Siberian Pelmeni

by Nadia Kim

120 pelmeni · about 2 kg · 12 servings

Dough

• 360 gall-purpose flour
• ≈ 6 gsalt
• ≈ 60 glarge egg
• ≈ 225 gcold water

Filling

• 450 gextra-lean ground beef
• 450 glean ground pork
• ≈ 12 gsalt
• ≈ 2.5 gblack pepper
• ≈ 220 gonions
• ≈ 12 ggarlic
• ≈ 25 gflat-leaf parsley
• 25 gdill
• ≈ 125 gwater

Shaping and Cooking

• ≈ 29 gbutter, melted
• sour cream (smetana), to serve
• chopped dill or parsley, to serve
• white vinegar, for dipping