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Pelmeni (Siberian Meat Stuffed Dumplings)

1 dough
3 c flour
1 t salt
1 egg,or
2 egg yolks
2/3 c water,warm
1 stuffing
1/2 lb beef,Ground
1/2 lb pork,Ground
2 T water
1 md onion,finely chopped
2 cl garlic,minced
1 accompaniments
1 sour cream
1 butter,Melted
1 vinegar
1 pepper
1 mustard

Making pelmeni begins with the preparation of the pastry. Sift flour into a mound in a bowl. Make a well in the centre and add salt, eggs, warm water and knead the dough with both hands until smooth and free of lumps. If dough is too sticky, add some more flour. Dough should form a firm ball. Cover it with a damp tea towel and leave to stand for 30-40 minutes.
Meanwhile, make the meat filling. Combine beef, pork, onions, garlic and water in a bowl until thoroughly mixed.
Roll the dough out thinly, cut out small circles and put a small ball of filling [1 heaping teaspoon] onto each. The edges are then joined and pinched together, forming half-moons. Use a little water brushed lightly on the edges to make them stick. Keep the finished pelmeni either on waxed paper or board sprinkled with flour.
Cook a dozen at a time, uncovered, in plenty of rapidly boiling lightly salted water, about 10 minutes. Repeat until all pelmeni are cooked.
Serve pelmeni either as a garnish in clear soup (beef or chicken broth) or as main course with mustard, pepper, vinegar, sour cream and/or melted butter.

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