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Pelmenypasta, russian ----DOUGH---- 2 cup flour (approx) 2 eggs 3/4 teaspoon salt 1/2 cup water ----FILLING---- 1 1/2 lb beef, ground 2 onions; finely chopped 1 salt; to taste 1 pepper; to taste 1 water ----SERVE WITH---- 1 sour cream 1 soy sauce 1 vinegar : 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
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