Pelmeni
"A traditional recipe for pelmeni that still calls for the slow souring of the pelmeni dough through fermentation aided by fresh whey. Pelmeni require an egg-based dough, which is kept at room temperature for several days to ferment. For this reason, it is essential that you only use fresh eggs from healthy hens allowed to graze on fresh pastured; not only are these eggs more nutrient-dense than those produced from hens in battery cages, but also they are much, much less likely to be contaminated with pathogens like salmonella. This recipe is adapted from Russian Cuisine, as translated by Katherine Czapp for the Weston A Price Foundation...."
INGREDIENTS
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3 to 4 cups soft winter wheat flour
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6 pastured egg yolks,
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1 cup fresh whey
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dash unrefined sea salt
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for the pelmeni filling:
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1 1/2 lbs ground mixed meats
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1 medium yellow onion
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2 quarts homemade beef stock or salted water
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chopped fresh dill (to serve)
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sour creme or crème fraïche (to serve)
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unrefined sea salt and freshly ground black pepper (as it suits you)
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