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Pelmeni (Siberian Meat Stuffed Dumplings)

beef, dumplings, pork, russian

1 dough:
3 cup flour
1 teaspoon salt
1 egg; or
2 egg yolks
2/3 cup water; warm
1 stuffing:
1/2 lb ground beef
1/2 lb ground pork
2 tablespoon water
1 medium onion; finely chopped
2 centiliter garlic; minced
1 accompaniments:
1 sour cream
1 melted butter
1 vinegar
1 pepper
1 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

Yield: 4 servings

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