Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!ncar!news.miami.edu!mthvax!recipes
From: rmoore@NMSU.Edu
Newsgroups: rec.food.recipes
Subject: MEAT: Pelmeni
Summary: orig. subject: Re: REQUEST: Pelmenye (Siberian Ravioli)
Keywords: recipe MEAT
Message-ID: <1991Apr03.031852.5216@mthvax.cs.miami.edu>
Date: 2 Apr 91 00:12:32 GMT
References: <1991Mar25.185134.14393@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: n/a
Lines: 46
Approved: aem@mthvax.cs.miami.edu


In article <1991Mar25.185134.14393@mthvax.cs.miami.edu> 
lou@basel.csmil.umich.edu (Lou Rosenfeld) writes:

>   I'm looking for the recipe of pelmenye, a Siberian meat-filled
>   ravioli.  I've tried it in the Soviet Union, where it generally is
>   served without a sauce.

Pel'meni:
     Dough: 3 cups flour        Mix all (mixer/food processor/whatever) well,
            1 tsp salt          cover, let rest at room temp for 30 min,
            3 egg yolks         or use your own favorite noodle dough :)
            1/2 cup water

   Filling: half and half high quality beef and fat pork - 1 lb. in all
            1 onion well chopped
            salt and pepper to taste (a fair amount)
            1/4 cup of ice
 
   Grind and mix well (food processor), add ice towards the end.

   Assembly: Roll out dough (by halfs or quarters) as thin as you can -
	     about 1/16 in. , cut 2 to 3 inch circles (use cookie
	     cutter or a large glass), spoon filling on (1 tsp or so
	     each), fold in half and pinch closed. Use dough trimmings
	     with next half/quarter of the dough. This part consumes
	     time.  In Russia this is usually a family affair - goes a
	     lot faster.  Lay out on a cookie sheet and pop in the
	     freezer until solid.  Pel'meni will keep in the freezer
	     for a couple of months.

   To serve: throw about 10 to 15 pel'meni in salted boiling water,
	     return to boil, in 5-6 min they will float to the top -
	     ready.  Served always with pepper (black or red) and
	     butter, either with the water/broth they cooked in with
	     sour cream (my personal preference), or without liquid
	     with sour cream or vinegar.

This is a traditional Central Russian / Siberian dish, although
regional versions exist made with mushrooms. Also Ukranian var'eniki
are similar, though larger and not frozen, made with anything including
versions with potatoes, sourkraut and even cherries (these last are
magnificent!!!).

Sergey Gleizer
for now using: rmoore@dante.nmsu.edu