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  • This recipe is adapted from Russian Cuisine, as translated by Katherine Czapp for the Weston A Price Foundation.Ingredients3 to 4 cups soft winter wheat flour (divided)6 pastured egg yolks, (beaten)1 cup fresh whey dash unrefined sea salt for the pelmeni filling: 1 1/2 lbs ground mixed meats (preferably game such as moose but you can substitute more readily available meats like beef, veal, pork, m
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