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Title: Russian Pelmeni
Categories: Beef, Pork, Vegetables, Dumplings
Yield: 1 large batch

2 c A-P flour
1 c Milk or water
1/2 ts Salt
1 tb Oil
3 lg Eggs
1/2 lb Beef
1/2 lb Pork
1 lg Onion
Salt & pepper

Pelmeni are Russian poached pasties that have a meat
filling. "Neighbours gathered after the frosts set in,
having fun while pelmeni are being made in quantities
running into the thousands. They are laid out on huge
dough boards and carried outside to freeze, after which
they are dumped into sacks like so many pebbles and
stored away until needed..."

Grind beef and pork twice in meat chopper. Then add
chopped onion, salt, and pepper. To make mincemeat more
tender and juicy, add a bit of milk. Reserve.

Mix flour with eggs and milk, salt and oil until a soft
dough forms. Knead on floured surface until dough is
elastic.

Take some dough and make a "sausage" (1" in diameter).
Divide into pieces (1" thick). Roll each piece so that
each is 1/16' thick.

Take a glass or a cup (2" diameter) and make rounds with
its help on the dough. Fill each round with 1 teaspoon
of the mincemeat, fold into half-moons.

Pinch edges together and connect the opposite sides.
Pelmeni can be frozen to be cooked later ( you can keep
them in the freezer for a long time), or cooked
immediately.

To cook pelmeni, boil a large amount of water, as they
can stick to each other. Salt water. Carefully drop
pelmeni into boiling water. Don't forget to stir them
from time to time. Boil for 20 minutes.

Served with butter, sour cream or vinegar, and ketchup.

Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

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