Mama's Pelmeni

Ingredients for 12 servings:

• 1,100 g flour
• 500 g milk, 1.5% fat
• 100 g oil
• 2 eggs
• 2 tsp salt
• possibly flour for working
• 1,100 g minced pork
• 5 cloves garlic
• 250 ml milk, 1.5% fat
• salt and pepper
• salt water
• pepper
• 3 bay leaves

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

without onions

Mix all the ingredients for the pasta dough with the dough hook in a food processor until you have a firm, smooth dough. Shape the dough into a large ball and let it rest under a cloth for about 1 hour. You can use a round dumpling maker to fill the pelmeni. To do this, divide the dough into about 15 portions, roll out one portion each to the size of the dumpling maker, and place it on the pelmeni maker. Press down lightly with the palm of your hand so that the individual cells to be filled are visible. Mix the ground meat with the garlic and milk and season with salt and pepper. Place cherry-sized portions of the meat mixture in the center of the cells. Roll out another circle of dough and cover the filled pelmeni. Flatten the top layer of dough again with your hand and roll over it firmly with a rolling pin to seal the individual pelmeni and separate them. The dumpling maker should be well dusted with flour beforehand so that the pelmeni can be easily removed from the mold. Continue this process until the dough or meat is used up (there will usually be some leftover). Bring enough water to a boil, season with salt and pepper, and add 2-3 bay leaves. Add the pelmeni to the boiling water, cook for 10-15 minutes, and then remove from the water. You can serve them with sour cream, vinegar, ketchup, chili sauce, or a combination of these. They can also be eaten with the broth in which they were cooked. 25 pelmeni are enough for one serving. The pelmeni freeze very well. To do this, place them side by side on a floured baking sheet and place them in a freezer bag the next day.