Pelmeni - Russian Ravioli
Pelmeni communicate to us something that is warm and all-embracing. The softness of the meat, the tenderness of the sour cream, the strong tastes of the wrapped insides create that unique Russian “nadryv” — torn-in-between the- extremities sensation inside one’s gut flora which is then transmitted directly into the brain.
To make your own Pelmeni can be a great social experience. First make a simple dough using a glass of flour and a glass of salted warm water. Roll it into a flat piece and let it wait for a bit.
In the meanwhile make the filling: mince your own meat (400 grams), add 1 thinly sliced onion, salt and pepper, maybe even a bit of milk, mix everything together.
Take the dough, cut out small circles from it using a glass, put the filling inside and wrap each of them well. You can then cook pelmeni directly (boil them till they float up) or freeze them up for future use.
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