Siberian Pelmeni

by Nadia Kim

360 pelmeni · about 6 kg · 36 servings

Dough

• 1080 gall-purpose flour
• ≈ 18 gsalt
• ≈ 180 glarge egg
• ≈ 675 gcold water

Filling

• 1350 gextra-lean ground beef
• 1350 glean ground pork
• ≈ 37 gsalt
• ≈ 7 gblack pepper
• ≈ 660 gonions
• ≈ 36 ggarlic
• ≈ 75 gflat-leaf parsley
• 75 gdill
• ≈ 375 gwater

Shaping and Cooking

• ≈ 86 gbutter, melted
• sour cream (smetana), to serve
• chopped dill or parsley, to serve
• white vinegar, for dipping