: For the dough, mix flour, eggs, salt and water into a firm paste and let stand 1 hour. Roll dough out very thin and cut into 2 1/2" circles. : For the filling, mix meat, onion, salt and pepper together and add enough water to make the filling juicy. : Smooth a little cold water half way around the edge of each circle, and put a small mound of filling in the middle. Fold over and seal the edges firmly together. Traditionalists then bring the corners together and crimp them together to form a ball. : Carefully lower the pelmeny into boiling water, optionally flavored with a couple of chicken bouillon cubes, and cook for 15 minutes. : Serve with soy sauce, sour cream and/or vinegar. : Source: Recipes from the Russians of San Francisco by Margaret H. Koehler. From: Linda Magee Posted to MM-Recipes Digest V3 #343 From: BobbieB1@aol.com Date: Sat, 14 Dec 1996 21:03:09 -0500
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (445g)|
|Recipe Makes: 4|
|Calories from Fat: 402 (45%)|
|Amt Per Serving||% DV|
|Total Fat 44.7g||60 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 642.2mg||198 %|
|Sodium 279.1mg||10 %|
|Potassium 868.4mg||23 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 61.1g|
|Protein 56g||80 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 897
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!