Russian dumplings “pelmeni” or “vareniki”, also called “pierogies” in Polish. These have a pre-cooked filling.
(Yields 29 at 8.5cm)
Eggs – 1
Milk – 125ml
Sour cream – 30ml
Flour – 240g
Egg (beaten) – 1
Mix all the wet ingredients together, then add in the flour gradually. Then knead until it is not sticky anymore. Rest covered for 1 hour at room temperature.
Ingredients Meat Filling:
Beef mince – 125g
Pork mince – 125g
Red onion (chopped) – 1
Chilli flakes (optional) – 1/4tsp
Butter – 1.5tsp (25g)
Flour – 1.5tsp (12g)
Meat stock – 125ml
Instructions Meat Filling:
Brown the beef and pork mince. Add the red onion and chilli flakes. Add in the butter and flour, cook out. Pour in the meat stock, and boil down. Transfer this mixture to a bowl or saucepan and use a hand blender to mush up the meat. Cool in the fridge.
Roll out to less than 2mm thickness – size 4 on a pasta machine. Cut out 29 circles with an 8.5cm diameter. PHOTO
To fill, brush the beaten egg onto about 6 of the circles, then use a teaspoon to scoop some of the cold meat onto each of the 6 circles. Then fold over, and crimp the edges together with a fork. Do this for the rest of the circles. Sprinkle with flour to prevent the dumplings sticking to the surface and to each other.
To cook, put into boiling water for about 2 minutes. Then transfer to a frying pan with some melted butter and fry for 2 minutes on each side. PHOTO