Pelmeni (Russian meat pockets)

Ingredients

Directions

1. 1

   Put the flour and salt in a bowl and make a depression in the middle. Add eggs and 120 ml (just under 1/8 litre) water and knead with the dough hooks of the hand mixer. Then knead with your hands on a floured work surface for 5-10 minutes to a smooth, elastic dough. Wrap in foil and leave to rest at room temperature for about 1 hour. Peel and finely dice onions. Cut bacon into very fine cubes as well.

2. 2

   Heat the fat in a pot and brown the onions slightly. Knead minced meat, bacon, onions, approx. 4 tablespoons of water, just under 1 teaspoon of salt and a little pepper well. Roll out the dough on a lightly floured work surface approx. 3 mm thin. Then carefully place the dough over the backs of your hands and pull apart until it is almost paper-thin. Cut off thicker edges of dough and wrap in foil. Cut out as many circles as possible with a round cookie cutter (approx. 6 cm Ø). Knead the rest of the dough and wrap in foil. Place 3/4 teaspoon of filling on each half of a circle. Moisten the edge of the circle with water, whip one half of the dough over the filling and press firmly together with the prongs of a fork. Moisten the dough corners and press them together. Roll out the rest of the dough again and work into dough pockets as described.

3. 3

   Knead the rest of the dough and wrap in foil. Place 3/4 teaspoon of filling on each half of a circle. Moisten the edge of the circle with water, whip one half of the dough over the filling and press firmly together with the prongs of a fork. Moisten the dough corners and press them together. Roll out the rest of the dough again and work into dough pockets as described. Results in about 80 pieces. Place in large portions in plenty of boiling water and cook over a low to medium heat for about 8 minutes. Carefully wash the dill, dab dry (put something aside for garnishing) and chop. Mix with sour cream and season to taste with salt and pepper. Drain dumplings on kitchen paper and arrange on plates. Garnish with remaining dill and serve with sour cream

4. 4

   Results in about 80 pieces. Place in large portions in plenty of boiling water and cook over a low to medium heat for about 8 minutes. Carefully wash the dill, dab dry (put something aside for garnishing) and chop. Mix with sour cream and season to taste with salt and pepper. Drain dumplings on kitchen paper and arrange on plates. Garnish with remaining dill and serve with sour cream

5. 5

   Tablecloth: ASA