MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SIBERIAN PELMENI (Meat-Filled Noodles With Va
 Categories: Russia, L a times, Pasta, Dumplings
      Yield: 4 Servings
 
      3 c  Flour
      1 ts Salt
      2    Egg yolks
    2/3 c  Water, plus or minus 1 tb
    1/2 lb Ground beef
    1/2 lb Ground pork
      2    Onions; minced
      2 cl Garlic; minced
    1/4 lb Fresh mushrooms; chopped
           - fine, (optional)
           Pepper vinegar (optional)
           Sour cream (optional)
           Brown butter (optional)
           Spicy tomato sauce (optional)
 
    Culinary success "depends, above all, on one's ability to
  communicate with other people, to let one's self be inspired by other
  people, or to pull them under one's spell," writes Markus Wolf in the
  introduction to his new cookbook, "The Secrets of Russian Cooking."
  
    Cold Warriors and thriller devotees will recall Wolf as the
  long-time head of East Germany's Main Intelligence Administration,
  usually known by its German initials, HVA, and considered the most
  effective foreign spying agency from Berlin to Bucharest.
  
    This is Markus Wolf's favorite dish. He says this version of the
  recipe was given to him by his late brother, Konrad, who is a central
  figure in Wolf's nostalgic 1987 memoir, "The Troika." Wolf describes
  the "joy of companionship" that is achieved when you hand your guests
  aprons and invite them to take part in the process of making pelmeni.
  He adds that a glass of vodka is a must with pelmeni.
  
    Put flour in bowl. Press hollow in middle and add salt and egg
  yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks
  first with water and then some of flour. Slowly add rest of water
  until mixture forms dough. Knead dough with both hands until workable
  and free of lumps. If dough is too sticky, add some flour. Dough
  should form solid ball.
    Sprinkle thin layer of flour onto flat surface. Divide dough into 3
  pieces. Roll out 1 piece of dough until thin. Keep remaining dough
  covered under damp towel. Cut dough in circles about 2 inches in
  diameter. Repeat with remaining dough.
    Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1
  teaspoon meat mixture on each dough circle, then bend other side and
  press to seal, forming half-moons. Use some water, if necessary,
  brushed lightly on edges to make them stick. Keep finished pelmeni
  either on waxed paper or board sprinkled with flour.
    Pelmeni can be frozen at this point and cooked later.
    Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly
  boiling lightly salted water, about 5 minutes. Repeat until all
  pelmeni are cooked.
    Serve pelmeni either in clear soup (beef or, preferably, poultry)
  or as main course with pepper vinegar, sour cream, brown butter or
  spicy tomato sauce.

  Makes 60 pelmeni, or 4 main-course servings.
  
  Per serving: 540 calories; 660 mg sodium; 195 mg cholesterol;
  15 g fat; 75 g carbs; 30 g protein; 0.45 g fiber.
  
  Cookbook review of "The Secrets of Russian Cooking" by Markus Wolf.
  Date: October 5, 1995, Los Angeles Times.

  MM formatted by Manny Rothstein. U/L to NCE by Burt Ford 12/96.
  
  From: Burton Ford
  Date: 01-03-97
 
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