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Serves 6

russian dumplings with minced meat

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  • filling:
  • 1kg miced meat
  • 1 large onion ( Finley choppeded)
  • 1/4 of a teaspoon of salt
  • 1/4 of a teaspoon of pepper
  • pastry
  • 1 egg
  • 1 pint of milk
  • 1/4 of a teaspoon of salt
  • 1 teaspoon of olive oil
  • 1/2 kg of plain flour (you may not need it all)
  • serving:
  • butter, pepper,salt, creme fresh,


    1. combined all the ingredients for the filling and place to one side,
    2. take a large bowl beet an egg add milk, salt, and oil. gradually add flour until it turns into a soft pastry that you can shape with your hands
    3. find a large fat area sprinkle with flour.cut a tennis ball sized lump of pastry and roll it out with a rolling pin until it is as think as a 1 pound coin
    4. sprinkle the top of the pastry with flour. carefully lift the pastry and place onto a shaping grill. do not stretch it must be fairly loose.
    5. fill the holes in the grill with small ball of pastry repeat step 3 and cover the shaping grill with a new sheet of pastry sprinkle with flour roll slowing will a rolling pin. as metal comes throw the pastry remove the pastry around the grill put that to the side. roll the shaping grill again this time firmly thorn it upside down and shake. pelmeny should fall out easy if not push lightly with your finger. place pelmeny on a tray ready to be cooked
    6. with the left over pastry form a ball roll and repeat steps 3,4 and 5 until all party and filling is used
    7. fill a large saucepan with water and bring to boil add salt bay leaf and little oil. gently droop pelmeny into the water stir with a spoon. as pelmeny rise to the top turn the heat down. after 5 minutes collect all pelmeny with colander spoon. serve with buyer and creme fresh on the side.
    8. it is traditionally served by itself but to make the dish lighter you can add a small salad

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