Siberian Pelmeni

by Nadia Kim

240 pelmeni · about 4 kg · 24 servings

Dough

• 5 ¾ cupsall-purpose flour
• 2 tspsalt
• 2large egg
• 30 ½ tbspcold water

Filling

• 1.98 lbextra-lean ground beef
• 1.98 lblean ground pork
• 1 ⅓ tbspsalt
• 2 tspblack pepper
• 4onions
• 8 clovesgarlic
• 1 bunchflat-leaf parsley
• 1 bunchdill
• 17 tbspwater

Shaping and Cooking

• ¼ cupbutter, melted
• sour cream (smetana), to serve
• chopped dill or parsley, to serve
• white vinegar, for dipping