- 1 1/2 cups flour
- 2 eggs
- 1/2 cup warm water
- 1 1/2 tsp. salt
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 2 medium onions, finely chopped
- 1/2 tsp. black pepper
Sift the flour into a large pile on a clean surface. Make an indentation in the top and crack the eggs into that indentation. Adding the warm water gradually, knead the dough vigorously. Cover the dough and let stand for 30 minutes.
In a separate bowl, mix the beef, pork, onions, pepper, and ½ tsp salt together.
Working on a flour-dusted surface, roll the dough into a long “snake” one inch in diameter. Cut the dough at one-inch intervals and roll the pieces into circles 1/16 to 1/32 of an inch thick. Place a tablespoon of the meat filling in the center and fold the dough over, pinching it to completely seal the pelmeni into a small packet and turn the corners to face each other, making a small circle.
Boil a generous amount of water with 1 tsp. salt. Drop the pelmeni into the boiling water. They are ready to eat when they float to the top and stay there.