not too crowded) and put them in the freezer. After that, they can be transferred to bags.

Step 16 of 20

Cook the pelmeni immediately after shaping or while frozen (no defrosting needed). Pour water into a pot (the author used a 4.5 liter volume), salt it and bring to a boil.

Step 17 of 20

Add the pelmeni to the boiling water.

Step 18 of 20

Add bay leaf and allspice berries.

Step 19 of 20

Cook for 5–7 minutes after they float to the surface.

Step 20 of 20

Remove from the pot with a slotted spoon.