Sunday, May 8, 2011

siberian pelmeni

My husband likes to tell our children he is Russian and because of his enthusiasm, he's quite convincing. He learned how to make pelmini when he spent some time in Russia several years ago. Our family loves when he cooks Pelmeni for us and we eat them until we're about to burst (you wouldn't believe how many my oldest ate tonight). Pelmeni are like ravioli. They are very simple and absolutely delicious. The best ravioli you'll ever taste and of course the most fresh!

siberian pelmeni
1 egg
2/3 cup water
pinch of salt

Mix and knead the dough ingredients together. Refrigerate for 5-6 hours. Roll o9ut using a rolling pin to tortilla thickness and cut into circles about 2 1/2 inches in diameter.

1/2 pound ground lamb, beef or pork (he always makes beef)
1 medium onion, diced
minced garlic to taste
salt and pepper to taste

tomato sauce
shredded cheese
smetana (Russian style sour cream)

Mix the filling ingredients together and put a bit into each circle of dough. Fold the circles in half like little tacos and crimp the edges together decoratively. Freeze the pelmini. Place the pelmeni in boiling water with an onion and a laurel or bay leaf. Some prefer frying the pelmeni in a little butter after boiling (a must for us!). Serve hot, topped with tomato sauce, shredded cheese and/or smetana (Russian style sour cream).

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