Meat filling Ingredients:
1/2 lb. beef, ground
1/2 lb. pork, ground
2 cloves garlic, chopped fine
2-3 T milk
1 onion, chopped fine
1-1/2 C flour
1/2 tsp salt
1/2 C water
1 tsp vinegar
1/2 tsp baking soda
4 T vinegar
2 T oil
Salt and pepper
Let sit in refrigerator for 2 hours.
Put vinegar and soda in soup spoon—it foams to top
Using a little extra flour, knead on a floured surface and with floured hands until smooth and elastic, about 5 minutes.
It is a soft sticky dough—slap and squish it back and forth.
Cut mass into 5 strips, each strip about 8” or 9”
Cut each into 1/2” pieces.
Dip cut end into flour
Squish with fingers into circle
Fill with meat
Seal edges into 1/2 circle, stretch ends to meet, seal.
Makes a crescent with tips touching.
Can be frozen at this point.
Boil water, piece of onion, tablespoon salt.
Pour pilimieni into boiling water
Stir—they will rise.
Then cook about 3 minutes.
Drain and serve with sauce or butter.
Pairs Well With
Recipe from Valia Nikitina and Irina Zolina, Dubna wives dropped in the middle of the Illinois Prairie for a year.
Russian ravioli as prepared by two very good Russian cooks.
Photograh from http://ua-travelling.com/en/information/pelmeni-recipe.
Could also use finely-cut cabbage for filling.