Pelmeni Russian Ravioli Recipes

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PELMENI RECIPE



Pelmeni Recipe image

Pelmeni are a must-try traditional Russian meal! Similar to dumplings, these are made with tender and juicy meat wrapped in dough and cooked in boiled water. They are perfect for a meal prep, as you can freeze them and then cook in just 10 minutes!

Provided by Veronika's Kitchen

Categories     Dinner     Main Course

Time 2h10m

Number Of Ingredients 11

4 cups all-purpose flour
1 large egg
1 cup whole milk
1/2 cup water
1 teaspoon salt
1 teaspoon granulated sugar
1 pound ground pork
1 pound ground beef
1 medium onion (grated with juices)
1 teaspoon salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 555 kcal, Carbohydrate 51 g, Protein 28 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 105 mg, Sodium 675 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

RUSSIAN PELMENI



Russian Pelmeni image

Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.

Provided by Volnushka

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h15m

Yield 12

Number Of Ingredients 11

1 egg
1 teaspoon vegetable oil
1 teaspoon salt
¾ cup warm water
3 cups all-purpose flour
1 tablespoon all-purpose flour
18 ounces ground beef
1 small onion, chopped
1 ½ tablespoons ice-cold water
1 tablespoon coarse salt
freshly ground pepper to taste

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.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g

SIBERIAN PELMENI (RUSSIAN RAVIOLI)



Siberian Pelmeni (Russian ravioli) image

Provided by Craig Claiborne

Categories     pastas, project, appetizer

Time 35m

Yield About 48 pelmeni

Number Of Ingredients 14

Noodle dough made with 1 cup of flour (see recipe), but divide ingredients in half
1 tablespoon butter
1 cup finely chopped onion
1 teaspoon finely minced garlic
1/4 pound twice-ground beef, preferably top round
1/4 pound twice-ground lean veal
Salt to taste, if desired
Freshly ground pepper to taste
Dash of Tabasco sauce
6 cups rich beef broth or consomme (see recipe), optional
Melted butter, optional
1 cup sour cream
1/4 cup prepared mustard
1/2 cup vinegar, such as malt vinegar

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.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams

RUSSIAN RAVIOLI



Russian Ravioli image

Hearty and filling, but so low-fat.

Yield Serves 4

Number Of Ingredients 9

1 tablespoon vegetable oil
4 cups firmly packed shredded green cabbage
1/2 small onion, thinly sliced
1 cup cooked brown rice or barley
1/2 cup (about 2 ounces) crumbled feta cheese
1/3 cup minced fresh dill
24 wonton wrappers
1 egg white
1 cup plain nonfat yogurt

Steps:

  • Melt oil n heavy large skillet over medium heat. Add cabbage and onion and sauté until tinged with brown, about 12 minutes. Transfer cabbage mixture to medium bowl. Mix in rice, feta cheese and 3 tablespoons dill. Season to taste with salt and pepper.
  • Lay 1 wonton wrapper on work surface. Brush entire surface of wrapper with egg white. Press 1 generous tablespoon filling in center of wrapper. Fold over dough, pressing opposite corners together to form triangle. Seal edges, pressing out air around filling. Repeat process with remaining wonton wrappers, egg white and filling.
  • Boil ravioli in large pot of boiling salted water until dough is tender, about 8 minutes. Drain. Transfer ravioli to large bowl. Toss with 1/2 cup yogurt. Garnish with remaining dill and serve, passing remaining yogurt separately.

PELMENI (RUSSIAN RAVIOLI)



Pelmeni (Russian Ravioli) image

These can be served as a soup in the broth you boil them in or drained out and served alone. If serving as a soup, tossing in a little fresh dill and a dollop of sour cream is highly recommended.

Provided by Erin K. Brown

Categories     Meat

Time 4h30m

Yield 100 each, 25-30 serving(s)

Number Of Ingredients 8

4 1/2 cups flour
3 eggs
1 teaspoon salt
1 cup water
3 lbs hamburger
3 red onions
1 teaspoon salt, to taste
1 dash pepper

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.

SIBERIAN PELMENI



Siberian Pelmeni image

These are essentially meat dumplings, a bit like Italian ravioli, but not quite. The rule of a thumb is to freeze pelmeni at least for 24 hours before boiling and serving them. They are lovely on a cold winter day.

Provided by easter_blizzard

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Sieve flour into a heap with a small well on the top. Gradually beat in the eggs, salt and add water little by little to form a dough. Mix and kneed it well for a few minutes, so that it is quite tight. Leave it in the fridge for at least 30 minutes.
  • Mix the mince with finely chopped onion, salt and pepper. Stir in vegetable oil and mix well.
  • Take the dough out of the fridge and roll it out into medium flat discs, about 2 mm thick. Cut out small round discs, about 6-7 cm in diameter, using a glass. Spoon a 1 tsp of mince into a dough disc, and pinch the edges together, so that the dumpling forms a half-moon shape. Make sure the edges are well pinched together. Place the dumplings on a plastic tray, leaving the space between them, and freeze for at least 24 hours.
  • Boil a good amount of water, adding a little salt. Boil the frozen pelmeni, until they float on the surface - that's when they are ready. Drain them with a spoon and serve with melted butter, chopped dill, mustard, sour cream or vinegar.

PELMENI (SIBERIAN RAVIOLI)



Pelmeni (Siberian Ravioli) image

This is Russian comfort food. I ate it quite a lot when I was studying in Moscow in the early 1980s. I ate them when I went to friends' flats for dinner, or in one of the numerous Pelmeni Bars. Traditionally they are frozen before you eat them as this changes the consistency. Serve them with either melted butter or sour cream.

Provided by wizkid

Categories     Meat

Time 8h30m

Yield 65 pelmeni

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 32.3, Fat 1.5, SaturatedFat 0.6, Cholesterol 7.8, Sodium 41.2, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 1.7

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