(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.
(Read Never Throw Your Food Away, the story that accompanies this recipe.)