Siberian Pelmeni in Golden Beef Broth

Method

1. Mix the flour and salt in a bowl, add the egg, cold water and sunflower oil, bring it together and knead for 10 min. When it is smooth and springy, wrap it in cling film and rest at room temperature for 45 minutes. A little oil lets you roll it very thin without tearing.

   Add in this stepPlain flour 200 gEgg 1Cold water 40 mlSunflower oil 1 tspSalt (for the dough) ¼ tsp

2. Remove the rind from the pork belly and chop it with a knife until the pieces are 2 to 3 mm. Finely grate the onion and garlic. In a bowl, combine the beef, pork belly, onion, garlic, salt and pepper, then knead for 4 min while adding the cold stock a little at a time, until you have a sticky paste. Grate in the frozen butter, mix quickly and refrigerate straight away. The frozen butter melts during cooking and turns into juice inside.

   Add in this stepMinced beef (chuck or another fatty cut) 120 gPork belly 80 gOnion (for the filling) 60 gGarlic cloves 1Cold beef stock (for the filling) 40 mlButter, frozen 10 gSalt (for the filling) ½ tspBlack pepper ¼ tsp

3. Halve the broth onion with its skin on and char the cut sides in a dry pan until deep brown. Put the beef stock, charred onion, halved carrot, bay leaves and peppercorns in a 18 cm pot, bring to the boil on high heat for 6 min, then turn down to low heat and let it barely tremble for 25 min. Boiling hard makes it cloudy. Strain through a fine sieve, season with salt and keep warm.

   Add in this stepBeef stock 700 mlOnion (for the broth) ½Carrot ½Bay leaves 1Black peppercorns 6Salt (to season the broth) to taste

   high heat→low heat

4. Roll the dough very thin, about 1 mm, and cut 5 cm rounds. Put a teaspoon of filling on each, fold into a half-moon, press the edges firmly and overlap the corners into an 'ear'. Press out any air around the filling so they don't burst while cooking. You will have about 40, and it takes about 38 min.

5. Cook the pelmeni separately so the broth stays clear. Bring the water and salt to a rolling boil in a 22 cm pot on high heat for 10 min, add the pelmeni and stir gently. When it boils again, turn down to medium heat and cook for 5 min from when they went in. Cut one open: the filling should have no pink and the juices should run clear.

   Add in this stepWater (for boiling) 2 LSalt (for the cooking water) 2 tsp

   high heat→medium heat

6. Divide the pelmeni between warmed bowls, ladle over the hot broth and top each with a spoonful of sour cream, dill and freshly ground pepper.

   Add in this stepSour cream (smetana) 4 tbspFresh dill, chopped 2 tbsp