Pork and beef pelmeni
50 dumplings · about 2.4 kgFilling
- 600 gPork shoulder, cold, in 3 cm cubes
- 400 gBeef chuck, cold, in 3 cm cubes
- 2Yellow onions, finely grated
- 2 clovesGarlic, crushed
- 18 gFine sea salt
- 4 gBlack pepper, freshly ground
- 120 mlIce water
Dough
- 600 gAll purpose flour
- 390 mlWarm water
- 10 gFine sea salt
- 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
- Grate 2 Yellow onions straight into the meat with 2 cloves Garlic, 18 g Fine sea salt and 4 g Black pepper.
- Beat with a wooden spoon, adding 120 ml Ice water in three additions, until the filling turns pale and sticky.
- Cover and chill while you make the dough. 30 min
- 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
- Wrap and rest at room temperature. 30 min
- Assembly Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.
- Fill each round, fold into a half moon, pinch shut and join the corners. Makes 50 dumplings.
- Boil in well salted water. Once they float, cook 6 min more.