Russian Pelmeni

Place flour in a mound on your workspace, sprinkle over the salt and make a well in the centre. Crack the egg inside and use a fork to break up the egg and begin to bring the flour into the egg.

Add olive oil and the cold water a little a time, bringing and kneading everything together as you go. When dough starts to form, knead for 10 minutes or until soft and elastic. Cover and let rest for 30 minutes.

For the filling, add pork, onion, garlic, dill and seasoning into a bowl. Mix it all together.

Once dough has rested, roll out until 4 times larger. Cut out wrappers using a glass or cookie cutter.

To shape the dumplings, add 1 teaspoon of filling in the centre. Fold dough in half to make a half moon shape. Pinch edges together to seal. Grab the two corners and pull them towards each other, pinch together to seal. Repeat until you run out of filling and dough.

Bring a pot of water to boil. Drop pelmeni into rapidly boiling water and cook for 5 minutes.

To serve, sprinkle with some freshly chopped dill and white vinegar.