Pelmeni (Siberian Ravioli)

Recipe by wizkid
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READY IN: 8hrs 30mins
YIELD: 65 pelmeni
UNITS: US

INGREDIENTS

Nutrition
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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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