Prep time: 1 hour
Cooking time: 10 minutes
The Russian take on ravioli, Pelmeni are meat-filled little dumplings originating in Siberia. They can be served with a dollop of mustard, sour cream or ketchup, for a satisfying and hearty main.
If you have ever made pasta you'll find this recipe very easy – and best of all, Pelmeni can be frozen, so make a huge batch and enjoy easy, warming dinners whenever you want.
For the dough:
- 3 eggs
- 400g flour
- 200ml water
- 1 tsp salt
- 1 tsp sugar
For the filling:
- 500g/1lb beef mince
- 500g/1lb pork mince
- 1 finely chopped onion
- Salt and pepper
- Sieve the flour onto your work surface, and make a well in the middle.
- Combine the water, beaten eggs, salt and sugar, and gradually add to the well, kneading the liquids into the flour.
- Once a soft and stretchy dough has formed, wrap in clingfilm and refrigerate for 30 minutes.
- Meanwhile, you can start on the meat filling. Mix together the two minces with the chopped onion, salt and pepper – you could also add garlic or a hint of chopped herb if you like.
- When you're ready to make the dumplings, flour your work surface and roll out the dough to a thin layer, no more than 2-3mm.
- Cut out circles using a glass or cookie cutter, big enough to hold a heaped teaspoon of meat with at least 1 cm around the outside.
- Seal the dumplings – the Russian tradition is to pinch around the outside to form a crescent, and then folding the two points towards each other to create a circle.
- Add the Pelmeni to a large pan of salted water on your Britannia hob, and bring to the boil. They're ready to eat when they float to the surface.