Homemade Pelmeni Recipe by John Spottiswood.

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Unlike Oleg's store-bought, no-good, cheater recipe, this is the real thing. You gotta taste it to believe it!

Prep time: 45 Minutes	Russian
Cook time: 15 Minutes	Servings: 4

• Current rating: 10.0
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Average 4.9/5

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 261g
Recipe makes 4 servings
Calories 491
Calories from Fat 207	42%
Total Fat 22.96g	29%
Saturated Fat 8.49g	34%
Trans Fat 0.53g
Cholesterol 161mg	54%
Sodium 682mg	28%
Potassium 484mg	14%
Total Carbs 40.93g	11%
Dietary Fiber 2.2g	7%
Sugars 2.38g	2%
Protein 28.0g	45%

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Ingredients Convert Measures

• 1 1/2 cups flour
• 2 eggs
• 1/2 cup water
• 1/2 tsp. salt
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 2 medium onions, finely chopped
• 1 tsp. salt
• 1/2 tsp. black pepper
• garlic to taste

Directions

1. To make the dough, combine the flour, eggs, water and 1/2 tsp. salt. Knead mixture. Let rest for 30 minutes.
2. Mix the ground beef, ground pork, onions, 1 tsp. salt, pepper and garlic together.
3. Cut the dough into three equally sized pieces and roll each one into a cylinder the diameter of a finger. Cut each cylinder into pieces the size of a walnut, then roll each piece into a very thin flat cake with a diameter of about 2 inches.
4. Put some of the ground meat mixture in the center of each flat cake (quite a lot, but not so much that you can't then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped "flying saucer."
5. Boil the pelmeni in salted water for seven minutes, or until they float to the surface.
6. Serve in soup bowls. I like to offer three dipping sauces: sour cream, creamy horseradish, and white wine vinegar. YUMMMMM!

Menus and Pairings

Goes Well With: beer

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