Sunday, June 8, 2008


  • Mix ground Beef, Onion, dill, salt and pepper to taste and enough water, about 1 cup, to make soft mixture.
  • Roll our Pelmeni/Vareniki Dough, 3 or 4 at a time, to 3-inch circles.
  • Place 1-tablespoon filling on each dough round.
  • Brush edges with water.
  • Fold to form half moons, pinch opposite ends to one another to seal.
  • Repeat with remaining balls of dough.
  • Brush pelmeni with beaten egg white.
  • Bring large pot full of salted water to boil.
  • Without crowding, drop pelmeni into boiling water, stirring to prevent sticking, until the pelmeni come to the surface, about 4 - minutes.
  • Remove with slotted spoon.
  • Melt butter over medium heat and drizzle over pelmeni.
  • Or serve pelmeni with sour cream.
  • Makes 100 pelmeni.

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