Pelmeni in Pots

In order for dumplings to be truly delicious, the filling must be of good quality. I don't buy it in the store, I always make it myself, from good pieces of meat. I have pork filling. You can use pork-beef, chicken or turkey - rely on your taste. So, grind the pieces of meat with a meat grinder together with a large onion. The onion can be fried beforehand, then the specific onion smell will disappear. Salt and pepper to taste. I am a lover of salty filling. You can also finely chop the meat with an onion using a knife. For those who like juicy filling, I have advice: add a little cream to the ground filling, and the juiciness of the filling will also be given by adding ice-cold plain or carbonated water.

To prepare the dough, sift the flour onto the working surface (cutting board) and prepare a hollow. In a measuring cup, whisk sparkling water, salt, sunflower oil, sugar, and a chicken egg with a fork. Pour the liquid mass into the flour funnel and knead the dough with your hands.

The dough should be elastic, shiny, and should not stick to the board, table, or your hands when ready. Cover the dough with a clean kitchen towel or simply cover it with a clean bowl so that the dough ball does not dry out, and leave it aside for 20 minutes.

Then you need to lightly sprinkle flour on the working surface, as the dough may stick to the board, and roll out a thin (2 mm thick) layer of dough and cut out circles with a glass. You can roll up a sausage from the dough and cut portioned pieces with a knife, each of which should be rolled out into a circle with a rolling pin. Do it the way that is more convenient for you or the way you are used to. I like all dumplings to be the same, so I cut out circles with a diameter of 5.5 cm using a glass. Put a little filling on each pancake, about a teaspoon, maybe a little less, depending on the diameter of the circle.

Let's start shaping. We need to shape a regular small dumpling, and then connect its two ends to form a dumpling. A correctly shaped dumpling should resemble the shape of an ear or, as I think, a cap.

Place the finished dumplings on a floured cutting board, remembering to cover them with a clean kitchen towel to prevent the edges from drying out. I got 125 pieces.

Next, fry the dumplings in butter until they have a golden and crispy crust. They need to be kept in the freezer for about 20 minutes before frying, so that the dough can slightly harden. If you are using frozen dumplings, there is no need to thaw or pre-boil them.

In a separate bowl, mix chopped parsley (or any other green you prefer) and coarsely grated cheese.

In a glass, mix milk and sour cream, you can add salt and black pepper for taste. In a clay or ceramic pot, layer some dumplings, sprinkle them with cheese and herbs, then add the next portion of dumplings and pour the milk sauce over everything. Place the pot in the oven and bake for about 20-25 minutes at 180°C. While the dumplings are baking, you can prepare a sauce, vegetable salad or any other side dish of your choice. Enjoy your meal and savor the delicious dish! Admiration and gratitude are guaranteed to you!