Pelmeni Russian Ravioli Food

PELMENI (SIBERIAN RAVIOLI)

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.

RUSSIAN PELMENI

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.

PELMENI RECIPE

Steps:

• In a large mixing bowl, whisk together an egg, milk, water, salt, and sugar. Add half of the all-purpose flour and using a spatula, fold it in. Then add the rest of the flour and mix.
• Transfer the dough to a counter and knead for about 7-10minutes, until the dough is soft and elastic. Wrap it with a plastic wrap and let it rest on the counter for about 40-50 minutes.
• In another mixing bowl, add ground pork, ground beef, grated onion, salt and pepper. Using a spatula or your hands, mix everything until evenly combined.
• When the dough is ready, knead it again until it's soft and elastic, adding some more flour. Cut a piece of the dough (about an apple size) and roll it evenly until about ¼-inch thin.
• Cut the circles from the dough using a glass or a special circles cutter. Put about 1 teaspoon of meat mixture in each circle and make the shape of the pelmeni. (you can watch my video tutorial)
• When the pelmeni are ready, you can cook them right away or put them in the freezer. Whether you decide to cook them fresh or frozen, the technique and timing will be the same. It's similar to cooking pasta.
• Boil a large pot with water over high heat. When the water starts boiling, add frozen or freshly made pelmeni and stir, so they don't stick together. Cook for about 10 minutes or until the dumplings start to float on top.
• You can scoop them out of water with a strainer ladle or drain the liquid like you would do it for pasta.

TASTY RUSSIAN PELMENI

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.

SIBERIAN PELMENI (RUSSIAN RAVIOLI)

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.

PELMENI (RUSSIAN RAVIOLI)

Steps:

• 1. Finely dice the onions.
• 2. Mix raw meat, onions, salt and pepper together in a large bowl.
• 3. Blend all the dough ingredients together and roll out.
• 4. Use a 3-3/8 inch diameter dough press (or dumpling maker) to cut out rounds of dough.
• 5. Fill with 1 Tbsp. of filling and seal shut.
• 6. Lay out on a tray (making sure they are not touching); separate layers with wax paper, and freeze.
• 7. Once frozen, they will keep in the freezer for several weeks.
• 8. When ready to make, drop directly into boiling water or broth and cook until they float (about 5 minutes). A little vegetable oil can be added to keep them from sticking together.

RUSSIAN MUSHROOM PELMENI

Steps:

• Wash the mushrooms, cut them into small cubes.
• Peel the onion, cut it finely.
• Heat the dry skillet over high heat, add the mushrooms, cover with a lid. Once the mushroom moisture is released, take off the lid and cook until the water evaporates.
• Then add 1 tablespoon oil, onion and saute over low heat for 10 minutes. Turn off the heat and allow to cool.
• Meanwhile make the dough. In a bowl mix together the flour, 1 teaspoon salt, 3/4 cup of just boiled water and 4 tbsp oil. Knead well until the dough is smooth and elastic.
• Take about 1/4 of the dough, roll it out into a thin (but not transparent) sheet. Using a small glass, cut into 2.5-inch (6 cm) circles. Take the scraps, add more dough and repeat the procedure until all the dough is cutted into nice circles.
• Put some filling in the center of each round.
• Fold over and using your fingers press tighly the edges together to create a half-moon shape.
• Next, bring the two ends together and pinch them. Make sure there is no holes in your pelmeni. Repeat for all the dough, you will get about 40 pelmeni at the end.
• Bring a pot of water to boil, salt to taste (1 tsp), add 2 bay leaves. Put the pelmeni into boiling water, and cook, stiring carefully until they all float to the top.
• After boiling, cook for 5-6 minutes over low heat. Serve with olive oil, sprinkle with black pepper and chopped parsley or dill.

PELMENI

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.