LAP'S SHOES OR PELMENI LAPONENSE

In this course , I have tried to use so many local ingredients as possible, to pay tribute to Finnish Lapland,it's Saame people and it's great nature.To make pelmeni-paste, I use fresh duck eggs to give an intensive yellow colour to dough, reminding the Ruska in autumn time.
INGREDIENTS:
Pelmeni paste:
-3 fresh duck eggs, wheat flour q.s., water q.s. and salt (about 100g wheat meal / egg)
Bechamel sauce:
-1 DL wheat flour,Finnish rape seed oil,milk,salt and pepper q.s
Pelmeni filling:
-2 DL Finnish barley flakes,1 small onion, 200g reindeer meat (käristys-meat), 3 slices smoked bacon,5 grinded  juniper berries,allspice,black pepper and salt.
Make first the filling.Boil the barley flakes "Al Dente". Chop and fry the onion. Chop well reindeer meat and bacon and fry with rape oil. Mix barley flakes, fried onion, meat and spices and let them wait 1/2 an hour.
Roll from the Pelmeni paste 10 cm long oval wrappers. Finish Bechamel sauce and mix it with the filling.Stuff the wrappers with the filling and boil in hot water during 10 minutes.
Serve with Finnish forest mushroom sauce  and boiled Puikula potatoes, and for drinking of course Lapin Kulta beer from Tornio.

CHEF THOR and Aroma Aurora Borealis Team