Siberian Pelmeni

by Nadia Kim

360 pelmeni · about 6 kg · 36 servings

Dough

• 1080 gall-purpose flour
• 3 tspsalt
• 3large egg
• 675 mlcold water

Filling

• 1350 gextra-lean ground beef
• 1350 glean ground pork
• 6 tspsalt
• 3 tspblack pepper
• 6onions
• 12 clovesgarlic
• 1 ½ bunchesflat-leaf parsley
• 1 ½ bunchesdill
• 375 mlwater

Shaping and Cooking

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