Preparation
- Knead the flour with the eggs, water and salt into a firm noodle dough. Cover with a cloth and leave to rest for 20 to 30 minutes.
- Mix the minced meat, onion, garlic, butter, cream, salt and pepper thoroughly.
- Roll the dough out thinly, about 2 mm, and cut out round discs with a glass (alternatively, roll pieces of dough 1 to 1.5 cm across into small rounds).
- Place about a teaspoon of filling on each disc, fold the dough over it and press the edges together firmly so nothing runs out during cooking. Lay the finished pelmeni on a floured board.
- Bring the salted water (or stock) to the boil, add the pelmeni and, once it returns to the boil and they float to the top, leave them for another 2 to 3 minutes.
- Drain well, toss in a bowl with the melted butter and serve with sour cream, vinegar and dill if you like.
Drink with it
Vodka · excellent match
Vodka, ice cold and neat from small glasses
The cold, neutral vodka cuts through the fat of the filling and the butter, with the sour cream to refresh; this is how it is classically done in Russia.
What Is Vodka? Raw Materials, Flavor, and CocktailsPale lager · excellent match
Light lager or Pils, ice cold
Carbonation and light bitterness lift butter and meat fat from the palate without drowning out the delicate dough.
Pils or Helles: What's the Difference?White wine · good match
Dry Riesling or Grüner Veltliner
Fresh acidity suits the sour cream and the splash of vinegar and keeps the butter in balance.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut sparkling wine
Fine bubbles and acidity refresh after every rich bite.
Sparkling wine, Champagne, and Prosecco: what's the difference?