Siberian Pelmeni

by Nadia Kim

60 pelmeni · about 1 kg · 6 servings

Dough

• 180 gall-purpose flour
• 2.5 mlsalt
• ½large egg
• 115 mlcold water

Filling

• 225 gextra-lean ground beef
• 225 glean ground pork
• 5 mlsalt
• 2.5 mlblack pepper
• 1onions
• 2 clovesgarlic
• ¼ bunchflat-leaf parsley
• ¼ bunchdill
• 63 mlwater

Shaping and Cooking

• 15 mlbutter, melted
• sour cream (smetana), to serve
• chopped dill or parsley, to serve
• white vinegar, for dipping