Pelmeni Soup with Ham and Vegetables

Place the chicken carcass and pork bones on a baking tray and roast in a preheated oven at 200°C for 20–25 minutes, until well browned.

Transfer the roasted bones to a large pot and add enough cold water to cover them. Add the thinly sliced ginger, roughly crushed garlic, and whole onion, then bring to a boil. As the broth begins to boil, skim off any impurities that rise to the surface. Reduce the heat and simmer gently for 2 hours. Strain the broth through a fine sieve, then season with soy sauce and salt.

Poach the egg in water until the yolk remains soft. Place the cooked classic pelmeni in a deep bowl, then add the poached egg, ham, vegetables, and sesame seeds. Pour the hot broth over the top.