Siberian Pelmeni

by Nadia Kim

240 pelmeni · about 4 kg · 24 servings

Dough

• 720 gall-purpose flour
• 10 mlsalt
• 2large egg
• 450 mlcold water

Filling

• 900 gextra-lean ground beef
• 900 glean ground pork
• 20 mlsalt
• 10 mlblack pepper
• 4onions
• 8 clovesgarlic
• 1 bunchflat-leaf parsley
• 1 bunchdill
• 250 mlwater

Shaping and Cooking

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