Ingredients Jump to Instructions ↓

  1. 1 1/2 cups flour

  2. 2 eggs

  3. 1/2 cup water

  4. 1/2 tsp. salt

  5. 1/2 lb. ground beef

  6. 1/2 lb. ground pork

  7. 2 medium onions , finely chopped

  8. 1 tsp. salt

  9. 1/2 tsp. black pepper garlic to taste

Instructions Jump to Ingredients ↑

  1. To make the dough, combine the flour, eggs, water and 1/2 tsp. salt. Knead mixture. Let rest for 30 minutes. Mix the ground beef, ground pork, onions, 1 tsp. salt, pepper and garlic together. Cut the dough into three equally sized pieces and roll each one into a cylinder the diameter of a finger. Cut each cylinder into pieces the size of a walnut, then roll each piece into a very thin flat cake with a diameter of about 2 inches. Put some of the ground meat mixture in the center of each flat cake (quite a lot, but not so much that you can't then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped "flying saucer." Boil the pelmeni in salted water for seven minutes, or until they float to the surface. Serve in soup bowls. I like to offer three dipping sauces: sour cream, creamy horseradish, and white wine vinegar. YUMMMMM!


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