Pelmeni Recipe
Summary
CourseSide Dish
Ingredients
| DOUGH | ||
| Unbleached flour | 1 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 1 pound ground lean beef or combination of beef, pork and veal | ||
| Onion | 3 Tablespoon, grated (FILLING) | |
| Salt | 1/2 Teaspoon (FILLING) | |
| Black pepper | 1/4 Teaspoon (FILLING) | |
| Mushrooms | 1/4 Cup (16 tbs), minced (FILLING) | |
| Dill weed | 1/2 Teaspoon (FILLING) | |
Directions
Mix together dough ingredi-ens and knead at least 10 minutes until smooth and elastic.
Form into a ball and cover with inverted bowl for 1 hour.
Roll into a rope 1/2 inch in diameter and cut into 1-inch lengths.
Roll out each piece into a thin circle 2-1/2 inches in diameter.
Combine all filling ingredients.
Put 3/4 teaspoon filling in the center of each round.
Fold over to make half-moon shape and crimp edges to seal.
Place on floured baking sheets and chill (or freeze) 30 minutes.
Cook in boiling salted water 7 minutes.
Form into a ball and cover with inverted bowl for 1 hour.
Roll into a rope 1/2 inch in diameter and cut into 1-inch lengths.
Roll out each piece into a thin circle 2-1/2 inches in diameter.
Combine all filling ingredients.
Put 3/4 teaspoon filling in the center of each round.
Fold over to make half-moon shape and crimp edges to seal.
Place on floured baking sheets and chill (or freeze) 30 minutes.
Cook in boiling salted water 7 minutes.
Chef
