Ural dumplings
Description
Pelmeni came into Russian cuisine from the Urals at the end of the 14th and beginning of the 15th century. In ancient times, pelmeni held a ritual significance for the Ural people, symbolizing the sacrifice of all kinds of livestock. Therefore, the traditional Ural meat filling consists of three types of meat—beef, lamb, and pork—combined in a strict proportion: 45% beef, 35% lamb, and 20% pork. Preparation: Sift flour into a large bowl, make a depression in the center, and pour in water. Add half an egg and salt. Knead the dough, cover with a cloth, and let it rest for 20–30 minutes. Pass all three types of meat through a meat grinder twice using the finest plate, together with butter and nutmeg. Season the resulting mince with salt and pepper, mix well. Add cream and finely chopped onion, then mix again. Roll the dough into a long, but not very thick strip. Cut the strip into pieces and roll each into a thin round disc. Place about one teaspoon of meat filling in the center of each disc. Pinch the edges together to seal. Beat the remaining egg in a bowl and brush the pelmeni with it. Place the pelmeni on a floured baking tray and put them into the refrigerator. Steam the Ural pelmeni for 10–15 minutes. To prepare the sauce, mix grated garlic, oil, vinegar, salt, and pepper. Serve alongside the pelmeni.