Ingredients
DOUGH
2 cup flour (approx)
2 eggs
3/4 tsp salt
1/2 cup water
FILLING
1 1/2 lb beef, ground
2 onions, finely chopped
1 salt, to taste
1 pepper, to taste
1 water
SERVE WITH
1 sour cream
1 soy sauce
1 vinegar
Directions
: 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
Servings: 4 servings
Pelmeny (Russian Ravioli) Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Russian
The History of Recipes
We can follow the history of `recipes` back into distant history, in truth as far back into history as the early Egyptians, and quite possibly further than that. In practice though, sadly, these early records were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to academics are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times made use of a wide range of herbs, including many that are still in use today such as thyme, mint and parsley. Later on, we have a couple of interesting cookery books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is popular today, but instead recipes for the types of meals enjoyed by the nobility of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including parsley and basil. These new culinary innovations prompted an explosion in publications on food, many of which are kept safe in private libraries. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Pelmeny (Russian Ravioli) recipe.
