Pelmeni - Boiled Russian Gyoza in Soup

1. 1

   In a bowl, mix milk, water, egg, and salt.

2. 2

   In a separate bowl, add the bread flour and Step 1 gradually.

3. 3

   Once the dough is cohesive and doesn't stick to your hands, knead for 4-5 minutes.

4. 4

   Cover the bowl with plastic wrap and let rest in the fridge for 30 minutes.

5. 5

   Meanwhile, make the filling.

6. 6

   Grate or mince the onion and garlic, combine with the ingredients in a bowl and mix well.

7. 7

   Dust your workspace, roll out the dough into a log and quarter.

8. 8

   Cut each quarter into 6 pieces to form the skin.

9. 9

   Cover the other pieces of dough as you work.

10. 10

    Dust the dough with flour and roll it out to the size of commercial gyoza skin.

11. 11

    Spoon the filling on top and wrap.

12. 12

    Fold the dough in half, then stick the edges together to form a circle.

13. 13

    If you're having difficulty, use water as glue to secure.

14. 14

    Drop the pelmeni into a large pot of boiling water.

15. 15

    Once they rise to the surface, cook for another 1-2 minutes.

16. 16

    Scoop and transfer to plates.

17. 17

    I served the pelmeni in a bowl of soup prepared separately.

18. 18

    You could serve it with a dollop of sour cream or topped with garlic butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.