Pelmeni Siberian Ravioli
Discover the comforting flavors of Pelmeni Siberian Ravioli, a traditional Russian recipe that brings together delicate, homemade dumpling dough and a savory filling of ground beef, pork, and aromatic spices. These tender, bite-sized dumplings are crafted with love, featuring a soft, elastic dough that’s folded around a juicy meat mixture enriched with grated onion and garlic. Boiled to perfection, pelmeni are served hot and often accompanied by a generous dollop of tangy sour cream, a pat of butter for richness, and a sprinkle of fresh dill for a burst of color and flavor. Perfect for cozy family dinners or exploring global cuisine, this recipe combines classic techniques and authentic ingredients for a delicious experience straight from Siberia.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 large Egg
- 1 cup Water
- 1 teaspoon Salt
- 8 ounces Ground beef
- 8 ounces Ground pork
- 1 medium, finely grated Onion
- 2 cloves, minced Garlic
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon (optional, for serving) Butter
- 0.5 cup (optional, for serving) Sour cream
- 1 tablespoon, chopped (optional, for garnish) Fresh dill
Instructions
In a large mixing bowl, whisk together the flour and 1 teaspoon of salt.
Make a well in the center of the flour mixture and crack the egg into it. Gradually pour in the water while mixing with a fork until a rough dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes.
In a separate bowl, combine the ground beef, ground pork, grated onion, minced garlic, black pepper, and 1 teaspoon of salt. Mix well to create the filling.
Divide the rested dough into 4 equal portions. Roll one portion out into a thin sheet, about 1/16 inch thick, keeping the remaining dough covered to prevent drying out.
Use a 2-inch round cutter or the rim of a glass to cut out circles from the rolled dough.
Place 1 teaspoon of the meat filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal, then bring the two ends together and pinch to form a classic pelmeni shape.
Repeat with the remaining dough and filling, rolling out additional portions of dough as needed.
Bring a large pot of salted water to a boil. Drop the pelmeni into the boiling water in batches to avoid overcrowding. Stir gently to prevent sticking.
Cook for 5-7 minutes, or until the pelmeni float to the surface and the dough is cooked through. Remove with a slotted spoon and transfer to a serving plate.
Serve hot with a dollop of sour cream, a pat of butter, and a sprinkle of fresh dill, if desired.
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 392.3 g | 143% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.1 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 395 mg | 30% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
