- For the Pelmeni dough, place the flour and salt in a bowl. Make a well, add 1 egg and 50ml water and knead into a pliable dough. Knead the dough until elastic, about 5 minutes. Wrap in cling film and set aside to rest for 30 minutes.
- Lightly flour bench. Divide the dough into portions. Using a pasta machine, pass a dough portion through, starting from the thickest and finishing with the second thinnest setting. Dusting with flour as necessary. Repeat with remaining portions. Lay sheets of dough onto floured bench. Using a 7.5cm cutter, cut out 28 rounds, cover with a damp towel and set aside.
- For the Pelmeni Filling, place all ingredients in a medium bowl and mix well until mixture binds together.
- Place about 1 teaspoon filling into the centre of a round. Wet edge, fold in half and press to seal. Bring corners together and press to seal, making a tortellini shape. Set aside on floured bench. Repeat with remaining filling and rounds.
- For the Ricotta, pour milk in a saucepan and place over medium heat. Bring to a boil, reduce heat and allow to simmer. Add the white vinegar and simmer until milk curdles. Remove from heat and strain through a fine sieve, discarding liquid. Transfer solids to a bowl, add salt and stir to combine. Set aside, in fridge, until serving.
- For the Burnt Chilli Butter, place butter into a small fry pan and place over a medium-low heat. Cook until butter bubbles and brown specks appear on bottom of the pan. Remove from heat, add chilli flakes and set aside. Strain butter when ready for serving.
- To serve, carefully drop the Pelmeni into simmering water and cook until cooked through, about 6-7 minutes. Remove from water with slotted spoon and place onto a plate. Crumble Ricotta into the centre of each serving bowl. Top with Pelmeni, drizzle with Burnt Chilli Butter and garnish with coriander leaves.