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14 lines
2.0 KiB
Plaintext
14 lines
2.0 KiB
Plaintext
In a #food processor{} pulse @all purpose flour{330%g} and @salt{1%tsp}. With the motor running, add the @egg{1%large} through the tube and then @cold water{225%ml}. Let the processor do its work for a minute until the dough forms around the blade.
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Transfer the dough into a #bowl, cover with a #tea towel{} and let it sit for ~{30%minutes}.
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Meanwhile, make the meat filling by combining @extra-lean ground beef{450%g}, @extra-lean ground pork{450%g}, @salt{2%tsp} and @pepper. In a #food processor{}, blend @onions (medium){2}, @garlic{4%cloves}, @flat leaf parsley{1/2%bunch}, @dill{1/2%bunch} and @water{125%ml} and add to the meat mixture. Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
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Divide the dough into quarters and form your quarters into balls. Take one dough ball and roll it out on a well-floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out. Cut out circles with a 2" to 3" #cookie cutter{}.
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Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look, go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge. Repeat with the remaining dough circles until you run out of dough and meat.
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Set aside a needed amount of pelmeni for dinner and freeze the rest in a well-floured and air-tight #container{} to prevent sticking. Bring a large #pot{} of water to a boil, add @salt and @bay leaves{2}, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom. Once they float to the top, cook for ~{3-5%minutes} more.
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Drain pelmeni and pour @butter{2%tbsp} over them, gently stir or toss to coat. Serve with @sour cream{} and chopped @fresh dill{} or @parsley{}.
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