Dough: 2 cups flour; 1 egg; 3/4 cup water; salt to taste.
Put flour in bowl, make hollow in the flour, pour some cold water. Put an egg, some salt, then stir. Knead hard dough. Wait 30-40 minutes. Stuffing: 6,35ozs (180g) beef; 6,35ozs (180g) pork; 4,2ozs (120g) mutton; 1,76ozs (50g) butter; 2-3 tbsp. cream; 2 chopped onions; salt, pepper to taste.
Mince the meat, put all other ingredients.
Roll dough. Cut small circles. Put stuffing into center of each circle. Each circle put half-and-half, join edges densely.
Cook into boiled salt water 10-15 minutes. Serve up with butter, vinegar, pepper.
Pelmeni will keep well, freezed for a month.
