ritualrecipes: pelmeni pelmeni are russian dumplings consisting of a filling (typically minced meat, fish, or mushroom) wrapped in a thin dough. they’re easy and simple to make, and could be offered to slavic deities or house spirits (like a domovoi). be warned, this recipe makes A LOT of pelmeni (about eighty) so if you don’t want that much, feel free to cut the recipe in half etc. pelmeni can also be frozen and stored fr quite a while. ingredients: fr the dough - 2 large eggs - 2/3 cup water - ½ teaspoon salt - 1 tablespoon vegetable oil - 3 ¼ cups all-purpose flour fr the filling - 1 large finely grated onion - 8 ounces ground pork - 8 ounces ground beef - 1 ½ teaspoons salt - ½ teaspoon pepper here’s what you do: in a large bowl, combine eggs, water, oil, salt, and half the flour. add the rest of the flour and stir until a smooth dough forms. sprinkle some flour onto yr kitchen surface and turn the dough on it and knead until it’s no longer sticky. wrap it in plastic and leave fr about half an hour. it can be refrigerated until it’s ready to use. in a medium bowl, combine the grated onion, the pork and beef, and the salt and pepper (even other spices if you wish; i sometimes use chilli), until it’s thoroughly mixed. grab the dough frm the fridge, and cut it into eight equal pieces. while keeping the rest of it covered, roll one piece of it into a finger-width cylinder. cut the cylinder into ten pieces. roll each of the pieces into about a two-inch circle. spread 1 teaspoon of the meat filling into the middle of the circle. pick up the circle and fold it to create a half-moon shape and pinch the edges together. it’s important to make sure there is no air in the dumpling, which could cause them to burst and spill the filling while yr cooking. put a large saucepan of salted water on to boil. put about ten pelmeni in each time. when they rise to the surface of the boiling water, boil them fr an additional one to two minutes. remove the pelmeni frm the water with a slotted spoon, and place them on a wet plate to prevent frm sticking. repeat with the remaining uncooked dumplings. once done, pelmeni are typically served with sour cream and topped with melted butter, but some serve them with soy sauce. you can also lightly fry them in butter until they turn a golden brown. finally, set it out and dig in !!!

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