Pelmeni/Ravioli with meat Filling
Russian Pelmeni (Ravioli with meat filling)
My recipe makes 40 pelmeni – 5 per serving (total 8 servings)
Ingredients:
Dough – it’s the same as for ravioli:
All-purpose flour – 3 cups
Eggs – 3 large
Olive oil – 1 tbsp
Salt – 1 tsp
Water – 3/4 cup
Filling:
Pork loin - 1/2 lbs
Ground beef – 1/2 lbs
Salt – 1 + 1/2 tsp
Pepper – 1/2 tsp
Onion – 1 medium sweet
Beat eggs, oil, salt, and water, add 3/4 of flour, knead (long time), wrap it in plastic and refrigerate for 30 min. To save time, I use Kitchen Aid mixer and dough hook and mix for at least 20 min on slow, then refrigerate for 30 min.
Meanwhile, cut pork in small pieces and ground it, add finely chop onion, salt and pepper, and mix it all thoroughly.
Take the dough, place it on lightly floured surface, knead it until it’s elastic (if you used Kitchen Aid mixer, you don’t need to knead for long), divide dough into ~ 5 parts, and roll each with a rolling pin as thinly as possible. Take a 3″ glass, and cut the dough into discs. It’s easier if you work with each piece of dough separately. Put the meat filling in the center of each dough disc – 1 tbsp per each. Take each disc, fold it in half (half-moon shape) and pinch the edges to seal dough around the meat. Don’t let pelmeni touch each other, keep them all on floured surface or on wax paper.
When you’re ready, boil water in a large pot, add 2 tsp of salt per 1.5 liter, put pelmeni into boiling water, and boil for 10 min.
Serve pelmeni in a bowl adding 1 tbsp of butter and 1 tsp of white/cider vinegar. You can also serve them with sour cream.
If you don’t want to cook all pelmeni, you can freeze them till further use.
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