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9 StepsPork and beef pelmeni · 50 dumplings

  1. Filling · Step 1 of 4

    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.

  2. Filling · Step 2 of 4

    Grate ≈ 220 g Yellow onions straight into the meat with 8 g Garlic, 18 g Fine sea salt and 4 g Black pepper.

  3. Filling · Step 3 of 4

    Beat with a wooden spoon, adding ≈ 120 g Ice water in three additions, until the filling turns pale and sticky.

    until it clings to an upturned spoon

  4. Filling · Step 4 of 4

    Cover and chill while you make the dough.

  5. Dough · Step 1 of 2

    Dissolve 10 g Fine sea salt in ≈ 390 g Warm water. Pour into 600 g All purpose flour and knead until smooth and only slightly tacky.

  6. Dough · Step 2 of 2

    Wrap and rest at room temperature.

  7. Assembly · Step 1 of 3

    Roll the dough 1.5 mm (0.06 in) thin and cut 7 cm (2 ¾ in) rounds.

  8. Assembly · Step 2 of 3

    Fill each round, fold into a half moon, pinch shut and join the corners. Makes 50 dumplings.

  9. Assembly · Step 3 of 3

    Boil in well salted water. Once they float, cook 6 min more.

    until the dough turns translucent at the edges