Pelmeni (Siberian Ravioli)
- Ready In:
- 8hrs 30mins
- Ingredients:
- 9
- Yields:
-
65 pelmeni
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
directions
- 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.
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Reviews
-
Oh my God. I totally had these when I was in Siberia. Sometimes I had them every DAY. I got SO tired of them. I would really like to try this sometime just because it would be neat to have them again. It's been several years since I was in Magadan but it would definitely remind me of the great time I had there, I'm sure! Thanks for the recipe in advance!
RECIPE SUBMITTED BY
wizkid
Hertford, Hertfordshire
I live in Hertford in England with my husband, son and dog. I love cooking, and love reading recipie books planning meals for my friends. However, I spend so long reading the books, I tend to be put off trying the recipies myself. I find recipezaar a brilliant resource, and try a new recipie every weekend. My first being spinach and ricotta canelloni which is absolutely delicious.