"In order not to have to deal with the dough constantly, if pelímeni is made day after day, use the leaven or sour starter method which has always been the method used in folk tradition. To do this, you will add to a remnant of your dough [made from a previous batch] a mixture that is prepared thus:
In this manner, you will always have a supply of pelímeni dough. The resulting product is very elastic and durable and will not easily tear. [Very important as the dough must withstand being rolled thin, and then cut, filled, sealed and cooked in broth.] In the refrigerator the dough will keep for about a week."
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