Pelemeni
For dough:
~4 cups flour
2 large eggs
1 1/3 cups water
½ teaspoon extra fine sea salt
For filling:
½ pound fresh ground pork meat
1/2 pound fresh ground beef
1 large onion, pureed
5 garlic cloves, pureed
2 teaspoons each: sea salt, fresh ground black pepper
For dressing:
1/3 cup sour cream
2 tablespoons white wine vinegar
Fresh ground black pepper
small bunch fresh dill, chopped
Instructions:
1. Combine all filling ingredients together in bowl, cover and set aside.
2. To make dough, whisk together eggs, water and salt in large bowl. Add flour gradually, mixing first with spoon, and then using your hands. Dough needs to have a medium firmness — knead dough on well flour surface for 4 to 5 minutes until dough is uniform and elastic. Divide dough in half and keep covered and let rest for at least 30 minutes.
3. Roll dough out on floured work surface into large rectangle, to about the thickness of pasta sheets. Use 1 1/2 inch round cookie cutter and cut as many circles as possible. Place 1½ teaspoons of filling onto each circle. Flour hands well and shape ravioli by pinching together the seams, forming a semi-circle then bringing the two edges together. Place prepared ravioli onto flour pan until ready to cook. Can recombine scraps of dough and roll out again.
4. To cook ravioli, heat a large pot of well salted water to boiling. Cook ravioli in small batches for about 8 minutes. Remove with slotted spoon into bowl. Combine ingredients for the dressing in a small bowl and toss with ravioli. Serve immediately.
Optional step: preheat a large skillet to medium heat and add 2 tablespoons butter. Remove cooked ravioli from boiling water and into the hot pan. Fry the ravioli lightly, just until edges get some color. Remove from heat and serve immediately.