Siberian Pelmeni

by Nadia Kim

60 pelmeni · about 1 kg · 6 servings

Dough

• 1 ½ cupsall-purpose flour
• ½ tspsalt
• ½large egg
• 7 ⅔ tbspcold water

Filling

• 8 ozextra-lean ground beef
• 8 ozlean ground pork
• 1 tspsalt
• ½ tspblack pepper
• 1onions
• 2 clovesgarlic
• ¼ bunchflat-leaf parsley
• ¼ bunchdill
• 4 ¼ tbspwater

Shaping and Cooking

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