Pelmeni with Wild Boar & Foie Gras

Ingredients

• 1300g plain flour
• 21 egg
• 3120ml water
• 4Pinch of salt (for dough)
• 5300g wild boar mince
• 6150g foie gras (cubed)
• 72 large onions (for caramelizing)
• 81 tsp fresh thyme
• 9Salt and black pepper (for filling)
• 101L clear beef bone broth
• 11Fresh dill
• 12100g sour cream
• 13Chives

Instructions

1. 1Make the dough: combine flour, egg, water, and a pinch of salt. Knead until smooth and elastic. Cover and rest for 30 minutes.
2. 2Caramelize onions slowly in butter over low heat for 30 minutes until deeply golden and sweet.
3. 3Mix wild boar mince with cubed foie gras, caramelized onions, fresh thyme, salt, and black pepper until well combined.
4. 4Roll dough thinly on a floured surface and cut into circles approximately 7–8cm in diameter.
5. 5Place a teaspoon of filling in the centre of each circle. Fold over and seal edges firmly, then bring the two corners together.
6. 6Bring seasoned bone broth to a gentle simmer. Cook pelmeni in batches for 8–10 minutes until they float and are cooked through.
7. 7Serve in warm bowls with the hot broth ladled over, a generous dollop of sour cream, and fresh dill and chives scattered on top.