Pot pelmenis are Russian ravioli cooked in individual pots with milk and mushrooms.

Ingredients

For the dough

500 g of flour
2 eggs
a glass of lukewarm water
salt

For the stuffing

225 g ground beef bourguignon
125 g ground mutton (shoulder)
40 g pork (loin or tip)
½ onion, finely chopped
3 sprigs of finely chopped dill
salt
pepper

To serve

milk
40 g dried mushrooms

Preparation

Soak dried mushrooms in milk to plump them up for about 40 minutes to 1 hour.

Prepare the dough

Pour flour, eggs, and salt into the mixer and gradually add the water, working in batches until the mixture comes away from the sides.

Put the dough on a floured surface and work it for a couple of minutes until it is smooth. Let it rest for about 30 minutes.

Prepare the stuffing

Mix ground beef, mutton and pork, add onion, dill and season with salt and pepper to taste.

Two techniques to roll out the dough for pelmenis

1) Set aside half of the dough and roll it out with a rolling pin. Roll the remaining dough on the floured surface into a round ribbon about 3 cm in diameter, cut into 1 cm thick slices. Roll out the dough as thinly as possible with a rolling pin to form disks.

2) Roll out the dough as thinly as possible with a rolling pin, reserve half and cut out the rest with a glass of dough.

Place a teaspoonful of filling in the center of each disk, fold into a half-moon shape, lightly wetting the edges to ensure they stick together. Finally, bring the two corners together to form a « dough ear ».

Lightly flour so that the pelmenis do not stick together.

Finish

Put the pelmeni, mushrooms and milk in individual terracotta dishes, cover each dish with a piece of pastry and wet the edges so that they stick to the dish. Bake in a low oven (thermostat 6- 180°) for about 15 to 20 minutes.