Traditional Siberian dumplings filled with diced beef and pork.
- dough (homemade):
- 200 g white flour
- 1 egg
- teaspoon salt
- 100 g diced beef
- 100 g diced pork
- ½ medium onion
- 1 clove garlic
- black pepper
- 1 egg for sealing pelmeni
- parsley, dill, fresh radishes, spring onion, pine nuts, butter and sourcream (for serving)
- berry sauce (homemade):
- 1 medium onion
- 100 g berries ( blueberry, cranberry, raspberry - depending on availability)
- pinch of black pepper
- Dough (homemade): Sift the flour into a table. Make a dimple in the top and crack the egg into that. Add 1/2 teaspoon salt. Adding the cold water gradually, knead soft silky dough for 20 minutes. Cover with tea towel and let rest.
- Filling: Process beef, pork, onion and garlic into soft fine mince using a blender or a food processor. Add salt and pepper into ready mince.
- Roll the dough into a long “snake” 2 cm in diameter. Cut the dough at 2 cm intervals and roll the pieces out into circles using floured rolling pin. You can ease sealing pelmeni by rubbing some egg into pastry edges Place a teaspoon of the meat filling in the center and fold the dough over, pinching edges firmly to completely seal each pelmen into a small packet. Then pinch 2 sides of pelmen to get the final shape.
- Boil pelmeni in a pot with some parsley and salt added. Pelmeni are ready when they start floating.
- Serve ready pelmeni in a bowl with butter, berry sauce , sourcream, diced greens and radishes.
- Berry sauce:
- Finely chop onion, mince berries, add a pinch of black pepper. Put in a jar and let sit for 3-5 hours.
By Elena Kovakina for MasterChef Ireland