Pellmeni is similar to a wonton but it is Russian in Origin

Dough 1

1 cup milk

1 TBSP. salt

5 eggs

flour as needed

Beat eggs, salt and milk with beater. Add flour to make stiff but pliable dough. Let rest a few minutes. Kead until smooth. Roll out and cut into round circles. Fill with meat filling. (approximately 1 tablespoon) pinch edges together. These can be frozen and cooked later.Sme places sell Pellmeni frozen and you can just cook them in a broth. My mother also cooked them in Beef Broth.

Dough 2

3 cups flour

1/2 tsp. salt

1 egg

1/2 cup water


Mix dry ingredients together. Make an indentation in the dry ingredients. Mix water and egg together. Blent very well using a fork. pour wet ingredients into the indentation. Mix together and knead until dough is smooth and pliable.

Using either recipe for dough roll it thin and cut with a small round biscuit cutter no larger than 2 1/2 inches.

Meat filling:

2 lb. ground meat (beef, moose or caribou)

an even mixture of beef and pork ground

1 large finely chopped onion

salt and pepper to taste

You may use other seasonings if you wish.

2 cans chopped small mushrooms or use fresh chopped (optional)

2 to 3 Tbsp. milk or enough to keep mixture together if needed

Stock for cooking the Pellmeni in:

3 quarts chicken broth or beef broth but skim off fat

(you can make this yourslef or used canned or bullion or soup base)

or just use plain salted boiling water.

1 onion

1 carrot

2 to 3 stalks of celery.

Cook into a broth. When the broth is done add Pellmeni to stok and boil for 5 to 7 minutes. Place in a strainer. Very good with Soy sauce or other preferred dip. You may also serve them with butter or sour cream.

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