Homemade pelmeni

Mix the flour with a pinch of salt, crack in the egg and pour in 200 ml of cold water. Knead into a firm, smooth dough, cover with a bowl and leave for 30 minutes.

While the dough rests, chop the onion very finely. Combine both kinds of mince with the onion, salt, pepper and 3 tbsp of cold water to keep the filling juicy.

Divide the dough into 3 pieces. Roll each into a sheet 1–2 mm thick and cut out 5–6 cm rounds with a glass.

Keep the rest of the dough under a bowl so it doesn't dry out.

Put a teaspoon of filling on each round, fold in half, pinch the edges tightly and join the corners. Lay the pelmeni on a floured board.

Freeze any extra pelmeni right on the board, then transfer them to a bag.

Bring 3 l of water to a boil, salt it and add the bay leaves. Drop in the pelmeni one by one and stir so they don't stick to the bottom. Once they float, simmer for 7 minutes.

The filling contains pork — cut one open: there should be no pink left inside.

Lift the pelmeni out with a slotted spoon, divide among plates and top with sour cream. Done!