Pelmeni: Russian meat dumplings
If you're Russian, you love pelmeni. Fact. Instead of opening a bag
that's been in the freezer for who knows how long, we decided to make
them from scratch. Turns out, it's surprisingly easy.
keep the dough moist. After kneading, let it rest for 30 minutes. For
the filling, we went with beef with grated onions, garlic, salt,
pepper, and paprika. Once dumplingified, drop them into salted boiling water for about 6 minutes. And now for the family secret: top them with sour cream mixed with
Russian mustard.
