Siberian Beef Dumplings
Dumplings are another food often associated with prosperity and served around the New Year. Chinese dumplings are shaped like traditional purses, so it’s relatively easy to work out their association with wealth. These Russian (Siberian) dumplings are more shaped like coins, hence their association with the New Year.
Prep time 25 minutes/Cook time 80 minutes/makes 50
Ingredients:
For the Dough:
240g (2 cups) plain (all-purpose) flour, plus more for dusting
1 large egg
1/2 tsp sea salt
80ml (1/3 cup) plus 2 tbsp. warm water
For the Filling and Assembly:
Plain (all-purpose) flour, for dusting
225g (1/2 lb) lean minced (ground) beef
25g (1/2 cup) yellow onion, finely chopped
1 tsp sea salt, or to taste
100g (1/2 cup) unsalted butter, melted and cooled
Chopped fresh dill and sour cream, to garnish
Method:
Combine the flour, egg and salt in the bowl of a stand mixer fitted with a dough hook. Beat the ingredients together on medium speed until a shaggy dough forms. Pour in water, a little at a time, and continue to beat until the dough comes together. Continue to beat until the dough is smooth and pliable (about 5 minutes). Form in a ball, then wrap dough in clingfilm (plastic wrap) and set aside to rest in the refrigerator for15 to 30 minutes.
When ready to use, divide dough into two equal pieces. On a lightly floured surface, roll dough to about 3mm (1/8″) thick. Using a 6cm (2 1/2″) round cutter, cut out about 50 rounds. Arrange on a floured surface and cover with clingfilm (plastic wrap) until ready to use.
Filling and Assembly: Line a baking tray with baking parchment, then dust the parchment with flour.
In a large bowl, mix together the beef, onion, and salt to combine. Place 1 tsp of this filling mixture in the centre of each round. Fold the rounds over the filling into half-moons and pinch the edges to close. Pull the two ends of the half-moon together and pinch to seal (they should almost look like tortellini). Repeat with remaining filling and dough. Arrange pelmeni on the prepared baking tray.
Bring a large pot of salted water to a bare simmer. Working in batches, drop in the pelmeni and cook until they float to the top (3 to 4 minutes per batch). Note that it helps to take one out and test to see if they’re tender or al dente. Using a slotted spoon, the transfer pelmeni to a large bowl then toss in butter to coat.
Divide the pelmeni among warmed serving plates. Sprinkle with dill and serve with sour cream alongside.
