👨‍🍳 Instructions

1. 1

   To make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk the egg and warm water. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   💡 Tip: Kneading develops the gluten in the flour, making the dough pliable.
2. 2

   Cover the dough with plastic wrap or a damp cloth and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

   💡 Tip: Resting the dough is essential for a tender dumpling wrapper.
3. 3

   While the dough rests, prepare the filling: In a medium bowl, combine the ground pork, finely chopped sauerkraut, finely chopped onion, and black pepper. Mix well until all ingredients are evenly distributed.

   💡 Tip: Ensure the sauerkraut is very well-drained to prevent the filling from becoming too wet.
4. 4

   Divide the dough into two or three portions. On a lightly floured surface, roll out one portion of dough very thinly, about 1/16th of an inch thick. Use a round cookie cutter or a glass (about 2-3 inches in diameter) to cut out circles.

   💡 Tip: Rolling the dough thinly is key to delicate dumplings.
5. 5

   Place about 1 teaspoon of the pork and sauerkraut filling in the center of each dough circle. Moisten the edges of the dough with a little water. Fold the dough circle in half, pressing the edges firmly to seal, creating a half-moon shape. Then, bring the two corners of the half-moon together and press to seal, forming the traditional pelmeni shape.

   💡 Tip: Ensure the dumplings are well-sealed to prevent the filling from escaping during cooking.
6. 6

   Repeat with the remaining dough and filling. Place the formed dumplings on a lightly floured baking sheet, ensuring they don't touch, to prevent sticking. You can freeze them at this stage for later use.

   💡 Tip: Freezing dumplings on a baking sheet before transferring to a bag prevents them from clumping together.
7. 7

   Bring a large pot of salted water to a rolling boil. Carefully add the dumplings to the boiling water, being careful not to overcrowd the pot. Cook for about 5-7 minutes, or until the dumplings float to the surface and the filling is cooked through.

   💡 Tip: Cook dumplings in batches if necessary to ensure even cooking.
8. 8

   Remove the cooked dumplings with a slotted spoon. Serve immediately, topped with a dollop of sour cream and/or a drizzle of melted butter.

   💡 Tip: Serving with sour cream and butter is a classic Latvian way to enjoy dumplings.