Pelmeni with Ginger and Dill

Homemade pelmeni with a meat filling seasoned with fresh ginger, dill, garlic and khmeli-suneli.

Ingredients

 1For the dough:
 22 eggs
 3300 ml water
 4About 1 l flour, measured by volume
 51 teaspoon salt
 6
 7For the filling:
 8500 g ground meat
 91/2 large onion
101/2 head of garlic
11About 80 g fresh ginger
12About 50 g fresh dill
131 teaspoon khmeli-suneli
141 teaspoon salt
15
16For boiling:
17Water
18Salt

How to Cook

Mix the eggs, water and salt. Gradually add the flour and knead into a smooth, elastic dough. Adjust the amount of flour to the consistency: the dough should roll out easily and hold its shape.

Peel and finely chop the onion, garlic and ginger. Finely chop the dill. Mix everything with the ground meat, khmeli-suneli and salt.

Roll the dough out thinly and cut out circles. Put a little filling in the center of each, fold in half and pinch the edges firmly together. Join the ends to form pelmeni.

Lower the pelmeni into boiling salted water in batches and stir gently to prevent them from sticking to the bottom. After they float to the surface, continue cooking until both the dough and the meat filling are fully cooked. Lift out with a slotted spoon and serve hot.

Yield

1About 40 large pelmeni
2Preparation and cooking time: about 2.5 hours