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Pelmeni (Russian Ravioli)

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“These can be served as a soup in the broth you boil them in or drained out and served alone. If serving as a soup, tossing in a little fresh dill and a dollop of sour cream is highly recommended.”
READY IN:
4hrs 30mins
SERVES:
25-30
YIELD:
100 each
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely dice the onions.
  2. Mix raw hamburger, onions, salt, and pepper together.
  3. Blend all the dough ingredients together and roll out.
  4. Use a 3-3/8" diameter dough press (or dumpling maker) to cut out rounds of dough.
  5. Fill with ~1 tbsp of filling and seal shut.
  6. Lay out on a tray (making sure they are not touching), separate layers with wax paper and freeze.
  7. Once frozen, they will keep in the freezer for several weeks.
  8. When ready to make, drop directly into boiling water or broth and cook until they float (~5 minutes). A little vegetable oil can be added to keep them from sticking together.

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