DOUGH
2 cup Flour (approx)
2 Eggs
3/4 tsp Salt
1/2 cup Water
FILLING
1 1/2 lb Beef, ground
2 Onions, finely chopped
Salt, to taste
Pepper, to taste
Water
SERVE WITH
Sour cream
Soy sauce
Vinegar
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: 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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