Siberian Pelmeni with meat or cabbage.

Yield: 1 kg pelmeni or four portions.

Ingredients for Dough:
320 g (11,2 oz) wheat flour,
120 g (4,2 oz) water,
1 egg, beaten.
1/3 tsp salt
flour, that to flour board
Fillings for pelmeni.

Ingredients for Meat filling:
200 g (7 oz) beef, fillet, minced.
250 g (8,8 oz) pork, fillet, minced.
1 onion, medium, finely chopped.
1/4 cup water
crushed garlic, salt, ground black pepper, ground dry herbs, such as green onions, thyme, dill, parsley, Celery - to taste.

Ingredients for Cabbage Filling:
350 g (12,3 oz) pork, fillet, minced.
180 g ( 6,4) cabbage, finely chopped or shredded, stewed.
1 onion, medium, finely chopped.
1 tbsp water
salt, ground black pepper to taste
Cooking Instructions:

Sift the flour on to the dough board, make a hollow in the centre of the flour, add egg, water and salt. Knead into a heavy dough, cover and set aside for half an hour.

Roll the dough thin and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.

Put the pelmeni in 4 liters (8 pint) boiling water, add 1 tbsp salt. Continue to boil until the pelmeni rise to the surface. Remove with a skimmer.

Serve with sour cream, melted butter, vinegar, pepper, pungent grated cheese or mustard.
To make Meat filling:
Combine all ingredients. Mix thoroughly.

To make Cabbage Filling:
Combine all ingredients. Mix thoroughly.

These pelmeni are made in the eastern areas of Russia. They are shaped as usual or in the form of a "knot". Serve with butter, butter and vinegar, sour cream or green onions.