PELMENI (RUSSIAN RAVIOLI)

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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

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.

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