Best Pelmeni Siberian 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 (SIBERIAN RAVIOLI)

Pelmeni (Siberian Ravioli) image

This is Russian comfort food. I ate it quite a lot when I was studying in Moscow in the early 1980s. I ate them when I went to friends' flats for dinner, or in one of the numerous Pelmeni Bars. Traditionally they are frozen before you eat them as this changes the consistency. Serve them with either melted butter or sour cream.

Provided by wizkid

Categories Meat

Time 8h30m

Yield 65 pelmeni

Number Of Ingredients 9

Ingredients

8 ounces plain flour
salt
1 large egg
12 ounces ground pork
4 ounces minced beef
1 large onion, finely chopped
1 teaspoon salt
fresh ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

To make the dough.
Place the flour and salt in the bowl of a food processor fitted with a metal blade.
With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
Remove the dough and place on a floured surface.
Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
To make the filling.
Mix the other ingredients together in a bowl.
When the dough is ready, roll out to about 1/8 inch thick.
Cut out 3 inch rounds with a biscuit cutter or a lid.
Put a scant teaspoon of the filling onto each 3 inch shape.
Fold over and seal the edges with a fork.
Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
Place on a baking tray, covered with a clean tea towel.
Put in the freezer and freeze overnight (they can be kept for up to 3 months).
To cook the pelmeni, bring 3 1/2 pts of water to the boil.
Drop in the pelmeni by the dozen.
Simmer uncovered for 10 minutes or until they rise to the surface.
Serve with melted butter or soured cream.