Recipe - Siberian Pelmeni

WALDINE VAN GEFFEN VGHC42A
3 cup Flour
1 teaspoon Salt
2 Egg yolks
2/3 cup Water; +or 1 tb
One half pound Ground beef
One half pound Ground pork
2 Onions; mince
2 Cloves garlic; mince
One fourth pound Fresh mushrooms; chop fine;
opt
Pepper vinegar; opt
Sour cream; opt
Brown butter; opt
Spicy tomato sauce; opt

Put flour in bowl. Press hollow in middle and add salt and egg yolks and
One half cup water. Using knife or big spoon, mix egg yolks first with water and
then some of flour. Slowly add rest of water until mixture forms dough.
Knead dough with both hands until workable and free of lumps. If dough is
too sticky, add some flour. Dough should form solid ball. Sprinkle thin
layer of flour onto flat surface. Divide dough into 3 pieces. Roll out 1
piece of dough until thin. Keep remaining dough covered under damp towel.
Cut dough in circles about 2" in diameter. Repeat with remaining dough.
Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1 teaspoon meat
mixture on each dough circle, then bend other side and press to seal,
forming halfmoons. Use some water, if necessary, brushed lightly on edges
to make them stick. Keep finished pelmeni either on wax paper or board
sprinkled with flour. Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly boiling
lightly salted water, about 5 minutes. Repeat until all pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry) or as
main course with pepper vinegar, sour cream, brown butter or spicy tomato
sauce. Makes 60 pelmeni. 540 cal; 25% fat. Source: Markus Wolf
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998