Side Pannel
Pelmeny (Russian Ravioli)
Pelmeny (Russian Ravioli)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Russian, Pasta, Meat
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 2 c Flour (approx)
- 2 Eggs
- 3/4 ts Salt
- 1/2 c Water
Directions
FILLING
1 1/2 lb Beef, ground
2 Onions; finely chopped
Salt; to taste
Pepper; to taste
Water
SERVE WITH
Sour cream
Soy sauce
Vinegar
: 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
1 1/2 lb Beef, ground
2 Onions; finely chopped
Salt; to taste
Pepper; to taste
Water
SERVE WITH
Sour cream
Soy sauce
Vinegar
: 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
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