More Great Recipes: Beef | Condiment, Sauce | Dinner | Eastern European

Pilimieni


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Member since 2014

Serves | Prep Time | Cook 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: 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.


Pairs Well With


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.

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