Handmade pelmeni with minced pork and beef

Sift the flour into a bowl and add water to it at the rate of 2:1. Be sure to salt the dough so that it is not bland. Salt should not be regretted, since with salt in minced meat we cannot always guess correctly because of what pelmeni can lose their taste. Knead the dough with your hands and in the process add the melted butter and egg. Oil will give the dough taste and incredible tenderness.

Knead the dough on the table, the surface of which is sprinkled with flour. Do not use brute force as our dough is very soft. If we pull the dough with our fingers, we can see how it breaks. Form the dough into a ball and lightly dust it with flour so that the dough does not stick to the film. We put the dough in a bag or film and leave it in the refrigerator for 30 minutes.

In butter, sauté the onion, cut into small cubes. Do not fry the onion to dark crusts, it is enough to achieve a slight transparency.

Minced pelmeni can be from any meat. The classic filling for pelmeni is minced pork and beef in a ratio of 1: 1. Add the sautéed onion, finely chopped greens and a little soy sauce to the minced meat. The sauce is needed in minced meat not to salt it, but to give the pelmeni a taste. Therefore, the minced meat itself must be salted and peppered to your liking. Knead the filling and leave in the refrigerator for 20 minutes.

Take the dough out of the fridge and start rolling it out. It is advisable to roll it out as thin as possible, but keep in mind that the dough is tender and needs to be handled correctly. Try to make one pelmeni first, if the dough in your hands does not tear, then you can continue. If you can’t cope with the dough, then knead it again and roll it out a little thicker. Cut out circles from the dough with a shape or a glass.

We start the circles with minced meat. Try to "try on" the optimal amount of filling. There should be a lot of it and at the same time you should not experience problems with the adhesion of the edges. We connect the edges so that the dough sticks together tightly, you can scroll them between your thumb and forefinger. We bring the corners of the pelmeni together, forming the correct shape.

We spread the finished pelmeni on the surface, generously sprinkled with flour so that they do not stick. Since the dough is thin enough, you can see the translucent filling. That is why it is important to handle pelmeni carefully.

Once the pelmeni are formed, you can start their heat treatment. Bring the water to a boil, salt and pepper, add oil so that the pelmeni do not stick together. We add fire so that the water begins to boil. Lay the pelmeni one at a time, stirring the water. After boiling, cook for 3-5 minutes, if the dough is rough, you can cook up to 7 minutes.

Pelmeni can be served with vinegar, pepper, a piece of butter or sour cream. If you prefer pelmeni with broth, then do not be lazy and cook chicken broth. The water in which pelmeni were boiled is not at all the broth that gives taste.
Enjoy your meal!