How to make
Knead a smooth and elastic dough from the listed products, add more flour in the kneading process, if necessary, but be careful not to make the dough too hard. Leave it to rest for 30 minutes.
Prepare the stuffing by frying the finely chopped spring onions along with the minced meat, the diced bacon and the tomato sauce. Stir, until it crumbles and season with salt and spices.
Roll out a thin crust onto a floured surface and cut out circles with a diameter of about 2″ (5 cm) or as you prefer them. The other option is to simply tear balls of dough, which are about the size of a walnut and roll them out into a thin circle (not too thin, so that they don't tear).
Add a bit from the filling in the middle of each one and fold them into a crescent shape, then join the two ends to form a circle. Pinch the edges well, so that they do not open up.
Boil plenty of salted water over medium to high heat and add a few of the pelmeni, so that they float freely and do not stick to each other. Boil them for 5 minutes (they will rise to the surface) and then take them out and place them into a plate covered with kitchen paper. Drizzle or spread them with olive oil, so that they do not dry out.
Melt the butter in a pot and fry the strained pelmeni on both sides, until they are very lightly browned. Do not make them all at once. When the last ones are ready, pour the cream, add as much salt as you like and as soon as the liquid boils (on low heat) add the other pelmeni.
Stir lightly to spread the cream sauce evenly over them and after two minutes serve them sprinkled with paprika.
Great delicacy!
