(by Vica Miller)
2 c. flour, plus additional for rolling dough
1 egg yolk
8 oz. water
1 T. vegetable oil
1/2 lb. lamb
1/2 lb. beef
salt and black pepper, to taste
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.