Traditional Russian pelmeni made by sealing a minced meat filling in thin dough shaped like a half-moon and boiling it. Usually served with butter or sour cream, this hearty mantı is a classic hot dish for cold days.
Knead the flour, egg, lukewarm water and salt to obtain a smooth, elastic dough. Cover and let it rest for 30 minutes.
Knead the ground meat well with grated onion, ice-cold water, salt and black pepper. The ice-cold water keeps the filling moist and soft.
Roll out the dough thin and cut small circles using the rim of a glass. Place filling in the center of each circle and fold into a half-moon shape, pressing the edges and joining the two ends.
Boil the pelmeni in salted boiling water until the dough is cooked, then drain. Drizzle melted butter over them and serve hot.
Important: Pelmeni are traditionally made in large batches and frozen; you can freeze them on a floured tray and drop them straight into boiling water. Contains gluten. If served with sour cream, it contains dairy. Use a moderate amount of filling and seal the edges firmly.
Adding a little ice-cold water to the filling keeps the ground meat juicy while boiling. Rolling the dough thin keeps the dough from being too thick and overpowering the flavor.
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