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1
Sift the flour, salt and sugar and pile onto a clean surface.
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2
Beat the eggs and water in a small bowl.
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3
Begin slowly adding the egg mixture to the flour two tablespoons at a time.
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4
Try to incorporate the liquid into the flour as much as possible.
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5
The dough will soon become moist; keep adding the water and knead vigorously each time.
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6
Mix enough liquid until the dough is soft enough to manage, but resilient to the touch.
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7
Roll the dough into a ball, wrap it in plastic wrap and refrigerate for 3040 minutes.
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8
Next, in a food processor, combine the pork, beef, onions and seasonings.
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9
Mix together well.
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10
Set aside in a bowl for use as the filling.
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11
Once the dough has been chilled, remove and roll out onto a floured surface.
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12
Roll the dough as thinly as possible, approximately 1/32 of an inch, or until almost translucent.
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13
Use a biscuit cutter or a glass to cut out circles in the dough.
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14
Place a teaspoon of the filling into the center of each dough circle and then fold it in half.
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15
Press the edges together to make a tight seal.
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16
(If freezing, they are now ready to place in a freezer bag for use at a later date.)
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17
Finally, boil a large pot of water with a teaspoon of salt.
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18
Once the water is boiling, add the pelmeni (frozen or fresh) and boil gently until they float to the top.
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19
Once the pelmeni float to the top, remove and place in a strainer.
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20
After the water is strained off, they are ready to serve.
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21
Eat warm with melted garlic butter, lemon juice or sour cream.
