Pelmeni with Milk Dough

Cooking method

1. Step 1:

   

   Gather the ingredients for the dough. The milk should be warm.

2. Step 2:

   

   Sift the flour into a bowl and add the salt. Stir to combine.

3. Step 3:

   

   Make a well in the center and pour in the sunflower oil.

4. Step 4:

   

   In another bowl, whisk together the egg and warm milk.

5. Step 5:

   

   Pour the egg-and-milk mixture into the flour.

6. Step 6:

   

   Start mixing with a spatula, then turn the dough out onto the counter and knead by hand until smooth and uniform. Dust the counter with flour as needed.

7. Step 7:

   

   Once it's well kneaded, the dough will be supple and springy and won't stick to the counter or your hands. Cover it with a towel and let it rest 15 minutes while you make the filling.

8. Step 8:

   

   Filling ingredients. I'm using chicken breast and onion, but you can use pork or beef — whatever you like. Another secret to juicy pelmeni: use plenty of onion. For 500 g of meat I use 200 g of onion.

9. Step 9:

   

   Grind the chicken and onion through a meat grinder, season with salt and pepper, and mix well. The filling is ready.

10. Step 10:

    

    Take a piece of the dough and roll it out thin, lightly dusting the counter with flour.

11. Step 11:

    

    Cut out rounds using a glass, cookie cutter, or whatever you have on hand.

12. Step 12:

    

    Place a little meat filling on each round. Pinch the edges tightly into a half-moon, then bring the two ends together and press them to seal.

13. Step 13:

    

    Here's what the pelmeni look like.

14. Step 14:

    

    You can freeze the pelmeni (and boil them whenever you like) or cook them right away.

15. Step 15:

    

    Drop the pelmeni into boiling salted water; once they float to the top, boil for 6–7 minutes. Pelmeni made with this dough never fall apart — they stay firm and taste wonderful.

16. Step 16:

    

    Serve the pelmeni hot — with sour cream, butter, vinegar, whatever you like. We love them with a pickle on the side. Enjoy!