INGREDIENTS

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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