Pelmeni Siberian Ravioli Recipes

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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

PELMENI (RUSSIAN RAVIOLI)



PELMENI (RUSSIAN RAVIOLI) image

This can be served as a main dish, as a pasta side, or as a soup in the broth you boil them in. Recipe & Photo: allrussianfoods.com

Provided by Ellen Bales

Categories     Pasta Sides

Time 4h30m

Number Of Ingredients 10

DOUGH
4 1/2 c all purpose flour
3 eggs
1 tsp salt
1 c water
FILLING
3 lb ground beef
3 red onions
1 tsp salt (or to taste)
1 dash(es) pepper

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.

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.

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

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

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Top Asked Questions

What is Russian pelmeni recipe?
Russian pelmeni recipe might remind you of Chinese dumplings and Italian ravioli as they are, too, made of ground meat wrapped in unleavened dough and boiled. The best pelmeni are homemade, but nobody’s got time for that. Mostly, people make pelmeni at home for big celebrations like New Year. Otherwise, we get a pack at the grocery store.
What is Russian style ravioli?
Russian Style Ravioli (Pelmeni) is a traditional Russian dish that is served on most of the holidays, especially New Year. Ingredients. Ingredients for the dough: Ingredients for the Filling: Instructions. In a deep bowl put 4 cups of flour, add salt and sugar, then add an egg. Stir it very well together.
What are Russian pelmeni molds?
In Russian, the pelmeni mold is called a “pelmenitsa”. To make the process easier, you can snag one for yourself on Amazon. You’ll be amazed at how much it streamlines the process! Have you ever tried Georgian dumplings? They’re like Russian pelmeni, but with a twist! What are Russian Pelmeni?
How to cook pelmeni for pasta?
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.

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