Pelmeny (russian ravioli)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour (approx) |
| 2 | Eggs | |
| ¾ | teaspoon | Salt |
| ½ | cup | Water |
| 1½ | pounds | Beef, ground |
| 2 | Onions; finely chopped | |
| Salt; to taste | ||
| Pepper; to taste | ||
| Water | ||
| Sour cream | ||
| Soy sauce | ||
| Vinegar | ||
Directions
DOUGH
FILLING
SERVE WITH
: 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 2½" 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