Ingredients
Dough
- 500 g flour
- 150 g water
- 2 eggs
- 2 tsp vegetable oil
- 1 tsp salt
Small batch: 200 g flour, 85–100 g water, 1 yolk, 1 tsp salt, 1 tsp vegetable oil.
Filling
- Ground meat and onion, 50/50 by weight (pork is classic, but beef + lamb also work)
- Garlic, to taste
- MSG, to taste
- Gelatinized broth
For the pot
- Garlic
- Onion
- Bay leaf
Method
- Mix the dough ingredients and knead until smooth. Cover and let it rest about 30 minutes.
- Mix the filling: equal weights of ground meat and onion, with garlic, MSG, and gelatinized broth worked through.
- Roll the dough thin, cut circles, and fill each with a spoonful of filling. Fold and pinch into pelmeni.
- Boil in salted water with garlic, onion, and a bay leaf. Once they float, give them a couple more minutes.
- Serve with vinegar, butter, or in the broth.