Serbian Ravioli (Pelmeni)

Servings: 10

Ingredients:

For the dough:

200 gr all-purpose flour

1/2 teaspoon salt

2 eggs (lightly beaten)

80 ml water

For the filling:

450 g ground beef

1 onion (minced)

1 teaspoon dried dill

Salt and pepper

White of one small egg (beaten)

Water, chicken or beef broth

120 g butter

Cooking Instructions:

Combine flour and salt and mound on a clean surface. Make a well in the centre and add eggs and water. Incorporate flour mixture with egg mixture by working around the walls of the well until the dough is mixed. Knead on a floured surface until soft and pliable. Form into 100 balls, cover with a moist towel and let rest at room temperature for one hour.

Mix ground beef, onion, dill, salt and pepper to taste and enough water to make a soft mixture.

When the dough is ready flatten the dough balls into circles with a diameter of 7.5 cm. Place one tablespoon filling on each dough round. Brush the edges with water and fold the dough to form half moons. Pinch opposite ends to one another to seal. Repeat this with the rest of the dough balls. Brush the pelmeni with beaten egg white. Bring a large pot full of salted water to boil, you also can use chicken or beef broth. Without crowding, drop the pelmeni into the boiling water (or broth), stirring to prevent sticking, until the pelmeni comes to surface (about 4 minutes). Remove the pelmeni and put them on a large plate. Melt butter over medium heat and drizzle it over the pelmeni. You can also serve pelmeni with sour cream or a white sause. The children like them with ketchup.

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