Ingredients

Instructions

Knead flour, egg, slat, and about 1/2 cup (125ml) water into a firm, smooth dough.
Allow to rest for 20-30 minutes.
On a floured board, roll the dough out as thin as you can
Cut out circles using a 3"/8cm round cookie cutter or a glass
Place a teaspoon of filling in the center of each one
Fold the dough over and press the edges together firmly
(or use a pelmeni maker)
Place the pelmeni in a plan of lightly salted boiling water or broth and boil for about 5 minutes
When they rise to the surface, leave them for a further 2-3 minutes over low heat
Lift them out of the water with a slotted spoon and serve with butter and sour cream

Notes

Meat filling

1lb (500g) mixed ground meat (beef and pork, possibly also lamb or poultry) 1-2 onions, finely chopped 2 cloves garlic, finely chopped Salt and pepper

Mix the ground meat with the onions, garlic, salt, and pepper

Fish and mushroom filling

1 cup (25g) dried mushrooms 1lb (500g) fish fillets (e.g. sturgeon, salmon, sea bass) 2 onions 2tbsp (30g) butter, softened Salt and pepper

Soak the mushrooms in water, then boil until tender and cut in small pieces Put the fish and onions through a meat grinder Add the softened butter and stir to a smooth filling Mix in the mushrooms and season with salt and pepper