Pelmeni are one of the most traditional Russian dishes and although they originated in Siberia, they became very popular all over Russia. Families traditionally made them together, around large round tables, then they were frozen and stored outside during the long winters. Sometimes silver coins were placed inside the dumplings to give good luck to whoever found them. Made by hand these meat filled poached pasties are a warming, filling dish.
250 grams of flour
1 cup milk
1/2 tbsp vegetable oil
500 grams minced beef
2 cloves garlic
salt and pepper
Add the chopped onion, salt and pepper to the minced beef.
Mix the flour, eggs, milk, salt and oil until a soft dough forms.
Knead on floured surface until the dough is elastic.
Using a rolling pin, roll the dough out to about 3 mm thick making sure that the surface is heavily floured so it does not stick. Round the dough using a glass and add 1 teaspoon of the mincemeat, and fold into half moons.
Pinch the edges of the pastry together and place to the side.
To cook the pelmeni, boil some salted water and cook for about 20-25 minutes in a large saucepan on a medium heat (a high simmer). Keep stirring throughout until the filling is completely cooked.
Remove the pelmeni into a bowl and season with pepper. I served the pelmeni with french beans.