Pelmeni Siberian Ravioli Recipes

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.

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.

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.

Steps:

• In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine.
• Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes.
• Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme.
• Ingredients per serving: .

Steps:

• To make the dough, sift the flour into a bowl. Make a well in the middle and add a pinch of salt, the egg and 100ml water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5-7 mins. Cover and chill for 30 mins. In the meantime prepare your fillings.
• Thoroughly mix the meat filling ingredients together in a large bowl with a pinch of salt.
• To make the vegetable filling, heat the oil in a large frying pan and fry the mushrooms, onion, garlic and parsley with the soy sauce for 5 mins. Turn off the heat and stir through the pine nuts and some salt and pepper. Let the mixture cool before handling.
• Roll the dough out on a lightly floured work surface to 1.5mm-thick sheets. For the best results, use a pasta machine.
• Cut out discs of the dough that are about 4-6cm in diameter using a shot glass or pastry cutter. Put a teaspoon of filling in the middle of each disc, then use a wet finger to brush lightly onto the dough around the filling. Fold each in half to make a half-moon shape, pressing down to seal. Fold the dumpling again so that the pointed edges of the moon are stuck together. The dumplings can be cooked immediately or frozen in flat layers in freezer bags to be cooked at a later date, using the same method as below but increasing the cooking time by a couple of minutes.
• To cook, bring about 3 litres of water to the boil in a large saucepan, adding the bay leaves and stock cube. Add the dumplings to the boiling broth in batches of around 10, then cook for 5 mins. They are ready when they float to the surface. The meat ones may take a few minutes more than the veg.
• Ladle the pelmeni into soup bowls with the cooking broth, topping them with the dill, soured cream and black pepper. If you prefer to have them without the broth, use a slotted spoon to move them to a bowl, adding a generous dollop of butter with the dill, soured cream and black 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.