- The Washington Times - Thursday, January 2, 2003



FOR THE DOUGH:
6 cups all-purpose flour
2 cups water
1 teaspoon salt
FOR THE FORCEMEAT:
10 ounces beef
10 ounces pork
10 ounces mutton (or lamb)
10 ounces white meat (chicken or turkey)
2 onions, chopped
2 cloves garlic, chopped
Salt to taste
Ground black pepper to taste
Nutmeg to taste
1 bay leaf
Cream or milk
Prepare dough and let it rest for 20 minutes. Meanwhile, prepare forcemeat, putting it together with chopped onions and garlic through a food chopper twice. Add salt, spices, and enough fresh cream or milk to make the filling succulent.
Shape the dough as a roll, cut into pieces, and roll them into thin rounds. Place pieces of meat equal in weight to pieces of dough in the center of each round of dough and securely seal them by pinching into a tortellini-like shape. Boil the pinched pouches in a boiling meat stock or in water, adding salt, bay leaf, an onion, and 1 or 2 meat or mushroom bouillon cubes. When the pelmeni emerge from the liquid, they are done. Serve with butter or sour cream.
From Alla Kats, European Bazaar, Rockville


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