Pelmeni

Pelmeni Dough:

Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 1 Tbsp of sour cream 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended

Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.

Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup). Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).

Place the dough on a lightly floured surface.

Heat 1 Tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.

Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).

Cut off about tennis-ball-size chunks of dough and roll out into a circle.

Place over mold. Place 1/2 tsp meat into each pocket space on the mold.

Roll out another chunk of dough and place over the mold.

Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.

Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.

Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.

Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

Bring a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 minutes longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).