INGREDIENTS for DOUGH:

= 5 cups flour (about 28 oz or 800 g)

= 2 eggs

= 1 cup water

= 1 cup milk

= 1 teaspoon sugar

= ½ teaspoon salt

INGREDIENTS for FILLING: 

= 1 lb. (500 g) ground beef

= 1 lb. (500 g) ground pork

= 1 onion – minced

= 1 teaspoon salt

= ½ teaspoon ground pepper

= 1 cup cold water

COOKING: 

1. Mix together very well: ground beef, pork, minced onion, salt, sugar, pepper, and cold water. Cover the filling and put in the fridge.

2. Making dough: On the working surface sieve together flour, salt, and sugar forming a small mountain. In the middle of this mountain make a well and brake eggs in this well. Mix and knead the dough, adding gradually water and milk. The dough should be stiff. Form a ball, cover it with a plastic wrap and leave on the table for 30 minutes.

3. Sprinkle the working surface and pelmeni mold with flour. Divide the dough in half and roll each half into thin circles.

4. Take one of the dough circles and place it over the pelmeni mold. Press it slightly against the mold to make sure there is no air between the mold and dough. Then push the dough lightly into each recess in the mold.

5. Using a teaspoon fill each recess with meat mixture, making sure it doesn’t get in between the holes. Once all of the holes have been filled, cover the mold with the second dough circle and dust it with flour lightly.

Dust the rolling pin with flour and roll it over the mold pressing firmly to cut the pelmeni out of the mold. Turn the mold upside down, shake it carefully to let the pelmeni fell off the mold.

6. Spread the pelmeni on a flour dusted cookie sheet and place it in the fridge to let the pelmeni to cool for 15-20 minutes.

Meanwhile fill up a large pot with water (3-4 quarts for 2 lb. of pelmeni), add 1 teaspoon salt, 1 bay leaf and bring it to boil over high heat.

Using a skimmer, carefully place the pelmeni into boiling water, bring it to boil again, reduce the heat to low and cook for 8-10 minutes.

 Once all pelmeni surfaced up, remove them from boiling water with the skimmer. Serve with butter, sour cream, and chopped parsley or dill.