Title: Pelmeny (russian ravioli)
 Categories: Russian, Meats, Pasta
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 c  Flour (approx)
      2    Eggs
    3/4 ts Salt
    1/2 c  Water

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Beef, ground
      2    Onions; finely chopped
           Salt; to taste
           Pepper; to taste
           Water

MMMMM-------------------------SERVE WITH------------------------------
           Sour cream
           Soy sauce
           Vinegar
 
  :    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