Siberian Pelmeni

by Nadia Kim

360 pelmeni · about 6 kg · 36 servings

Dough

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

Filling

• 1350 gextra-lean ground beef
• 1350 glean ground pork
• 30 mlsalt
• 15 mlblack pepper
• 6onions
• 12 clovesgarlic
• 1 ½ bunchesflat-leaf parsley
• 1 ½ bunchesdill
• 375 mlwater

Shaping and Cooking

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