Siberian Pelmeni

by Nadia Kim

60 pelmeni · about 1 kg · 6 servings

Dough

• 180 gall-purpose flour
• ≈ 3 gsalt
• ≈ 30 glarge egg
• ≈ 115 gcold water

Filling

• 225 gextra-lean ground beef
• 225 glean ground pork
• ≈ 6 gsalt
• ≈ 1 gblack pepper
• ≈ 110 gonions
• ≈ 6 ggarlic
• ≈ 13 gflat-leaf parsley
• 13 gdill
• ≈ 63 gwater

Shaping and Cooking

• ≈ 14 gbutter, melted
• sour cream (smetana), to serve
• chopped dill or parsley, to serve
• white vinegar, for dipping