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Printed at the current scale: 50 dumplings · about 2.4 kg · Metric · front and back, more cards if it runs long

Pork and beef pelmeni

50 dumplings · about 2.4 kg · 4 × 6 in
Filling
600 g Pork shoulder, cold, in 3 cm cubes
400 g Beef chuck, cold, in 3 cm cubes
2 Yellow onions, finely grated
2 cloves Garlic, crushed
18 g Fine sea salt
4 g Black pepper, freshly ground
120 ml Ice water
Dough
600 g All purpose flour
390 ml Warm water
10 g Fine sea salt
forklet.co/r/wm6RDyBX · v1
  1. Filling Chill 600 g Pork shoulder and 400 g Beef chuck in the freezer until firm at the edges, then grind through a 4 mm (⅛ in) plate. 20 min
  2. Grate 2 Yellow onions straight into the meat with 2 cloves Garlic, 18 g Fine sea salt and 4 g Black pepper.
  3. Beat with a wooden spoon, adding 120 ml Ice water in three additions, until the filling turns pale and sticky.
  4. Cover and chill while you make the dough. 30 min
  5. Dough Dissolve 10 g Fine sea salt in 390 ml Warm water. Pour into 600 g All purpose flour and knead until smooth and only slightly tacky. 8 min
  6. Wrap and rest at room temperature. 30 min
  7. Assembly Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.
  8. Fill each round, fold into a half moon, pinch shut and join the corners. Makes 50 dumplings.
  9. Boil in well salted water. Once they float, cook 6 min more.
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