Recipe - Pemmican

DOUGH
2 cup Flour (approx)
2 Eggs
Three fourths teaspoon Salt
One half cup Water

FILLING
1 One half pound Beef, ground
2 Onions; finely chopped
Salt; to taste
Pepper; to taste
Water

SERVE WITH
Sour cream
Soy sauce
Vinegar

: For the dough, mix flour, eggs, salt and water into a firm paste and
let stand 1 hour. Roll dough out very thin and cut into 2 1/2" circles.

: For the filling, mix meat, onion, salt and pepper together and add
enough water to make the filling juicy.

: Smooth a little cold water half way around the edge of each circle,
and put a small mound of filling in the middle. Fold over and seal the
edges firmly together. Traditionalists then bring the corners together and
crimp them together to form a ball.
: Carefully lower the pelmeny into boiling water, optionally flavored
with a couple of chicken bouillon cubes, and cook for 15 minutes.
: Serve with soy sauce, sour cream and/or vinegar.
: Source: Recipes from the Russians of San Francisco by Margaret H.
Koehler. From: Linda Magee
Posted to MMRecipes Digest V3 #343

From: BobbieB1@aol.com

Date: Sat, 14 Dec 1996 21:03:09 0500