Pelmeni Dough Starter

"In order not to have to deal with the dough constantly, if pel’meni 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:

Method:

• Bring a cup of salted water to a boil [in a pan],
• add 2 cups of flour, stirring quickly so that no lumps form.
• Continue to cook the mixture for another several minutes, then cool slightly and add 3 egg yolks and [a bit more] flour so that an elastic dough is produced.
• Combine this mixture with the remnant of dough [from above] and carefully knead to amalgamate.
• Leave this mixture to ferment at room temperature for several days. [Again, in a covered bowl.]

 In this manner, you will always have a supply of pel’meni 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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