Pelmeni stuffed with minced meat

Thin pockets filled with a mixture of minced meat, then cooked and served with flavoured sour cream.

Ingredients:

For four people: For the pelmeni: 300 g smooth flour 10 g of yeast 100 ml water salt Salts: 300 g of ground meat 1 tbsp of royal purée 2 pcs clove of garlic 2 pcs of egg – 1 of which for rubbing 1 pc small onion 100 g cheese nutmeg lard sugar pepper salt Dip: sour cream citron dill salt

Procedure:

1. Crumble the yeast into the sifted flour, add the other ingredients at room temperature, and finally water
2. When the dough has risen, roll out a thin sheet on a floured rolling pin and cut out rounds with a round cookie cutter to fill with stuffing
4. Prepare the meat mixture by frying the onion in the lard, add the meat and spices and simmer for five minutes. Remove, stir in the chicken and cheese
5. Brush the edges of the pelmeni with egg, fold them over, join the edges and cook in salted water for about five minutes
6.

Note:

Recipe from Cooking with Tom, author, photos and text.