Pelmeni with butter

Passed in the meat grinder the pulp of beef and pork together with two medium-sized onions; pour about 2-3 tablespoons ground water, add salt, pepper and mix well.

Place the stuffing in a bowl and put it in the refrigerator for about two hours.

After this time, stir the mixture and breakdown the aim in large balls as a walnut.

Prepare the dough: put the flour on pastry Board and knead it with the egg and adding 50 g of water.

Add salt and mix the dough with your hands until it is firmer.

Then with a rolling pin to roll out the pastry dough and cut with a glass discs with a diameter of 4-6 mm.

Cover the dough with a damp towel or with a cellophane so as not to let the appliance dry, baring as they proceed in the preparation of pelmeni.

Put on each disk of dough with filling and a walnut Crescent schiacciandone close the edges with your fingers so that you do not open during cooking.

in a pot boil salted water and bake the pelmeni over low heat for about 10 minutes.

When they come to the surface, drain in colander and serve the pelmeni well seasoned with hot melted butter, pepper at will and apart in the gravy boat the smetana.