thomas.hague@canrem.uucp (Thomas Hague) (03/31/91)
LR>From: lou@basel.csmil.umich.edu (Lou Rosenfeld) LR>I'm looking for the recipe of pelmenye, a Siberian meat-filled From: thomas.hague@canrem Pellmnes Sibriens (Russian Hors-d'oevre) Ravioli in rounds. Make eggnoodle dough and roll out thin. cut in rounds, size of silver dollar. Put scant teaspoon of one of the following mixtures on one round and moisten edges with eggwhite/water and seal other round on top. Simmer in boiling water 12 to 15 minutes and drain. Dot with butter, a few drops of lemon juice and a little meat juice. Filling: 1) Half cooked chicken meat to half smoked ham chopped and mixed with nutmeg, chopped parsley, salt and pepper to taste, and a small amount of meat juice to moisten. or 2) Half cooked beef and pork (roast ends are best) chopped and mixed as above. In Siberia, Pel'Meni are served in soup or with sour cream and a vinegar and mustard mixture. Enjoy!