Recipes from around the world – Volume 2 - 2x2successteam.com

1 spicy tomato sauce,optional
Recipes from around the world – Volume 2
Put flour in bowl. Press hollow in middle and add salt and egg
yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks
first with water and then some of flour. Slowly add rest of water
until mixture forms dough. Knead dough with both hands until workable
and free of lumps. If dough is too sticky, add some flour. Dough
should form solid ball.
Sprinkle thin layer of flour onto flat surface. Divide dough into 3
pieces. Roll out 1 piece of dough until thin. Keep remaining dough
covered under damp towel. Cut dough in circles about 2 inches in
diameter. Repeat with remaining dough.
Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1
teaspoon meat mixture on each dough circle, then bend other side and
press to seal, forming half-moons. Use some water, if necessary,
brushed lightly on edges to make them stick. Keep finished pelmeni
either on waxed paper or board sprinkled with flour.
Pelmeni can be frozen at this point and cooked later.
Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly
boiling lightly salted water, about 5 minutes. Repeat until all
pelmeni are cooked.
Serve pelmeni either in clear soup (beef or, preferably, poultry)
or as main course with pepper vinegar, sour cream, brown butter or
spicy tomato sauce.
Makes 60 pelmeni, or 4 main-course servings.
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