Russian Pelmeni with Sour Cream – Gluten-free version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the gluten-free flour blend and salt.

   Bowl
2. 2
   Add the eggs and water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of gluten-free flour blend; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

For the Meatball mix

1. 4
   Mix the ground meat with the onion, salt and black pepper until evenly combined.

To assemble

1. 5
   Roll out the dough thin on a floured surface. Cut out 8 cm rounds with a glass.

   ⚙ Rolling Out DoughRolling pinGlass (for drinking/serving)

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 6
   Place a teaspoon of filling in the center of each round, fold into a half-moon and press the edges firmly.
3. 7
   Cook the dumplings in boiling salted water about 8 minutes, until they float, and remove with a slotted spoon.

   ⚙ Cooking in salted waterStovePotSlotted spoon
4. 8
   Serve the dumplings with the cream and dill.