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Russia − Pelmeni
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cups flour
cup milk or water
/2 teaspoon salt
tablespoon vegetable oil
eggs
/2 pound beef
/2 pound pork
medium onion
salt and pepper, to taste
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 inch in diameter). Divide into pieces (1 inch
thick). Roll each piece so that they are 1/16 inch thick. Take a glass
or a cup and make 2 inch rounds. 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 in a lot of water, as they can stick to each
other. Salt the water rather heavily. Carefully drop pelmeni into
boiling water. Stir them from time to time and boil for 20 minutes.
Pelmeni are served with butter, sour cream, vinegar, or ketchup.
Russia − Pelmeni
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