Siberian Pelmeni

by Nadia Kim

120 pelmeni · about 2 kg · 12 servings

Dough

• 3 cupsall-purpose flour
• 1 tspsalt
• 1large egg
• 15 ¼ tbspcold water

Filling

• 16 ozextra-lean ground beef
• 16 ozlean ground pork
• 2 tspsalt
• 1 tspblack pepper
• 2onions
• 4 clovesgarlic
• ½ bunchflat-leaf parsley
• ½ bunchdill
• 8 ½ tbspwater

Shaping and Cooking

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