Siberian Pelmeni

by Nadia Kim

120 pelmeni · about 2 kg · 12 servings

Dough

• 360 gall-purpose flour
• 5 mlsalt
• 1large egg
• 225 mlcold water

Filling

• 450 gextra-lean ground beef
• 450 glean ground pork
• 10 mlsalt
• 5 mlblack pepper
• 2onions
• 4 clovesgarlic
• ½ bunchflat-leaf parsley
• ½ bunchdill
• 125 mlwater

Shaping and Cooking

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