| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Russian | Russian, Meats, Pasta | 4 | Servings |
INGREDIENTS
| 2 | c | Flour (approx) |
| 2 | Eggs | |
| 3/4 | ts | Salt |
| 1/2 | c | Water |
| 1 1/2 | lb | Beef, ground |
| 2 | Onions; finely chopped | |
| Salt; to taste | ||
| Pepper; to taste | ||
| Water | ||
| Sour cream | ||
| Soy sauce | ||
| Vinegar |
INSTRUCTIONS
DOUGH FILLING SERVE WITH : 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 MM-Recipes Digest V3 #343 From: BobbieB1@aol.com Date: Sat, 14 Dec 1996 21:03:09 -0500
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