Pork and beef pelmeni

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.

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

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

Cover and chill while you make the dough.

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.

Wrap and rest at room temperature.

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.