Pelmeni with beetroot filling

Ingredients for 4 servings:

• 1 m.-large beetroot, cooked, coarsely grated
• 1 small onion(s), very finely chopped
• 2 cloves garlic, very finely chopped
• 125 g minced meat, of your choice
• 1 egg(s)
• salt and pepper
• nutmeg
• Caraway seeds
• possibly breadcrumbs
• 200 g Flour, baking strong, e.g. B. 550 or 1050
• e.g. water, cold
• 2 pinches of salt
• 1 egg(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 4 minutes

Make a mixture for the pelmeni filling from the beetroot, onion, garlic, minced meat, egg, and spices. If it’s too mushy, add some breadcrumbs. For the dough, heap the flour on a work surface, make a well in the center, add the egg, salt, and a little water, and patiently make a dough, kneading it vigorously until it’s very smooth. Add more water if necessary. Wrap it in some plastic wrap and let it rest for about an hour. Then roll out the dough very thinly (about 1 mm). Using a glass or a special tool, cut out 7 cm circles. Place a teaspoon of the mixture in the center of the circles. Fold the circles into half-moons and press the edges together tightly. Now fold the rounded edges up toward the center, wrap the pelmeni around your index finger, and press the two ends together. When all the pelmeni are wrapped, cook them in a pot of boiling water for about 3-4 minutes. Tip: Excess pelmeni can be easily frozen!