RECIPE TITLE "
Blinis" courtesy of The Library Of E-Cookbooks
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2 cups flour
1 cup milk or water
1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 pound beef
1/2 pound pork
1 medium onion
salt and pepper, to taste
Grind beef and pork twice in meat chopper. Then add chopped onion,
salt, and pepper. To make mincemeat more tender and juicy, add a bit
of milk. Reserve.
Mix flour with eggs and milk, salt and oil until a soft dough forms.
Knead on floured surface until dough is elastic. Take some dough and
make a "sausage" (1 inch in diameter). Divide into pieces (1 inch
thick). Roll each piece so that they are 1/16 inch thick. Take a glass
or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of
the mincemeat, fold into half−moons. Pinch edges together and connect
the opposite sides. Pelmeni can be frozen to be cooked later (you can
keep them in the freezer for a long time), or cooked immediately.
To cook pelmeni, boil in a lot of water, as they can stick to each
other. Salt the water rather heavily. Carefully drop pelmeni into
boiling water. Stir them from time to time and boil for 20 minutes.
Pelmeni are served with butter, sour cream, vinegar, or ketchup.
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For a nostalgic and mouth-watering journey, settle down with a copy of A Year of Russian Feasts to explore -- Joyce Toomre, Classic Russian Cooking
Whenever I get a new cookbook I think that if I get one or two recipes that I want to --Joyce Goldstein, Back to Square One and The Mediterranean Kitchen
Like the warm, hospitable Russians she describes in her book, Catherine Cheremeteff Jones invites us to her well-laden table -- Darra Goldstein, A Taste of Russia; Editor, Gastronomica: The Journal of Food and Culture
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