PELMENI (RUSSIAN RAVIOLI)
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
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.
SIBERIAN PELMENI (RUSSIAN RAVIOLI)
Provided by Craig Claiborne
Categories pastas, project, appetizer
Time 35m
Yield About 48 pelmeni
Number Of Ingredients 14
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
Hearty and filling, but so low-fat.
Yield Serves 4
Number Of Ingredients 9
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.
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- Sift the flour with salt into a mixing bowl. Add eggs, mix the dough for a short bit, then add water to the dough.
- To save time use a mold to make Pelmeni. Roll out a flat piece of dough and place it on a floured mold that’s covered with flour. Fill each hole with meat.
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