Pelmeni Recipe
Summary
CourseSide Dish
Ingredients
DOUGH
1 cup sifted unbleached flour
1/2 teaspoon salt
1/4 cup water
2 egg yolks
FILLING
1 pound ground lean beef or combination of beef, pork and veal
3 tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced mushrooms
1/2 teaspoon dill weed
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.
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