Pelemeny (Russian Version of Ravioli)
1/2 lb. ground chicken
1/2 lb. ground veal, or lamb, or beef
1 medium onion grated
1 tsp. salt
1/2 tsp. pepper
2 cups sifted flour
1/3 cup water
Combine the two meats with onion. Add seasonings to taste and mix well and set aside.
Prepare Dough: In a small mixing bowl, sift the flour and a pinch of salt. Make a nest in the flour, add the egg which has been mixed with water. Work the flour into the egg and mix and then knead to a rather dry dough. Use more or less flour as needed. Roll dough very thin. We used a pelemeny mold/maker that my mom brought back on one of her trips to Russia so the pelemeny come out in a round shape. If you don’t have a mold cut the dough into 2″ circles. Put a small ball of filling (about 1/2 tsp) onto each circle and fold over and pinch edges making a half-moon shape. Then pinch each corner up together.
Boil in your choice of broth. Add the Pelemeny to the boiling broth. When they are done they will surface like doughnuts. You can serve them with the broth like a soup or you can have them plain with some sour cream. This recipe should feed 4-6 people.
The photo collages that I have shown are of my family making a huge batch of these for a family gathering we’re having. We made 648 of these.
It is very important to flour this mold really well each time you put the dough on to fill.
We found that a plastic teaspoon worked best to press the meat into each little hole.
You have to shake the completed Pelemeny out of the mold.
You can serve these with a lot of broth like a soup or just plain with sourcream.
Some people enjoy them with soy sauce.