Making Pel’meni Dough

Ingredients:

• 2 cups wheat flour (the highest quality)
• 6 egg yolks,
• 1 cup whey.

Method:

1. "Sift the flour, pour it onto the table and make a well in the center.
2. Mix eggs yolks, salt a pinch or two, and whey carefully together until homogenous.
3. Pour this into the well in the flour and begin to mix all together until the mass forms a ball; It should be elastic, but not too stiff.
4. Knead and work the dough until it no longer sticks to your hands or to the table.
5. Place the dough in a bowl and cover.
6. Let the dough remain at room temperature 2 to 3 days, adding a bit of flour and kneading once or twice a day.
7. After the 2 or 3 days, your dough is ready to be rolled out, cut, filled with meats or vegetables and simmered in broth.

 


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