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
It is quite possible to trace the history of written cooking instructions way back into history, in truth as far as early Egypt, and potentially, even further back. In practice though, mostly, these early recipes were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, something we still use today. Aspicius recounts how the Roman chefs used many aromatic flavors, including many that are still in use today such as thyme, mint and parsley. During the following few centuries, the rich and powerful families of Europe tried to lay on the most extravagent meals, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording popular recipes of the day. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pelmeny (Russian Ravioli) recipe.
