Pelmeni

Prepare choice of filling

Mushroom option

1. In a large pan heat up 1 tbsp of oil then add onion.
2. Sauté on medium-low heat until onions soften and carmelize.
3. Add mushrooms, salt, pepper and dried dill.
4. Sauté until mushrooms are soft and aromatic then set aside.

Chicken option

1. Combine ground chicken, onion, and salt. This filling is not cooked ahead.

Dough

1. Sift together flour and salt in a large bowl.
2. In a cup, combine the water and eggs and whisk to combine.
3. Add water and egg mixture to the dough and mix with a spoon until mostly incorporated. When you can no longer use the spoon turn out dough onto a floured surface and knead together until an elastic dough forms.
4. Divide dough into 4 parts and roll out each part until thin but not see through. Add flour as needed to roll out.
5. Use a mason jar lid to cut out circles. For smaller pelmeni, choose a glass with a diameter of ~10cm.

Assemble and cook the pelmeni

1. Place 1/2 tsp of the filling onto each dough circle, then fold the dough over into a semi-circle. Take both ends of the dough and bring together around your index finger, making sure it is firmly sealed so no filling can escape. Press the corners together.
2. Bring a large pot of salted water to boil, at the pelmeni and boil for approximately 8 minutes or when they rise to the top.
3. Remove from water and serve with sour cream.

Freezing instructions

Uncooked pelmeni freeze very well

1. Once assembled, arrange pelmeni neatly on a piece of parchment on a baking sheet that can fit in the freezer. This will prevent them from sticking together later.
2. Put the pelmeni in the freezer for an hour up to overnight.
3. Move the frozen pelmeni to a freezer-proof container or bag.
4. To cook, boil salted water and add frozen pelmeni. Cook 10 minutes, or until the pelmeni float.
5. Remove from water and serve with sour cream.