Siberian Pelmeni (Russian ravioli)
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Noodle dough made with 1 cup of flour (see recipe), but divide ingredients in half
- 1tablespoon butter
- 1cup finely chopped onion
- 1teaspoon finely minced garlic
- ¼pound twice-ground beef, preferably top round
- ¼pound twice-ground lean veal
- Salt to taste, if desired
- Freshly ground pepper to taste
- Dash of Tabasco sauce
- 6cups rich beef broth or consomme (see recipe), optional
- Melted butter, optional
- 1cup sour cream
- ¼cup prepared mustard
- ½cup vinegar, such as malt vinegar
Nutritional analysis per serving (48 servings)
29 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare dough as directed.
- Step 2
Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
- Step 3
Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
- Step 4
Roll out dough and fill in desired fashion into 48 or more pelmeni.
- Step 5
Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
- Step 6
Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side. The usual serving of pelmeni as a main course is 12 to 16.
Private Notes
Comments
I made this on 5/5/20 using Beyond meat. I was frustrated to find that neither the noodle recipe nor the pilmeni recipe gives guidance on how to shape the pimenis. I didn’t know how thin to roll the (very stiff) dough, nor what shapes or sizes to cut. I certainly didn’t end up with 48 pilmeni. In fact, I used 3/4 of the dough recipe and still got only 25 potsticker-sized pilmeni. Probably way too large, but I was out of patience by that point. Nevertheless they were delicious.
Pelmeni are iconic in Juneau, AK where for you can pick up a take out order late into the night - especially as the bars begin to close. The sauce is important: butter, a dab of vinegar, Sriracha and chopped cilantro. So glad I found a recipe for the dumplings themselves.
here's a website that show you how to shape them https://natashaskitchen.com/russian-pelmeni-recipe-new-dough-recipe/ We make Tatar pelemi, using only ground beef, chopped raw onion, salt and pepper for the filling. Served either with yogurt mixed with soy sauce, dill and more raw chopped onion OR beef or chicken broth with lots of dill and sour cream. (plus more chopped raw onion). When my vegan son is home, we fill with sautéed chopped mushrooms and sometimes a little potato.
I would try making these with wonton wrappers as Craig suggests for his foie gras raviolis. They sound delicious. I really enjoy seeing some of Craig Claiborne’s old recipes even though they’re from a more labor intensive era of cooking. Nice memories
Pelmeni are iconic in Juneau, AK where for you can pick up a take out order late into the night - especially as the bars begin to close. The sauce is important: butter, a dab of vinegar, Sriracha and chopped cilantro. So glad I found a recipe for the dumplings themselves.
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