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By Craig Claiborne
Roll out the dough until it is paper-thin. Cut into two- or three-inch circles.
Mix together the beef, kidney fat and onion and put through the fine blade of a food grinder. Season with salt and pepper and moisten with one or two tablespoons of the stock.
Place one teaspoon of the filling in the center of each circle, moisten the edges with the egg white, and fold over to form a crescent shape.
Bring remaining stock to a rolling boil and drop in the pelmeny. Cook for about fifteen minutes. The pelmeny may be eaten in the soup or served separately with melted butter or sour cream.
© 1966 Craig Claiborne estate. All rights reserved.