Siberian Pelmeni (Сибирские пельмени)

Pelmeni-meat filled dumplings are very popular in Russia and in other Eastern European countries.

Dough

3 cups all-purpose flour

1 large egg

1 cup cold water

Pinch of salt

Meat filling

1/2 lb ground beef

1/2 lb ground pork

1 large onion, finely chopped

Salt and pepper to taste

In a large bowl, beat eggs and salt. Stir in flour and water. Mix well. Turn out onto a lightly floured board, and knead until smooth. Add more flour if necessary. Cover with plastic wrap and let rest foe 30 minutes.

In a medium bowl, mix beef, pork, onions, salt and pepper.

Roll out the dough about 1/6-1/4 inch thick. Using a large biscuit cutter or drinking glass, cut out circles. Put a teaspoon of the meat filling on to each round. Pinch the edges together to form a semi-circle. Use a little water or egg white if dough will not stick.

Drop pelmeni into salted boiling water, and simmer until they float to the top, about 15 minutes. Serve hot with sour cream or vinegar.

Adapted from PLEASE TO THE TABLE: THE RUSSIAN COOKBOOK by Anya Bremzen and John Welchman