Best 3 Siberian Pelmeni Russian Ravioli Recipes
In the vast culinary landscape of Eastern European cuisine, Siberian pelmeni stands out as a delectable dumpling dish that has captured the hearts of food enthusiasts worldwide. These delicate pockets of dough, lovingly crafted with a flavorful filling and expertly pinched closed, embody the essence of comfort food. Our comprehensive guide takes you on a culinary journey to explore the art of making Siberian pelmeni, providing step-by-step instructions and uncovering the secrets behind this beloved dish.
Our collection of recipes caters to various dietary preferences, encompassing both traditional meat-based fillings and delectable vegetarian alternatives. From the classic beef and pork combination to the unique Siberian venison filling, each recipe promises a symphony of flavors. For those with a penchant for plant-based cuisine, our vegetarian pelmeni, brimming with savory mushrooms and aromatic herbs, offers a delightful meatless option. Additionally, we present a comprehensive vegan pelmeni recipe, ensuring that everyone can indulge in this culinary treasure, regardless of dietary restrictions.
SIBERIAN PELMENI (RUSSIAN RAVIOLI)
Provided by Craig Claiborne
Categories pastas, project, appetizer
Time 35m
Yield About 48 pelmeni
Number Of Ingredients 14
Steps:
- Prepare dough as directed.
- Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
- Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
- Roll out dough and fill in desired fashion into 48 or more pelmeni.
- Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
- 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.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
RUSSIAN PELMENI
Pelmeni are traditional Russian meat-filled dumplings. Making pelmeni is favorite family pastime in the long winter months. These dumplings are a common convenience food - big batches can be frozen and quickly boiled or fried on demand.
Provided by Volnushka
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
- Dust a baking sheet lightly with 1 tablespoon flour.
- Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
- Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
- Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 25 g, Cholesterol 41 mg, Fat 7.3 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.7 g, Sodium 800 mg, Sugar 0.4 g
PELMENI (SIBERIAN RAVIOLI)
This is Russian comfort food. I ate it quite a lot when I was studying in Moscow in the early 1980s. I ate them when I went to friends' flats for dinner, or in one of the numerous Pelmeni Bars. Traditionally they are frozen before you eat them as this changes the consistency. Serve them with either melted butter or sour cream.
Provided by wizkid
Categories Meat
Time 8h30m
Yield 65 pelmeni
Number Of Ingredients 9
Steps:
- To make the dough.
- Place the flour and salt in the bowl of a food processor fitted with a metal blade.
- With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
- Remove the dough and place on a floured surface.
- Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
- To make the filling.
- Mix the other ingredients together in a bowl.
- When the dough is ready, roll out to about 1/8 inch thick.
- Cut out 3 inch rounds with a biscuit cutter or a lid.
- Put a scant teaspoon of the filling onto each 3 inch shape.
- Fold over and seal the edges with a fork.
- Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
- Place on a baking tray, covered with a clean tea towel.
- Put in the freezer and freeze overnight (they can be kept for up to 3 months).
- To cook the pelmeni, bring 3 1/2 pts of water to the boil.
- Drop in the pelmeni by the dozen.
- Simmer uncovered for 10 minutes or until they rise to the surface.
- Serve with melted butter or soured cream.
Nutrition Facts : Calories 32.3, Fat 1.5, SaturatedFat 0.6, Cholesterol 7.8, Sodium 41.2, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 1.7
Tips:
- Use a sharp knife to slice the meat into thin strips. This will help the meat cook evenly.
- If you don't have a meat grinder, you can use a food processor to grind the meat.
- Be sure to season the meat well with salt and pepper before cooking.
- Make sure the water is boiling before adding the pelmeni. This will help prevent them from sticking together.
- Stir the pelmeni gently while they are cooking to prevent them from sticking to the bottom of the pot.
- Serve the pelmeni with your favorite sauce, such as sour cream, butter, or tomato sauce.
Conclusion:
Siberian pelmeni are a delicious and hearty dish that is perfect for a cold winter day. With a variety of fillings to choose from, there is sure to be a pelmeni that everyone will enjoy. So next time you are looking for a new and exciting dish to try, give Siberian pelmeni a try. You won't be disappointed.
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