The frozen survival food of Siberia. Small, ear-shaped dumplings encapsulating a raw, highly seasoned matrix of minced pork and beef, boiled rapidly to trap the rendered juices inside the unleavened dough shell.
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The Dough. Knead the flour, egg, water, and salt into a stiff, elastic dough. Wrap it in plastic and let it rest for 30 minutes to relax the gluten.
The Core. Mix the ground pork, beef, heavily grated onion, salt, black pepper, and ice water. The ice water is critical; it turns to during , creating a soup trapped inside the dumpling.
The Architecture. Roll the dough extremely thin. Cut into 2-inch circles. Place a small marble of raw meat mixture in the center.
The Seal. Fold the dough over into a half-moon, sealing the edges hermetically. Bring the two points of the half-moon together and pinch them to create the classic 'ear' shape.
The . Drop the pelmeni into heavily salted, rapidly water with a bay leaf. until they float to the top, then cook for exactly 3 more minutes. Serve instantly, heavily anointed with melted butter, sour cream, and black pepper.
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