Pelmeni Siberian Ravioli Recipes

Steps:

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

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.

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.

Steps:

• In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine.
• Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes.
• Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme.
• Ingredients per serving: .

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.

Steps:

• For the dough: Place the flour, cold water, oil and salt in a food processor and process until a smooth dough ball forms, about 5 minutes. Cover and set aside.
• For the filling: Combine the beef, pork, onions and garlic in a bowl, then sprinkle with salt and pepper and mix well.
• Bring a small pan of water to a boil. Add a tablespoon of the meat mixture and boil just until cooked through, about 3 minutes. Remove from the water and let cool before tasting. Adjust the seasoning of the meat mixture as needed with salt and pepper. Once adjusted, keep the filling in the refrigerator until ready to assemble.
• Divide the dough into 2 equal portions and roll each portion out to 1/8-inch thick over a lightly floured surface, making sure its size is at least 2 inches bigger than the pelmeni mold. Place a layer of dough over the pelmeni mold and place a spoonful of filling over each hole. Lay another piece of dough on top and seal, pressing tightly.
• Place the finished pelmeni on a floured board and let rest for 1 hour, uncovered.
• Bring a large pot of salted water to a boil and gently place the pelmeni in the water. Cook until the pelmeni float, then cook an additional 4 to 5 minutes. Drain and place on a large platter.
• To garnish: Stir the sour cream and vinegar together in a small bowl. Drizzle over the dumplings and garnish with the paprika and some hot sauce.

Steps:

• Prepare meat filling: Mix together egg, pork, beef, onion, pepper and salt well.
• Prepare the dough: Mix flour, water and salt into a thick dough.
• Roll the dough thin.
• Cut out circles of the dough with the help of a glass or a cup.
• Put a piece of meat filling into the middle the dough circle.
• Fold the circle and stick the edges together.
• Put them into salted boiling water and cook for 7-10 minutes.
• They are ready when they lift up on the surface of the water.
• Lift the cooked pelmenies out from the water, drain, and place on a plate.
• Or fry the pelmeni with some oil in a frying-pan.
• Put it on the plate, add some sour-cream, pepper, butter, sauce and so on.
• Or put it on a deep plate, add some chicken broth.
• For Fried pelmenies: eat with about 100 ml of Russian vodka.

Steps:

• Filling: Combine meat, onion, salt, pepper& egg in a food processor until just mixed.
• Dough: Add salt to eggs, then add eggs to flour.
• Mix with your hands until the dough leaves the sides of the bowl.
• It should be stiff.
• Knead until dough is smooth and elastic.
• Roll out on a lightly floured board, stretch until it is very thin.
• Cut dough into 3" squares and fill with 1TB of the filling.
• Fold into a triangle& crimp edges with a fork.
• Cook in boiling water for 10-12 minutes or until they rise to the top.
• Serve in chicken soup, or as an appetiser or side dish.

Steps:

• For making the dough:
• Sift the flour with the salt onto a smooth clean surface.
• Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time.
• After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time.
• The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually.
• Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done.
• Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.
• For the filling: to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely.
• Add seasonings to taste.
• Now you are ready for the fun part.
• To assemble pelmeni, first you have to make thinly rolled circles of dough.
• You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately.
• The dough should be very thin, approximately 1/32 of an inch, and look translucent.
• While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
• Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid.
• To make the process go faster, you can use Pelmeni mold.
• When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking.
• As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
• To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot.
• They will be ready when they float to the top.
• Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish.
• You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins.
• If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.