Pelmeny (russian ravioli)

4 Servings

Ingredients

Quantity Ingredient
2 cups Flour (approx)
2 Eggs
¾ teaspoon Salt
½ cup Water
1½ pounds Beef, ground
2 Onions; finely chopped
Salt; to taste
Pepper; to taste
Water
Sour cream
Soy sauce
Vinegar

Directions

DOUGH

FILLING

SERVE WITH

: For the dough, mix flour, eggs, salt and water into a firm paste and let stand 1 hour. Roll dough out very thin and cut into 2½" circles.

: For the filling, mix meat, onion, salt and pepper together and add enough water to make the filling juicy.

: Smooth a little cold water half way around the edge of each circle, and put a small mound of filling in the middle. Fold over and seal the edges firmly together. Traditionalists then bring the corners together and crimp them together to form a ball.

: Carefully lower the pelmeny into boiling water, optionally flavored with a couple of chicken bouillon cubes, and cook for 15 minutes. : Serve with soy sauce, sour cream and/or vinegar.

: Source: Recipes from the Russians of San Francisco by Margaret H.

Koehler. From: Linda Magee

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