PELMENI RECIPES
Yield: 6 Dozen
1 ts Salt
3 ea Eggs
1 c Water
4 1/2 c All-purpose flour
MEAT-FILLING
2 tb Butter
1 tb Vegetable oil
1/2 c Finely chopped onions
6 oz Lean beef chuck ground twice
6 oz Fresh pork fat ground twice
1 ts Salt
1/2 ts Freshly ground black pepper
1 tb Butter soft
1 c Sour cream
DOUGH:
In a large mixing bowl, combine flour & salt then make a deep well in the center.
Drop in eggs & water.
Now with a large spoon, slowly & thoroughly mix flour into liquid ingredients.
Do this until mixture can be gathered into a ball.
Transfer dough to a lightly floured surface & knead it by folding it end-to-end.
Then press it down & pushing it forward several times with the heel of your hand.
Sprinkle dough with extra flour when necessary to prevent it from sticking to board.
Knead for 10-12 mins. or until the dough is smooth & elastic.
Next shape in into a ball, wrap it loosely in wax paper & allow it to rest at room temp. for 1-2 hrs.
MEAT-FILLING:
In a large & heavy skillet, melt butter in oil over high-heat.
Add chopped onions then stir frequently.
Cook over moed-heat for 3-4 minutes until soft & lightly colored.
Use a rubber spatula to scrape onions into a large mixing bowl then add meat, pork fat, salt, pepper& a 1/2 cup of cold water & mix with a large spoon until ingredients are well combined.
On a lightly floured surface, roll reserved dough into a rough rectangle about 1/8" thick.
Lift the dough over back of your hands & pull your hands apart, stretching dough carefully until it is almost paper thin.
Spread it on a table & trim it into an 18" square.
Cut out rounds of dough with a 2½" cookie cutter.
Drop 3/4 ts the filling in lower 1/2 of each round, run a finger lightly dipped in water around edges then fold exposed dough over filling.
Seal edges by pressing firmly with prongs of a fork.
Dip your fingers in water again & lift up 2 corners, pinching them together for form a round or triangular pouch.
Over high heat bring 3 quarts of water to a vigorous boil in a 4- to 6-quart casserole.
Drop about a dozen of the dumplings into the water, reduce the heat to low.
Now cook them uncovered for 8-10 minutes until they rise to the surface of the water.
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