Russian dumplings “pelmeni”. Good for freezing.
Flour – 600g
Eggs – 2
Vegetable Oil – 2tbsp
Water – 500ml
Put the flour into a bowl and create a well in the middle. Crack the eggs into the well, add in the oil and a little water. Start mixing. Add more water gradually. Turn our onto a surface and knead until the dough isn’t sticky anymore, add more water/flour if necessary.
Cover in clingfilm (beeswax wrap doesn’t work for this) and leave to rest at room temperature for 15 minutes.
Ingredients Meat Filling
Beef & pork mince – 800g
Onion (chopped) – 2
Carrot (grated) – 1
Vegetable stock cube (powdered) – 1
Instructions Meat Filling
Mix all the meat filling ingredients together. Do not cook the filling.
Option 1 – Divide dough into about 8 sections. Roll out one section at a time to as thin as possible. Use a pelmeni shaper (like in the photo below). Flour the shaper, cover in 1 piece of dough, put in tiny amounts of filling into the holes. Cover with another piece of dough and use a rolling pin to pinch the doughs together around the filling.
Option 2 – Divide the dough into about 8 sections. Roll out one section at a time to as thin as possible. Use a cup to cut out circles. Put filling into the middle of the circles, then fold over and crimp the edges together with a fork. Sprinkle with flour to prevent the dumplings sticking to the surface and to each other.
Put the dumplings into the freezer onto sheets of baking paper.
To cook, put into boiling water for about 5 minutes, or until they float up to the top.