• 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

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

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.