for 50 pieces

Dough

300 g	white flour
¼ tsp	salt
1	egg
1 dl	water
20 g	butter, soft

Filling

1 tbsp	oil
2	onion, finely chopped
1	garlic clove, finely chopped
400 g	minced meat (pork)
4 tbsp	sour single cream
½ bunch	chives, finely chopped
½ tsp	salt
a little	pepper

Stock

2 litre	beef bouillon
150 g	sour single cream
½ bunch	chives, finely chopped

How it's done

Dough

Mix the flour and salt in a bowl. Add the egg, water and butter, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Filling

Heat the oil in a frying pan. Briefly sauté the onions and garlic, remove from the pan, allow to cool slightly. Mix in the mince, sour single cream and chives, season.

To shape

Roll out the dough in batches to approx. 2 mm thick, cut out approx. 50 circles (each approx. 8 cm in diameter). Place 1/2 tbsp of filling in the middle of each circle and fold into crescents, Press the edges down firmly, pressing out any trapped air. Place the ends on top of each other, press down firmly, place on a lightly floured towel.

Stock

Bring the stock to the boil. Cook the pelmeni in batches in the simmering stock for approx. 10 mins., remove with a slotted spoon, drain and keep warm. Plate up the pelmeni, top with the sour single cream and chives.

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