INGREDIENTS

INSTRUCTIONS

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.  Koehler. From: Linda Magee Posted to
MM-Recipes Digest V3 #343  From: BobbieB1@aol.com  Date: Sat, 14 Dec
1996 21:03:09 -0500  :Source         : Recipes from the Russians of San
Francisco by  Margaret

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 696
Calories From Fat: 533
Total Fat: 59.6g
Cholesterol: 243.3mg
Sodium: 708.7mg
Potassium: 603.1mg
Carbohydrates: 7.6g
Fiber: 1.1g
Sugar: 4.7g
Protein: 33.1g