VOLUME 1 - Kilimanjaro Foods

Pelmeni (Siberian Meat Stuffed Dumplings)
dough
c flour
t salt
egg,or
egg yolks
2/3 c water,warm
1 stuffing
1/2 lb beef,Ground
1/2 lb pork,Ground
2 T water
1 md onion,finely chopped
2 cl garlic,minced
1 accompaniments
1 sour cream
1 butter,Melted
1 vinegar
1 pepper
1 mustard
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