Minced meat rolls with pasta dough and vegetable topping or "lazy" pelmeni

Ingredients for 4 servings:

• 100 ml water
• 1 egg(s), size M
• 1 tbsp oil
• 1 pinch of salt
• 350 g flour, maybe a little more
• 400 g minced meat, mixed
• 1 ½ m.-large onion(s), finely chopped
• ½ bunch parsley, finely chopped
• 5 tbsp water
• n. B. salt and pepper, black
• Flour for the work surface
• 1 medium-sized onion(s), finely diced
• 2 large carrots, coarsely grated
• 1 bell pepper(s), diced
• 1 beef tomato(s), peeled, diced
• n. B. Oil for frying
• 1 cup sour cream
• 1 cup of water
• 1 large garlic clove(s), squeezed
• Salt and pepper, black

Instructions

Working time approx. 55 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

This pelmeni recipe is for lazy cooks who don’t have time to make real pelmeni.

For the dough, put the flour in a bowl. In a smaller bowl, whisk the water, egg, and salt together, then add to the flour along with the oil. Stir with a spoon, then knead with your hands until you have a smooth dough. The dough should still be pliable but no longer stick to your hands; add a little more flour if necessary. Wrap the dough in cling film and let it rest for about 30 minutes. During this time, prepare the vegetables. Heat the oil in a pan, sauté the finely diced onion until translucent, add the carrots, and cook for another 5 minutes over medium heat, stirring occasionally. Add the tomato paste, stir, and lightly toast. Then add the diced bell peppers and tomatoes to the pan, stir well, and fry lightly. Remove from the heat and set aside. For the filling, mix the minced meat, onion, parsley, and water together thoroughly. Season with salt and pepper. Knead the dough again on a floured surface and divide it into two portions. Wrap one half back in the foil and set aside, and roll out the other half on a floured work surface into a circle approximately 50 cm in diameter. Spread half of the minced meat evenly on the dough, roll it into a log, and cut the log into 3 cm long pieces. Place the rolls in a non-stick pan, cut side down, leaving a small gap between them. Repeat with the other half of the dough and the minced meat. Then spread the fried vegetables on the rolls. Place a cup of sour cream in a bowl, measure water with the same cup, and add it. Season with salt and pepper, and add a garlic clove crushed through a garlic press, and stir until smooth. Pour the sauce over the meat rolls and cover the pan. Bring to a boil. Then reduce the heat and cook the meat rolls over medium heat for about 30-35 minutes. Be careful not to let the liquid evaporate completely.