Siberian Pelmeni

by Nadia Kim

240 pelmeni · about 4 kg · 24 servings

Dough

• 720 gall-purpose flour
• ≈ 12 gsalt
• ≈ 120 glarge egg
• ≈ 450 gcold water

Filling

• 900 gextra-lean ground beef
• 900 glean ground pork
• ≈ 24 gsalt
• ≈ 4.5 gblack pepper
• ≈ 440 gonions
• ≈ 24 ggarlic
• ≈ 50 gflat-leaf parsley
• 50 gdill
• ≈ 250 gwater

Shaping and Cooking

• ≈ 58 gbutter, melted
• sour cream (smetana), to serve
• chopped dill or parsley, to serve
• white vinegar, for dipping