Name: Siberian Pelmeni
Ingredients: WALDINE VAN GEFFEN VGHC42A; 3 c Flour; 1 ts Salt; 2 Egg yolks; 2/3 c Water; +or- 1 tb; 1/2 lb Ground beef; 1/2 lb Ground pork; 2 Onions; mince; 2 Cloves garlic; mince; 1/4 lb Fresh mushrooms; chop fine; opt; Pepper vinegar; opt; Sour cream; opt; Brown butter; opt; Spicy tomato sauce; opt

The question is whether man’s salvation is held up as the great goal of the covenant of redemption, or whether God’s glorification is the primary goal of the covenant of redemption. If the benefit of man were allowed to become the ultimate purpose of the church, it would actually be a failure. Man was created to have a higher purpose than himself. If the blessing of man becomes the ultimate motivation, then he is living far below and for far less than that for which God created him.

Mike Chastain

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Meats, Pasta, Wrv	4	Servings

INGREDIENTS

		WALDINE VAN GEFFEN VGHC42A
3	c	Flour
1	ts	Salt
2		Egg yolks
2/3	c	Water; +or- 1 tb
1/2	lb	Ground beef
1/2	lb	Ground pork
2		Onions; mince
2		Cloves garlic; mince
1/4	lb	Fresh mushrooms; chop fine; opt
		Pepper vinegar; opt
		Sour cream; opt
		Brown butter; opt
		Spicy tomato sauce; opt

INSTRUCTIONS

Put flour in bowl. Press hollow in middle and add salt and egg yolks and
1/2 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 ts meat
mixture on each dough circle, then bend other side and press to seal,
forming half-moons. 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 MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20,
1998

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