Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Flour (approx) |
2 \N | Eggs |
¾ teaspoon | Salt |
½ cup | Water |
1½ pounds | Beef, ground |
2 \N | Onions; finely chopped |
\N \N | Salt; to taste |
\N \N | Pepper; to taste |
\N \N | Water |
\N \N | Sour cream |
\N \N | Soy sauce |
\N \N | Vinegar |
DOUGH
FILLING
SERVE WITH
: 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 2½" 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