4 cups flour
1 ¾ cups water
250 grams farsh
1 small onion, chopped
2 dashes of pepper
¼ teaspoon salt
To make the dough - mix and then knead well flour, water and egg. Let rest. Roll flat on a floured surface, flouring the dough as little as possible. Use a glass to cut out round pieces of dough. Handle as little as possible, as it will make the dough tough.
To make the filling - Fry together farsh, onion, salt and pepper. When the meat is done, drain it of excess fat.
To make the pelmeni - Take the round piece of dough in the palm of your hand. Spoon a small amount of meat into the dough. Fold it over and pinch the edge closed, then pinch together the corners, making the classic pelmeni shape. Yields many pelmeni, but may be stored in the freezer until ready to use. To prepare, boil for 5-7 minutes and serve hot.
Serving Suggestions for Pelmeni:
Homemade adzhyka (see Canning and Preserving) and smetana (sour cream)
Plop the hot little suckers down on a pat of butter and watch it melt
Douse with vinegar and black pepper
Boil the pelmeni in bouillon for a slightly different flavor
Try some hot sauce!