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Pelmeni

(by Vica Miller)


2 c. flour, plus additional for rolling dough

1 egg yolk

8 oz. water

1 T. vegetable oil

1 onion

1/2 lb. lamb

1/2 lb. beef

salt and black pepper, to taste

sour cream

soy sauce


Pour flour directly on the table or into a deep plate.

Add egg yolk, water, and vegetable oil.

Knead for least 20 minutes, until the dough is elastic and does not stick to your hands.

Form dough into a ball, wrap in plastic, and refrigerate for 20 minutes

Peel and cut the onion.

Chop lamb and beef into chunks and add to chopped onion.

Put mixture through a meat grinder.

Add salt and pepper to taste.

Cut dough into several pieces.

Sprinkle table with flour, and roll section of dough out very thinly.

Use a 2 1/2 - 3 in. cutter or water glass to make circles.

For each dumpling, use 1 t. filling, then fold in half and pinch the two ends together into a heart-shaped shell, as tightly as possible.

Place dumplings on a floured tray and freeze for 20 minutes.

Cook dumplings in boiling water for 10 minutes; they need to float up and boil for five more minutes after.

Serve with sour cream and soy sauce.

Makes about 100 pelmeni.

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