PILIMIENI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • Salt
  • Pepper
  • Dough Ingredients:
  • 1-1/2 C flour
  • 1/2 tsp salt
  • 1 egg
  • 1/2 C water
  • 1 tsp vinegar
  • 1/2 tsp baking soda
  • Sauce Ingredients:
  • 4 T vinegar
  • 2 T oil
  • Salt and pepper

Directions

  • Directions: Filling
  • Combine ingredients.
  • Let sit in refrigerator for 2 hours.
  • Directions: Dough
  • Put vinegar and soda in soup spoon—it foams to top.
  • Mix ingredients.
  • 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.
  • Cooking Directions:
  • 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.

Notes

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.

Author Credit: Valia Nikitina & Irina Zolina

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