Pelmeni
Pelmeni (Russian Ravioli)
Pelmeni (Russian Ravioli) This is a favorite dish of my children from Russia. It takes some time to make them by hand, but is a great opportunity to gather together and spend time talking and laughing in the kitchen.
Ingredients:
Dough
6 C flour
2 C water
pinch of salt
Sift flour and salt together, make a depression in the center for the water. Carefully mix together, and gently knead into a tight ball. Cover with a wet towel and let rest for half an hour.
Fillings: 1/4 onion finely chopped Combine onions with 1 part hamburger and 1 part sausage. (1 pound of each) Mix together and form small meatballs about 1/2 inch round. Roll dough about 1/4 inch thick Use small glass or cutter to cut 1 1/2" rounds - roll flat Place a meatball off center of pasta round Fold dough over to make a half round and pinch edges together firmly Wrap point "A" around and behind point "B" and securely seal them by pinching (They will look like a small sailors hat)
- You may freeze them or cook them immediately. To freeze place single layer of pelmeni on a cookie sheet and place in freezer. Remove from sheet when frozen and place in a zipped freezer bag. Use within 2 months. Making pelmeni by hand is fun, but time consuming. Investing in a pelmeni mold was well worth the cost for as many people we make them for at a time. Pelmeni molds can be found on Amazon http://www.amazon.com/Russian-Ukraine-Pelmeni-Ravioli-Dumplings/dp/B008NXA1V4 and Ebay. Roll out the dough large enough to cover pelmeni mold. HEAVILY FLOUR THE MOLD before placing the dough on top. Place a meatball in each "pocket". When each pocket is full, place second rolled dough over the first. Use a rolling pin to seal the pelmeni.
Remove excess dough. Turn mold upside down and push out molded pelmeni.
To Cook: Boil a pot of waterFor flavor add beef or chicken stock
black peppercorns, bay leaf and onion
The Pelmeni will rise to the surface when they are fully cooked. Remove from broth.
Serve hot with a little stock-butter and/or sour cream and sprinkle with dill.
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