Best Pelmeni Russian Ravioli Recipes

SIBERIAN PELMENI (RUSSIAN RAVIOLI)

Siberian Pelmeni (Russian ravioli) image

Provided by Craig Claiborne

Time 35m

Yield About 48 pelmeni

Number Of Ingredients 14

Ingredients

Noodle dough made with 1 cup of flour (see recipe), but divide ingredients in half
1 tablespoon butter
1 cup finely chopped onion
1 teaspoon finely minced garlic
1/4 pound twice-ground beef, preferably top round
1/4 pound twice-ground lean veal
Salt to taste, if desired
Freshly ground pepper to taste
Dash of Tabasco sauce
6 cups rich beef broth or consomme (see recipe), optional
Melted butter, optional
1 cup sour cream
1/4 cup prepared mustard
1/2 cup vinegar, such as malt vinegar

Steps:

Prepare dough as directed.
Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
Roll out dough and fill in desired fashion into 48 or more pelmeni.
Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side. The usual serving of pelmeni as a main course is 12 to 16.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams

PELMENI (RUSSIAN RAVIOLI)

Pelmeni (Russian Ravioli) image

These can be served as a soup in the broth you boil them in or drained out and served alone. If serving as a soup, tossing in a little fresh dill and a dollop of sour cream is highly recommended.

Provided by Erin K. Brown

Categories Meat

Time 4h30m

Yield 100 each, 25-30 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 cups flour
3 eggs
1 teaspoon salt
1 cup water
3 lbs hamburger
3 red onions
1 teaspoon salt, to taste
1 dash pepper

Steps:

Finely dice the onions.
Mix raw hamburger, onions, salt, and pepper together.
Blend all the dough ingredients together and roll out.
Use a 3-3/8" diameter dough press (or dumpling maker) to cut out rounds of dough.
Fill with ~1 tbsp of filling and seal shut.
Lay out on a tray (making sure they are not touching), separate layers with wax paper and freeze.
Once frozen, they will keep in the freezer for several weeks.
When ready to make, drop directly into boiling water or broth and cook until they float (~5 minutes). A little vegetable oil can be added to keep them from sticking together.

PELMENI (RUSSIAN RAVIOLI)

PELMENI (RUSSIAN RAVIOLI) image

This can be served as a main dish, as a pasta side, or as a soup in the broth you boil them in. Recipe & Photo: allrussianfoods.com

Provided by Ellen Bales

Categories Pasta Sides

Time 4h30m

Number Of Ingredients 10

Ingredients

DOUGH
4 1/2 c all purpose flour
3 eggs
1 tsp salt
1 c water
FILLING
3 lb ground beef
3 red onions
1 tsp salt (or to taste)
1 dash(es) pepper

Steps:

1. Finely dice the onions.
2. Mix raw meat, onions, salt and pepper together in a large bowl.
3. Blend all the dough ingredients together and roll out.
4. Use a 3-3/8 inch diameter dough press (or dumpling maker) to cut out rounds of dough.
5. Fill with 1 Tbsp. of filling and seal shut.
6. Lay out on a tray (making sure they are not touching); separate layers with wax paper, and freeze.
7. Once frozen, they will keep in the freezer for several weeks.
8. When ready to make, drop directly into boiling water or broth and cook until they float (about 5 minutes). A little vegetable oil can be added to keep them from sticking together.