Dough: 3 cups wheat flour 1 cup water 1 pinch salt Forcemeat: 2/3 lb. beef 2/3 lb. pork 2/3 lb. mutton 4 cups water peppercorn, salt nutmeg or 2/3 lb. beef 5/9 lb. pork 1/3 lb. sauerkraut 2 bulbs onion 2 cups water peppercorn, salt | Directions: Knead thick dough of named products. Form a braid, cut into small slices and roll them out. For meat stuffing: mince meat, adjust with salt and spices, dissolve with water. For the stuffing of meat and cabbage: mince meat, cabbage, onion, adjust to taste and dissolve with water. Put some stuffing on each dough circle, shape pelmeni and cook them in salted boiling water. Serve pelmeni with sour cream or butter. |
