Pelmeni With Butter

Preparation:

Preparation: Pass the beef and pork pulp through the mincer together with two medium-sized onions; pour 2-3 tablespoons of water on the ground, add salt and pepper and mix well. Place this filling in a bowl and put it in the refrigerator for about two hours. After this time, mix the dough and divide it into balls the size of a walnut. Then prepare the dough: pour the flour onto the work surface and mix it with the egg, adding 50 g of water. Add salt and knead the dough well with your hands until it is hardened. Then roll out the puff pastry with a rolling pin and cut it with a glass into discs with a diameter of 4-6 mm. Cover the dough with a moistened towel or cellophane to prevent it from drying out, uncovering it as you prepare the pelmeni. Place a knob of filling on each disk of dough and close it in a half-moon shape, squeezing the edges with your fingers so that it does not open during cooking. Bring plenty of salted water to the boil in a saucepan and cook the pelmeni over low heat for about 10 minutes. when they come to the surface, drain them in a colander and serve the pelmeni piping hot seasoned with melted butter, ground pepper as needed and the smetana on the side in the gravy boat.