Russian Pelmeni Dumplings With Ground Beef And Onions - cooking recipe

Ingredients

500 g flour
3 medium eggs
2 None onions, finely diced
400 g mixed minced beef/pork/lamb
2 litres vegetable stock
1 small bunch chives, snipped into tiny rings
100 g butter
None None flour for the work surface
None None cling film/saran wrap

Preparation

Mix the flour, salt, eggs and 1/2 cup water and knead into a smooth dough. Wrap in plastic wrap and let the dough rest for at least 1 hour.
For the filling, mix the ground meat and onion, and season to taste.
On a floured work surface or using a pasta roller, roll out the dough to approximately 1/32 inch. Cut dough into 3 inch rounds using a cookie cutter. On each circle place 1 heaped tsp of filling. Brush a thin line of water around the edges of the circles. Fold in half and press edges firmly together. Dampen the tips of the crescents, bend them into a circle, press the tips together and place on a floured tea towel.
Bring the stock to a boil in a large saucepan and cook pasta in 2 portions, for about 6 minutes each. Melt half of the butter in a large pan and fry the half of the dumplings for 4 minutes. Repeat the process with the other half. Serve sprinkled with chives and any butter from the pan, and sour cream (if desired) on the side.