Celeriac and veal pelmeni in chicken broth recipe | delicious. magazine

Ingredients

• For the dough
• 320g plain flour
• 1 tsp salt
• 2 medium free-range eggs, lightly beaten
• For the filling
• 250g celeriac
• 1 lemon
• Vegetable oil for frying
• 1 onion, finely chopped
• 150g British rose veal mince or free-range pork mince
• 120ml soured cream
• ½ bunch fresh chives
• For the broth
• 100g smoked pancetta
• 1.5 litres fresh chicken stock
• 2 fresh bay leaves
• Grated zest and juice 1 lemon
• 1 tsp sea salt
• Bunch each fresh dill and chives, coarsely chopped
• 150g spinach
• Soured cream or greek yogurt to serve