Recipe

Pelmeni Russian Ravioli Recipe

Add Step-by-Step Photos	Zoetheunicorn / All my dishes 5 months ago Jeremy went on a trip to Rissia a few years back and remembers having these... So yeah, he wanted me to make some so i did. The pelmeni by them selves are pretty balnd, i wasnt too sure if it was going to make a very nice dinner, but with the sour cr... More Prep:60m Cook:20m Servings:2	Zoetheunico
	comfort satisfying russian simple

Does this look good? Yeah! / Nope

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Ingredients

**FILLING**

¼ lb beef mince (i used kangaroo mince because its cheaper and healthier...hardly russian but whatever)

¼ lb pork mince

1 brown onion, finely chopped

1 tsp nutmeg

salt

pepper

***DOUGH***

1 ¼ cups flour

3 eggs

warm water, as needed

***SAUCE***

½ brown onion, chopped

2 cloves garlic, crushed

2 Tbsp red wine vinegar

400g tin tomatoes

2 tbsp chopped dill pickles

1 tsp dill

****

sour cream and extra pickles to serve

Directions

- Make the filling: Combine everything in a food processor. Place in fridge until needed.

- Make the dough: Place flour in a mound on a clean surface, create a well in the middle, crack eggs into the well and use your hands to combine. Add water as needed to form a soft, but not sticky, dough. Knead until smooth. Wrap in plastic and let rest in the fridge 30 minutes.

- Make the sauce: Sauté onion and garlic in a small saucepan with a little oil until soft. Add vinegar and bring to a boil. Add remaining ingredients, boil and simmer until its thickish. (8 – 10 minutes).

- Make the pelmeni: Roll the dough into a long snake shape about an inch thick. Cut off about an inch of the snake and roll flat into a circle. Place a small amount of filling in the circle and fold to enclose. Seal well.

- Cook the pelmini: Boil a big pot of salted water. Add the pelmeni. Cook, stirring a bit so they don’t stick to the bottom. When they float to the top and stay there, they are cooked.

- Serve the pelmini: Drain and serve on a plate or bowl, top with warm sauce and sour cream and extra pickles.

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