Title: Pelmeni (Siberian Meat Stuffed Dumplings)
Categories: Russian Dumpling Beef Pork
Yield: 4 Servings

		Dough:
3	c	Flour
1	ts	Salt
1		Egg; or
2		Egg yolks
2/3	c	Water; warm
		Stuffing:
1/2	lb	Ground beef
1/2	lb	Ground pork
2	tb	Water
1	md	Onion; finely chopped
2	cl	Garlic; minced
		Accompaniments:
		Sour cream
		Melted butter
		Vinegar
		Pepper
		Mustard

These dumplings are the Russian version of ravioli, a kind of meaty pirogi.

Making pelmeni begins with the preparation of the pastry. Sift flour into a mound in a bowl. Make a well in the centre and add salt, eggs, warm water and knead the dough with both hands until smooth and free of lumps. If dough is too sticky, add some more flour. Dough should form a firm ball. Cover it with a damp tea towel and leave to stand for 30-40 minutes.

Meanwhile, make the meat filling. Combine beef, pork, onions, garlic and water in a bowl until thoroughly mixed.

Roll the dough out thinly, cut out small circles and put a small ball of filling [1 heaping teaspoon] onto each. The edges are then joined and pinched together, forming half-moons. Use a little water brushed lightly on the edges to make them stick. Keep the finished pelmeni either on waxed paper or board sprinkled with flour.

Cook a dozen at a time, uncovered, in plenty of rapidly boiling lightly salted water, about 10 minutes. Repeat until all pelmeni are cooked.

Serve pelmeni either as a garnish in clear soup (beef or chicken broth) or as main course with mustard, pepper, vinegar, sour cream and/or melted butter.

Derived from a number of sources. Uploaded by Jim Weller

From: Jim Weller Date: 25 Mar 98

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