Traditional Russian meat-filled dumplings with thin dough encasing seasoned ground pork and beef. Smaller than pierogi, boiled and served in butter or broth with sour cream and vinegar for Russia's beloved comfort food.
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Make dough by mixing flour and salt, then add egg and cold water gradually
dough vigorously for 10 minutes until very smooth and elastic
Wrap dough tightly and refrigerate for 30 minutes
Combine ground pork, ground beef, onion, garlic, cold water, salt, and black pepper in bowl
Mix meat filling thoroughly until well combined and slightly sticky
Roll dough very thin (1.5mm) on well-floured surface
Cut dough into 6cm circles using small glass or cutter
Place 1 teaspoon filling in center of each circle
Fold dough over filling and seal edges very firmly, then bring corners together and pinch to create traditional pelmeni shape
Bring large pot of salted water to rolling boil
Add pelmeni in batches and boil until they float plus 4 minutes, about 6-7 minutes total
Remove with slotted spoon and drain well
Toss hot pelmeni with melted butter and serve immediately with sour cream and optional vinegar
