Pelmeni (siberian Ravioli)

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 8 ounces plain flour
• salt
• 1 large egg
• 12 ounces ground lamb
• 4 ounces minced beef
• 1 large onion, finely chopped
• 1 teaspoon salt
• fresh ground black pepper
• 2 tablespoons finely chopped fresh parsley

Recipe

• 1 to make the dough.
• 2 place the flour and salt in the bowl of a food processor fitted with a metal blade.
• 3 with the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
• 4 remove the dough and place on a floured surface.
• 5 form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
• 6 to make the filling.
• 7 mix the other ingredients together in a bowl.
• 8 when the dough is ready, roll out to about 1/8 inch thick.
• 9 cut out 3 inch rounds with a biscuit cutter or a lid.
• 10 put a scant teaspoon of the filling onto each 3 inch shape.
• 11 fold over and seal the edges with a fork.
• 12 wet both ends of the pelmeni and bring them round and pinch together to the shape of an italian tortelli.
• 13 place on a baking tray, covered with a clean tea towel.
• 14 put in the freezer and freeze overnight (they can be kept for up to 3 months).
• 15 to cook the pelmeni, bring 3 1/2 pts of water to the boil.
• 16 drop in the pelmeni by the dozen.
• 17 simmer uncovered for 10 minutes or until they rise to the surface.
• 18 serve with melted butter or soured cream.