Summary

Ingredients

For the dough:

• g 1,100 flour
• 500 g milk, 1.5% fat
• 100 g oil
• 2 egg (s)
• 2 teaspoons salt
• possibly flour to work with

For the filling:

• g 1,100 minced pork
• 5 cloves garlic
• 250 ml milk, 1.5% fat
• salt and pepper

Also:

• Salt water
• pepper
• 3 bay leaves

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Instructions

1. Use the dough hook in the food processor to process all the ingredients for the pasta dough into a firm, smooth dough. Shape the dough into a large ball and let it rest under a cloth for about 1 hour.
2. A round dumpling maker can be used to fill the pelmeni. To do this, divide the dough into about 15 portions and roll out one portion the size of the dumpling maker and put it on top. Press down a little with the palm of your hand so that the individual cells to be filled can be seen.
3. Mix the minced meat with the garlic and milk and season with salt and pepper. Place cherry-sized portions of the meat mixture in the middle of the cells.
4. Roll out another circle of dough and cover the filled pelmeni. Press the top layer of dough flat again with your hand and roll it over firmly with the rolling pin so that the individual pelmeni are closed and divided from one another.
5. The dumpling maker should be dusted with flour beforehand so that the pelmeni can be easily removed from the mold.
6. Proceed in this way until the batter or meat is used up (usually some of the batter is left over).
7. Bring enough water to the boil, salt, pepper and add 2 - 3 bay leaves. Put the pelmeni in the boiling water, cook for 10-15 minutes and remove them from the water.
8. You can also serve sour cream or sour cream, vinegar, ketchup, chilli sauces or a combination of these. Plus, they can be eaten with the broth in which they were cooked.
9. 25 pelmeni are enough for one serving.
10. The pelmeni are very easy to freeze. To do this, you can freeze them lying next to each other on a floured sheet and put them in a freezer bag the next day.