Siberian Pelmeni, · 60 pelmeni

Pulse 180 g all-purpose flour and ½ tsp salt in a food processor. With the motor running, add ½ large eggs through the feed tube, then 115 ml cold water, and let it run about a minute.

Tip the dough into a bowl, cover with a tea towel and rest 30 min while you make the filling.

Put 225 g extra-lean ground beef and 225 g lean ground pork in a large bowl with 1 tsp salt and ½ tsp black pepper.

Blend 1 onion, 2 cloves garlic, ¼ bunch flat-leaf parsley, ¼ bunch dill and 63 ml water in the food processor to a loose green purée. Add it to the meat.

Work the filling with your hands until it is evenly mixed and slightly sticky.

Pinch off a small piece, flatten it and fry it in a hot pan until cooked through. Taste and add more salt or pepper to the filling if it needs it.

Cut the dough into quarters and shape each into a ball. Keep three covered while you work with the first.

On a well floured surface, roll one ball into a thin sheet about 1.5 mm (0.06 in) thick.

Cut out rounds with a 5 cm (2 in) to 7 cm (2 ¾ in) cutter. Gather the scraps, wrap them and re-roll them with the next ball.

Put a teaspoon of filling slightly off centre on each round, fold over into a half moon and pinch the edge firmly shut. For a prettier edge, go round once more, pinching and twisting into a rope.

Bring the two pointed corners together around your fingertip and press them so each dumpling forms a round little ear. Set them on a floured tray, not touching. Repeat with the rest of the dough and filling to make 60 pelmeni.

Bring 4 l water for boiling to a rolling boil with salt for the water and 2 leaves bay leaves. Drop in the pelmeni in batches and stir straight away so they do not stick to the bottom. Once they float, cook 3 min to 5 min more.

Lift them out with a slotted spoon, pour over 1 tbsp butter, melted and toss gently. Serve hot with sour cream (smetana), to serve, chopped dill or parsley, to serve and a little white vinegar, for dipping for dipping.