- 1 large egg, lightly beaten
- ⅔ cup water
- ½ teaspoon salt
- 2 cups all-purpose flour, plus extra
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1–2 medium Idaho® Russet potatoes
- 4-ounces (½ cup) mild ground sausage
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 dry bay leaves, optional
- 1 teaspoon whole black peppercorns, optional
- Combine egg, water and salt in a large bowl. Mix in flour. Place dough on a flat, flour coated surface. Sprinkle more flour (about 1/8 cup) on top and knead in with hands (lightly coat hands with oil to prevent sticking, fold dough in half, then push down to combine). Repeat process, adding a little more flour if necessary, just until dough no is no longer sticky.
- Use a rolling pin to roll into a flat, ⅛-inch thick round circle. Cut roughly 2.25-inch diameter circles out with round cookie cutter (or top of a glass).
Filling and Cooking Directions:
- Heat olive oil in large non-stick pan or skillet to medium heat; add onions. Cook, stirring often for 10–15 minutes, until translucent and browned. Place in a medium bowl.
- Peel and cube potatoes. Pulse in a food processor until minced into very small pieces**. Should be 1-½ cups minced. Add minced potato, uncooked sausage, salt and pepper to onions. Mix together.
- Scoop roughly 2 teaspoons of uncooked filling into center of each dough circle. Fold in half and press edges flat to create a strong seal. Bend both ends together and press to seal into a crescent shape.
- Boil water in a large pot. Add bay leaves, peppercorns, and 1–2 teaspoons salt to water for extra flavor. Place prepared pelmeni into water and reduce heat to a low boil. Cook 10–15 minutes, until potato and sausage filling is cooked through. Drain and serve with optional toppings, such as sour cream and green onions.