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Name: Pelmeny (Russian Ravioli)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Pepper to taste; 3/4 ts Salt; Water; 2 Eggs; Salt to taste; Soy sauce; 2 c Flour (approx); Sour cream; Vinegar; 1/2 c Water; 1 1/2 lb Beef ground; 2 Onions finely chopped

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INGREDIENTS

Pepper ; to taste
DOUGH
SERVE WITH
3/4 ts Salt
Water
2 Eggs
FILLING
Salt ; to taste
Soy sauce
2 c Flour ; (approx)
Sour cream
Vinegar
1/2 c Water
1 1/2 lb Beef ; ground
2 Onions ; finely chopped

Servings

INSTRUCTIONS

: 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 2 1/2" 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 Posted to MM-Recipes Digest V3 #343 From: BobbieB1@aol.com Date: Sat, 14 Dec 1996 21:03:09 -0500

NOTES

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Pelmeny (Russian Ravioli)

Pepper to taste
 DOUGH
 SERVE WITH
3/4 ts Salt
 Water
2 Eggs
 FILLING
 Salt to taste
 Soy sauce
2 c Flour (approx)
 Sour cream
 Vinegar
1/2 c Water
1 1/2 lb Beef ground
2 Onions finely chopped

:    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 2 1/2" 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  Posted to MM-Recipes Digest V3 #343    From: BobbieB1@aol.com    Date: Sat, 14 Dec 1996 21:03:09 -0500

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Nutrition

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Serving Size: 1 Serving (445g)
Recipe Makes: 4

Calories: 897
Calories from Fat: 402 (45%)

Amt Per Serving		% DV

	Total Fat 44.7g	60 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 3.2g
Cholesterol 642.2mg		198 %
Sodium 279.1mg		10 %
Potassium 868.4mg		23 %
Total Carbohydrate 64.4g		19 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 61.1g
Protein 56g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 897

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