Pelimeni

This method you can use to make pelmeni, vareniki or pirogies. They are all quite similar and the slight variations are mostly in the filling. For the dough you will need 1lb flour, two large eggs, ⅓ pint water, 1 tsp oil and ½ tsp salt. Put the flour in a bowl and make a dip in the top. Add the eggs, water, oil and salt and mix it all together to an elastic dough. Then let it rest for 30 minutes. 

For the filling you will need 10-12 oz of ground pork and beef. The ratio is up to you but 3-1 pork- beef is a good mix, then 1 tbsp soft butter, 1tbsp cream, an egg, one grated onion, 1 crushed clove of garlic and salt and pepper. Mix it all together and put it to one side. Now take the dough and cut it into several pieces. Roll it out and use a glass or a pastry form to cut circles. Use a teaspoon to scoop the filling onto half of each circle. Fold the pastry over the filling and press it closed with your fingers. Then fold up each semicircle by pressing the ends together so that the pelmeni stand up. If you are making pirogi you don’t need the second fold.

Bring some salt water to the boil and let the pelmeni cook for 10 minutes. Makes sure they don’t stick to the bottom of the pot by stirring them regularly. Then pour off the water and mix them with a little butter. 

They can be served with dripping or with a special vinegar sauce. 

Take 3 tbsp vinegar and mix it with ⅓ pint water. Grind enough pepper onto the mixture that the surface of the liquid is black. Mix it thoroughly and drizzle it over the pelmeni- but don’t use too much or you won’t taste anything else!