Pelemeny ~ Russian Ravioli

Pelemeny (Russian Version of Ravioli)

Filling:
1/2 lb. ground chicken

1/2 lb. ground veal, or lamb, or beef

1 medium onion grated

1 tsp. salt

1/2 tsp. pepper

Dough:
2 cups sifted flour

1 egg

1/3 cup water

Combine the two meats with onion. Add seasonings to taste and mix well and set aside.

Prepare Dough: In a small mixing bowl, sift the flour and a pinch of salt. Make a nest in the flour, add the egg which has been mixed with water. Work the flour into the egg and mix and then knead to a rather dry dough. Use more or less flour as needed. Roll dough very thin. We used a pelemeny mold/maker that my mom brought back on one of her trips to Russia so the pelemeny come out in a round shape.

If you don’t have a mold cut the dough into 2″ circles. Put a small ball of filling (about 1/2 tsp) onto each circle and fold over and pinch edges making a half-moon shape. Then pinch each corner up together.
Boil in your choice of broth. Add the Pelemeny to the boiling broth. When they are done they will surface like doughnuts. You can serve them with the broth like a soup or you can have them plain with some sour cream.

This recipe should feed 4-6 people.

The photo collages that I have shown are of my family making a huge batch of these for a family gathering we’re having. We made 648 of them.

We found that plastic spoons worked great to put the right portion of meat in each indention.

Use flour liberally with the pelemeni makers.

You can serve these with the broth or just plain.