Pilimieni
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
  1. Directions: Filling
  2. Combine ingredients.
  3. Let sit in refrigerator for 2 hours.
  4. Directions: Dough
  5. Put vinegar and soda in soup spoon—it foams to top.
  6. Mix ingredients.
  7. Using a little extra flour, knead on a floured surface and with floured hands until smooth and elastic, about 5 minutes.
  8. It is a soft sticky dough—slap and squish it back and forth.
  9. Cut mass into 5 strips, each strip about 8” or 9”.
  10. Cut each into 1/2” pieces.
  11. Dip cut end into flour.
  12. Squish with fingers into circle.
  13. Fill with meat.
  14. Seal edges into 1/2 circle, stretch ends to meet, seal.
  15. Makes a crescent with tips touching.
  16. Can be frozen at this point.
  17. Cooking Directions:
  18. Boil water, piece of onion, tablespoon salt.
  19. Pour pilimieni into boiling water.
  20. Stir—they will rise.
  21. Then cook about 3 minutes.
  22. Drain and serve with sauce or butter.
RECIPE BACKSTORY
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.