Pelmeni (Russian dough doughnuts)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, mix 500 g flour, approx. 1 teaspoon salt, eggs and 100 ml warm water in a bowl, first with the dough hooks of the mixer, then with your hands to a firm dough. Place a tea towel over the bowl and let it rest for about 1 hour at room temperature.

2. 2

   For the filling, peel and finely chop the onion. Mix with minced onion and season with salt and pepper. Roll out the dough very thinly (1-2 mm) with a cake roll on a lightly floured work surface. Cut out 60 circles with a round cookie cutter (approx. 8 cm Ø) or a drinking glass.

3. 3

   Whisk the egg whites. Spread the edges of the dough with egg white all around. Put some chopping mass on each circle, fold it down to a semicircle and press the seams together firmly with your fingers. Spread the corners with egg white and press them together.

4. 4

   Cover and let it rest in the refrigerator for about 2 hours.

5. 5

   Pelmeni in portions in plenty of boiling salt water. Cook over low heat for 6-8 minutes. Lift one out and check if it is cooked. Then lift them all out and drain them well.

6. 6

   Wash the chives, shake dry and cut into small rolls. Melt butter in a pot. Swivel the pelmeni in it. Sprinkle chives over the pelmenis. Serve with sour cream.