Pelmeny (russian Ravioli) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
2 cup: Flour, approx
2: Eggs,
3/4 tsp: Salt,
1/2 cup: Water,
FILLING
1 1/2 lbs: Beef, ground
2: Onions, finely chopped
Salt, to taste
Pepper, to taste
Water,
SERVE WITH
Sour cream,
Soy sauce,
Vinegar,
Directions:
: For the dough, mix flour, eggs, salt and water into a firm paste
and let stand 1 hour. Roll dough out very thin and cut into 2 1/2"
circles.
: For the filling, mix meat, onion, salt and pepper together and
add enough water to make the filling juicy.
: Smooth a little cold water half way around the edge of each
circle, and put a small mound of filling in the middle. Fold over and
seal the edges firmly together. Traditionalists then bring the
corners together and crimp them together to form a ball.
: Carefully lower the pelmeny into boiling water, optionally
flavored with a couple of chicken bouillon cubes, and cook for 15
minutes. : Serve with soy sauce, sour cream and/or vinegar.
: Source: Recipes from the Russians of San Francisco by Margaret H.
Koehler. From: Linda Magee
Source from luhu.jp
and let stand 1 hour. Roll dough out very thin and cut into 2 1/2"
circles.
: For the filling, mix meat, onion, salt and pepper together and
add enough water to make the filling juicy.
: Smooth a little cold water half way around the edge of each
circle, and put a small mound of filling in the middle. Fold over and
seal the edges firmly together. Traditionalists then bring the
corners together and crimp them together to form a ball.
: Carefully lower the pelmeny into boiling water, optionally
flavored with a couple of chicken bouillon cubes, and cook for 15
minutes. : Serve with soy sauce, sour cream and/or vinegar.
: Source: Recipes from the Russians of San Francisco by Margaret H.
Koehler. From: Linda Magee
Source from luhu.jp