Ingredients for Pelmeni
For the dough:
- 2 cups + 2 tablespoons (300 grams)) flour
- 2 3/4 tablespoons (40 ml) water
- 1 egg
- 1 tablespoon canola oil
For the filling:
- 3 medium-sized potatoes
- 1 tablespoon olive oil
For the onion skin ash:
- 10 large onion skins only
Preparing the dough:
1. Pile the flour on your work surface and make a well in the middle of it. Pour the water, egg and oil into the well and mix with a fork until a batter forms. Mix and knead it with your hands for about 5 minutes until the dough is soft and homogeneous and pleasant to the touch. Continue kneading for about another 4 minutes. Cover with plastic wrap and refrigerate for an hour.
Preparing the filling:
2. Place the potatoes in a pot of salted water, bring to boil, lower the flame and cook for about 45 minutes until the potatoes are soft, but not falling apart. Remove from the heat, dry and cool. Char the potatoes over the flame of a gas stove until scorched. Cool, cut them in half lengthwise, remove the meat of the potatoes from the scorched skins, transfer to a dish and mash well with a fork. Add about one-quarter of the charred onion skins (preparation instructions below), crumble them with your hands (this makes quite a mess) and mix again with a fork. Season with salt and olive oil.
3. Roll out the dough using a pasta maker and select the next to the thinnest setting. Place the dough on a floured work surface and cut circles out of it that are about 1 inch/ 3cm in diameter. Place a heaping teaspoon of the potato filling in the middle of each circle, brush the edges with some water and fold the dough over the filling, creating a crescent shape. Tightly pinch the edges together to form a dumpling reminiscent of tortellini. Place the pelmeni in a shallow pan lined with a small amount of semolina. Cook in salted water until they float on top.
Preparing the Onion Skin Ash:
4. Heat the oven to 480F/250ºC. Place the onion skins on a baking pan and char them in the oven for about an hour until burnt. Remove from the oven, let them cool down a bit and crumble the skins using a small-holed colander until a black powder is obtained.
Preparing the soft-boiled eggs:
5. Boil some water in a saucepan with a generous amount of salt (the salt prevents the eggs from moving around too much in the water, making it easier to peel them). Gently place the eggs in the boiling water and cook for exactly 6 minutes. Immediately transfer to a bowl containing ice water.
6. Spread a layer of sour cream on each plate. Arrange the warm pelmeni on top of it, cut the soft-boiled eggs in half and place them next to the dumplings. Garnish with a small amount of the onion skin ash.
Serve with 4 eggs and 7 ounces (200 grams) of crème fraiche.
This recipe is courtesy of Hashulchan.