Dough: 750g flour 4 eggs 2/3 mug water 1/4 mug groundnut or olive oil
Knead the above together until smooth.
Meat: 1kg mince. Traditionally 5:3:2 beef:lamb:pork, but beef/lamb works too as does straight beef 1 large onion 1tbsp freshly ground pepper 2-3tsp salt 3 eggs Herbs.
Mix the above together.
Set a few litres of water simmering gently in a pan. Put in some bayleaves and a few spoonfuls of salt.
Tear off a fist-sized ball of dough. Roll it out. Cut out a right-angled triangle with the hypotenuse about 1" long. Put a teaspoonful of meat mixture in the middle. Fold the three corners together and press along joins to form a parcel. Repeat until you've used up the entire sheet. Gently lower the dumplings into the water. Leave them there for 7-8 minutes or until they start floating to the top, whichever is longer, then take them out and put them in a bowl along with a mugful of the stock (if it starts getting low, add some fresh water and wait for it to come back to the simmer; if you don't keep them in liquid, they'll go yellow and dry). This happens to be about the right length of time to roll out and pack the next batch. Keep going. If you used the quantities above, it'll take you about an hour and a half to get through the lot.
To serve: melt some butter, mix in 2-3 tbsp of the stock and 1-2 tbsp soy sauce. Pour some into a bowl, put the pelmeni in, and put a dollop of creme fraiche on top. Use to garnish vodka.