Pelmeni. How to cook Russian Meat Dumplings.

Russian Pelmeni For Homemade Pasta: 3 cups flour little bit more, as needed 1/2 tsp salt 1 cup lukewarm water 1 egg Pelmeni filling: 500 g lamb or beef mince 1/2 large onion, peeled 1 tsp salt 1/2 tsp black pepper Homemade Pasta: In a large bowl mix flour and salt, add egg, water, knead into a soft non-sticky dough. Add some flour, as needed, to get the dough to needed consistency. Divide the dough into two, sprinkle with flour, cover with the bowl and leave to rest for 25-30 minutes. Pelmeni filling: Dice the onion, add to mince, add salt and pepper, mix the ingredients well. Cover with cling wrap and leave for about 30 minutes. Take one circle of dough and roll it with rolling pin into a 1-2 mm thin large round pasta sheet. Cut little circles from pasta sheet, about 5 cm (2 inches) in diameter. Place a teaspoon of filling in the center of each circle and pinch the edges into Pelmeni shape. Cook Pelmeni in salted boiling water (1 tps salt for 2 litres (about 34 fl oz) water) until Pelmeni float to the top. You can serve Pelmeni with broth they cooked in, or without broth, with or without dollop of sour cream or mayonnaise. Bon Appetit!