Pelmeni (Russian Meat Dumplings)

Method

1. Mix the flour and salt in a bowl, make a well in the middle and add the egg and cold water. Stir with a fork until it comes together, then knead on the worktop for 8 min until smooth and as soft as an earlobe. If it is sticky add a little flour; if it is dry add water 1 tsp at a time. Wrap in cling film and rest at room temperature for 30 minutes so it won't shrink back when you roll it.

   Add in this stepPlain flour 200 gSalt (for the dough) ¼ tspEgg 1Cold water 45 ml

2. Grate the onion very finely or chop it as small as you can. In a bowl, combine the beef, pork, onion, salt and pepper, then knead with your hand for 3 min while adding the ice-cold water a little at a time. Stop when the mixture turns sticky and holds together; the water keeps the filling juicy. Keep it in the fridge while the dough rests.

   Add in this stepMinced beef 100 gMinced pork 100 gOnion 60 gIce-cold water 30 mlSalt (for the filling) ½ tspBlack pepper ¼ tsp

3. Divide the dough into 2 piece(s) and keep the rest covered with cling film so it doesn't dry out. On a lightly floured surface, roll each piece out thinly, 1 to 1.5 mm, and cut out rounds with a 5 to 6 cm glass or cutter. Press the scraps together and roll them once more. This takes about 12 min in all.

4. Put a heaped teaspoon of filling on each round, fold it in half into a half-moon and pinch the edges firmly together. Bring the two corners around the filling, overlap them and press to make the classic round 'ear'. Set them on a floured tray without touching. You will have about 40, and it takes about 22 min.

5. Bring the water, salt and bay leaves to a rolling boil in a 22 cm pot on high heat for 10 min. Drop in the pelmeni a few at a time, stirring gently so they don't stick to the bottom. Once the water boils again, turn down to medium heat and cook for 5 min in total from when they went in. They float after 2 to 3 minutes, but need a little longer for the filling to cook. Cut one open: the filling should be grey with no pink and the juices clear.

   Add in this stepWater (for boiling) 2 LSalt (for the cooking water) 2 tspBay leaves 1

   high heat→medium heat

6. Lift them out with a slotted spoon into a bowl and toss gently with the butter. Serve topped with sour cream and dill, with vinegar and black pepper on the table for everyone to add as they like.

   Add in this stepButter 20 gSour cream (smetana) 4 tbspFresh dill, chopped 2 tbspVinegar (optional) 2 tsp