It is a recipe I wrote in French a long time ago, so I finally decided to translate it.
On the picture, the dumpling are enormous since it was my first batch ever. Normally it is smaller: approximately as big as a ball of 2-3 cm of diameter.
Ingredients for 50 dumplings:
- 3 glasses (25cl each) of flour
- 100 ml of milk
- 100 ml of water
- One egg
- 300 gr of minced pork meat
- 200 gr of minced beaf meat
- 2 onions
- Salt, pepper
- Begin with the dough: Mix the flour and one tablespoon of salt in a bowl.
- Add the egg and one third of water and milk, and mix well.
- Add another third of water and milk and mix again. Do the same with the remaining water and milk.
- Cover the bowl with some plastic foil and let it rest for one hour at room temperature.
- Mix the two minced meats in another bowl. Use a slightly fat pork meat to have a juicier result. You can adapt the proportion of the different meats depending of your tastes.
- Dice thinly the onions and add it to the meat mix.
- Finally add some salt and pepper and mix nicely. You can also add some other spices like paprika or cayenne pepper.
- Roll the dough so it get a thickness of one or two millimetres.
- Cut circles in the dough. I generally just use a simple glass that i press on the dough to cut the circles.
- In each circle put a little bit of meat mix, fold the dough in two and press the extremities.
- When you have a nicely closed half-moon, press the two corners together.
I made a little drawing to show how to do it : Circles are pression points and arrows are moves.
- You can at that point put them in the freezer or cook them directly.
- To cook them, boil some water with a bay leaf and some peppercorns. As the water starts to boil, add the pelmenis into the water. When the pelmenis begin to float, it means that it will be ready in 3 minutes.
Some butter is generally added on top before serving. And it is served with ketchup, spicy sauce or/and some sour cream.