Pel' Meni is great served with all kinds of sauces and garnishes. Favorites include: melted butter, vinegar, sour cream, rye bread, etc... Pel' Meni can last upto 2 months in a freezer making it a super easy pre-made appetizer and/or meal. My personal favorite serving method is to put Pel' Meni in a bowl drizzled with a few spoonfuls of melted butter, dusted with curry and sprinkled with cilantro and drizzled again with a touch a hot sauce for kick.
Ingredients:
--Dough:
3 cups flour,
1 tsp. salt,
3 egg yolks, &
1/2 cup water.
--Filling:
1 lb. high quality beef (pre-ground or ground yourself),
1 lg. well chopped onion,
salt & pepper to taste, &
1/4 cup of ice.
measures conversion [+]
Method:
Dough: Mix well in a (mixer or food processor). Cover and let rest at room temperature for 30 minutes.
Filling: Use a food processor to mix well adding the ice toward the end.
Assembly: Roll out dough (Use half or quarter of the dough at a time) dime thin. cut into 2 to 3 inche circles using cookie cutter or large jar. Spoon about 1 tsp. of filling onto each and fold closed crimping it shut. Repeat this until all dough is used up.
Lay Pel' Meni out on cookie sheet & place in freezer until solid.
Cooking: Place 10 - 15 frozen Pel' Meni into a pot of salted boiling water. When the Pel' Meni floats it is ready to serve.
Cuisine: Russian
Source: Jennifer, Scottie McGee
Recipe category: Breads-and-Pastry > Dumplings