Pelmeni: Russian Ravioli

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup water
• 1 pound ground beef
• 1/2 pound ground pork
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup cold water

Instructions:

1. In a large bowl, mix together flour and 1/4 teaspoon salt. Create a well in the center of the flour mixture and add the eggs and 1/2 cup of water. Mix the dough until it forms a ball. Knead the dough on a floured surface for 5 minutes or until it is smooth and elastic. Cover the dough with a clean cloth and set aside for 30 minutes.
2. To make the filling, mix together the ground beef, ground pork, onion, garlic, salt, black pepper, paprika, and cayenne pepper until well combined.
3. Roll out the dough on a floured surface until it is thin. Use a round cookie cutter or a glass to cut circles out of the dough.
4. Place about 1/2 tablespoon of the meat filling in the center of each circle. Fold the circle in half, pinching the edges together to seal in the filling. Repeat until all the circles have been filled and sealed.
5. Bring a large pot of salted water to a boil. Add the pelmeni to the boiling water and cook for 8-10 minutes, or until the pelmeni are floating at the surface of the water and the meat filling is cooked through.
6. Once cooked, drain the pelmeni and serve hot with sour cream or melted butter, and chopped fresh parsley or dill for garnish.

Verdict:

Pelmeni are a delicious comfort food that are perfect for a cold winter’s day. They are similar to Italian ravioli, but with a unique Russian twist. The dough is soft and chewy, while the meat filling is savory and flavorful. The dish is versatile and can be served as a main course or appetizer.

Serving Suggestions:

• Serve with sour cream or melted butter, and chopped fresh parsley or dill for garnish.
• Pelmeni are often served with a side of pickles or sauerkraut for a tangy contrast to the savory filling.
• You can also pan-fry the pelmeni in butter and onions for a crispy texture.