Pelmeni recipe


for making pelmen dough:
3 glasses flavour
1 egg
2/3 glass water
1/2 – 1 teaspoon salt

for making forcemeat:
meat (different kinds of meat: pork, beef and mutton, taken in different proportions)

Sift flour on the table; make a hollow on the top of appeared hill of sifted flour, break an egg there, add warm water, salt and knead heavy dough. Then cover the dough with lid or napkin and let it rest for 30 – 40 minutes.
Pelmeni will make in such a way: twist the dough into a rope, cut it into pieces and roll out each piece with rolling pin into a fine disc on a board, sprinkled with flour.

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