Title: Pelmeny (Russian Ravioli)
Categories: Russian Pasta Beef
Yield: 4 Servings

DOUGH
2	c	Flour (approx)
2		Eggs
3/4	ts	Salt
1/2	c	Water
FILLING
1 1/2	lb	Beef, ground
2		Onions; finely chopped
		Salt; to taste
		Pepper; to taste
		Water
SERVE WITH
		Sour cream
		Soy sauce
		Vinegar

: For the dough, mix flour, eggs, salt and water into a firm paste and let stand 1 hour. Roll dough out very thin and cut into 2 1/2" circles.

: For the filling, mix meat, onion, salt and pepper together and add enough water to make the filling juicy.

: Smooth a little cold water half way around the edge of each circle, and put a small mound of filling in the middle. Fold over and seal the edges firmly together. Traditionalists then bring the corners together and crimp them together to form a ball. : Carefully lower the pelmeny into boiling water, optionally flavored with a couple of chicken bouillon cubes, and cook for 15 minutes. : Serve with soy sauce, sour cream and/or vinegar. : Source: Recipes from the Russians of San Francisco by Margaret H. Koehler. From: Linda Magee From: Bobbieb1@aol.Com Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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