Pelmeni russian ravioli
From zoetheunicorn 15 years ago
- 20 minutes to make
- Serves 2
Jeremy went on a trip to Rissia a few years back and remembers having these... So yeah, he wanted me to make some so i did. The pelmeni by them selves are pretty balnd, i wasnt too sure if it was going to make a very nice dinner, but with the sour cream and tomato sauce we made up it makes for a delicious, simple and satisfying meal. Read more And hey, how good's my picture yeah? See less
Ingredients
- **FILLING** shopping list
- ¼ lb beef mince (i used kangaroo mince because its cheaper and healthier...hardly russian but whatever) shopping list
- ¼ lb pork mince shopping list
- 1 brown onion, finely chopped shopping list
- 1 tsp nutmeg shopping list
- salt shopping list
- pepper shopping list
- ***DOUGH*** shopping list
- 1 ¼ cups flour shopping list
- 3 eggs shopping list
- warm water, as needed shopping list
- ***SAUCE*** shopping list
- ½ brown onion, chopped shopping list
- 2 cloves garlic, crushed shopping list
- 2 Tbsp red wine vinegar shopping list
- 400g tin tomatoes shopping list
- 2 tbsp chopped dill pickles shopping list
- 1 tsp dill shopping list
- **** shopping list
- sour cream and extra pickles to serve shopping list
How to make it
- - Make the filling: Combine everything in a food processor. Place in fridge until needed.
- - Make the dough: Place flour in a mound on a clean surface, create a well in the middle, crack eggs into the well and use your hands to combine. Add water as needed to form a soft, but not sticky, dough. Knead until smooth. Wrap in plastic and let rest in the fridge 30 minutes.
- - Make the sauce: Sauté onion and garlic in a small saucepan with a little oil until soft. Add vinegar and bring to a boil. Add remaining ingredients, boil and simmer until its thickish. (8 – 10 minutes).
- - Make the pelmeni: Roll the dough into a long snake shape about an inch thick. Cut off about an inch of the snake and roll flat into a circle. Place a small amount of filling in the circle and fold to enclose. Seal well.
- - Cook the pelmini: Boil a big pot of salted water. Add the pelmeni. Cook, stirring a bit so they don’t stick to the bottom. When they float to the top and stay there, they are cooked.
- - Serve the pelmini: Drain and serve on a plate or bowl, top with warm sauce and sour cream and extra pickles.
People Who Like This Dish 4
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- unicorn4 Melbourne, AU
- crazeecndn Edmonton, CA
- zoetheunicorn Hastings, AU
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The Rating
Reviewed by 4 people-
Thank you for sharing your recipe. High 5.
californiacook
in loved it
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My granmother used to cook your dish, I havent had any for years. My grandmother used to call them a different name though. I will try and make your dish tonight. Well done and Thank you...
unicorn4
in Melbourne loved it
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