Servings: 10

For the Dough: subheading: For the Dough:
2 Eggs 2 Eggs
1 Tbsp. Olive Oil 1 Tbsp. Olive Oil
Cold Water Cold Water
500g All-Purpose Flour (sifted) 500g All-Purpose Flour (sifted)
1 tsp. Kosher Salt 1 tsp. Kosher Salt
For the Filling: subheading: For the Filling:
1 Lb. Ground Beef (85/15) 1 Lb. Ground Beef (85/15)
1 Lb. Ground Pork 1 Lb. Ground Pork
1 Yellow Onions (chopped fine) 1 Yellow Onions (chopped fine)
5 Cloves Garlic (chopped fine) 5 Cloves Garlic (chopped fine)
2 tsp. Kosher Salt 2 tsp. Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper
For the Cooking Water: subheading: For the Cooking Water:
2 Bay Leaves 2 Bay Leaves
Water Water
Sea Salt (fine) Sea Salt (fine)

For the Dough: subheading: For the Dough:
Crack eggs into a bowl and add oil. Add cold water to eggs and oil so that the total weight is 300g (2 eggs should take up approximately 100g + 10g for oil).
Place sifted flour into a separate bowl and make a hole in the center. Pour egg mixture in. Mix the dough with a mixer for 10 minutes using a dough hook.
When all the wet ingredients are mixed in and the dough forms a ball, place it on the table dusted with flour. Knead the dough with your hands until it stops sticking (shouldn't take more than a minute or two).
Place the dough in a bowl, cover it with a damp towel and leave to rest for at least one hour. After resting the dough will become softer and easier to work with.
For the Filling: subheading: For the Filling:
Mix ground meat with onions and garlic. Add salt and pepper and mix well.
For the Assembly: subheading: For the Assembly:
Cut a strip of dough and roll it into a cylinder approximately 1" in diameter. Keep the rest of the dough covered with a damp towel to prevent it from drying. Cut the cylinder into 1" pieces and place them on the table dusted with flour in front of you.
Take one piece at a time, press it down and stretch with your fingers to make a round. Then roll it with a rolling pin to be about 3" in diameter. You want it to be as thin as possible for better taste. Be careful not to roll it too thin, or the dough will break when you boil.
Hold the round in your left hand (shake off any excess flour) and place a teaspoon of filling in the center. Place the upper part of the round on top of the filling and start sealing edges. Start from the center and work your way down one side, then the other side.
Seal the ends of pelmeni together. Repeat to the rest of the dough. Place pelmeni in rows on a board dusted with flour.
For the Cooking: subheading: For the Cooking:
Fill a large saucepan with water and bring it to boil. Add salt.
Place desired amount of pelmeni into boiling water (about 10 to 12 per person). Don’t be tempted to put a lot at once. Keep it down to 25 pieces at a time. Immediately mix them with a slotted spoon to make sure they are not stuck to the bottom. After you add pelmeni to boiling water, the water will cool down and you will need to wait for it to boil again.
Mix pelmeni carefully from time to time until all of them come up to the surface. Then cook them for another 3 minutes,
Take pelmeni out using a slotted spoon. You can add a few tablespoons of the water they were cooked in to the plate.
Serve immediately. Serve with a knob of butter with lots of freshly-ground black pepper on top of pelmeni.