Ingredients

• 200 g water
• 1 egg
• Flour
• 3 lbs meat
• Salt
• Pepper
• Herbs
• Garlic powder
• Onion powder

Instructions

1. Sprinkle flour all over the pelmeni maker
2. Roll the dough into a thin sheet. Sprinkle the side that will be laid down onto the pelmeni maker with flour.
3. Lay the sheet of dough onto the pelmeni maker
4. Mark where the filling will go
5. Carefully place meat into each dimple
6. Cover with another sheet of dough and press down gently with your hands
7. Roll a rolling pin back and forth over the top until the metal edges of the pelmeni maker become visible
8. Flip over the pelmeni maker so the pelmeni all fall out
9. Sprinkle the pelmeni with flour before freezing

Editor’s Note

• There are no instructions for the filling, but the meat filling should be raw. The meat is ground and herbs and seasonings are added to taste. The filling should be seasoned generously because the unsalted dough will dilute the flavor. Cook a very small piece of filling in a dry skillet to taste it for seasoning before filling and freezing all of the pelmeni.
• Instead of sprinkling flour on the pelmeni maker, spray it with cooking spray. Too much flour on the outside of the pelmeni will make for an unpleasant texture when they are boiled.
• The best method for freezing is as follows: Once popped out of the mold, do not sprinkle them with more flour. Place pelmeni in one layer and not touching each other onto a parchment lined baking sheet and place in freezer. Once frozen, transfer to a ziplock bag.