Dough:

3 cups all purpose flour (more or less if required)
1 3/4 c. warm water
2 lg. eggs
2 tbsp. vinegar or lemon juice
4 tbsp. oil

Make a well in the center of the flour and add: 2 1/2 tsp. salt

Filling:

2 lbs. ground pork
1 lb. ground veal
3 tsp. salt
2 tbsp. dried onion
Pepper
2 tsp. fresh dill weed

Prepare the dough: Combine ingredients and add sufficient flour to make a dough that is easy to roll out, being careful not to add too much flour or the dough will be tough. If the dough is too crumbly and not smooth, add more water. Knead briefly on a lightly floured board until dough is smooth.

Cover the dough with an upside down bowl and allow to stand for 1/2 hour to rest.

While the dough is resting, prepare the filling.

Mix the meats together, add the seasonings and enough water to make mixture soft.

After dough has rested, roll out to a 1/8 inch thickness. Cut with small round cookie cutter.

Fill with 1 teaspoon filling. Fold over to make a half moon. Pinch corners together to make a shell.

To serve, drop pelmeni into boiling chicken soup. When they float, remove with a slotted spoon. Garnish with sour cream for presentation.

Note: These can be frozen, uncooked, until you need them, so it pays to make extras! Sprinkle a cookie sheet lightly with cornmeal, farina, or semolina flour. Place the pelmeni separately onto the cookie sheet. Put cookie sheet into freezer compartment of refrigerator until the pelmeni are frozen through, then remove and place into freezer bags.

Makes 10 dozen.

Submitted by: CM