Ingredients

• 1 tin of mackerel fillets
• Serra da Estrela Quinta da Lagoa DOP Cheese,
• as needed
• 400 g of fine “00” flour
• 3 eggs
• 80 ml of water
• 1/2 red onion
• 1 spring onion
• 30 g of pine nut kernels
• 1 tablespoon of powdered beetroot
• Fresh chives
• Sour cream, as needed
• Extra virgin olive oil, salt, and black pepper to taste

Preparation

1. 1

   Place the flour in a small heap on the work table, make a small depression in the middle, break the eggs into the hole and start to mix together using a fork. Add a pinch of salt and water a little at a time.

2. 2

   Knead the dough with your hands until you get a smooth, compact ball; cover with a cloth and set aside in the fridge for around 30 minutes. Meanwhile, prepare the filling: stir-dry the onion and spring onion in extra virgin olive oil and a pinch of black pepper, add the flaked fish, and cook for around 10 minutes.

3. 3

   Add some vegetable stock if needed. Check for salt. Using a rolling pin, roll out the dough to a thickness of around 2 mm. Cut out small, 2-cm circles from the dough. Place a teaspoon of filling in the middle of each circle.

4. 4

   Wet the edges of the dough circles and fold in half, overlapping the two edges, and seal. Boil the pelmeni in salt water for around two minutes. Transfer to a frying pan with the sour cream (enough for one cup), a few cubes of cheese, the pine nut kernels, and the chopped chives.

5. 5

   Cook over a low heat for a few minutes, stirring continuously. Transfer the hot pelmeni to the bowls and cover with cubes of cheese. Finish off with a drizzle of extra virgin olive oil, powdered beetroot, and chives.

6. 6

   Serve very hot.