Article Contents

  • 1 Prepare the dough and stuffing
    • 1.1 tests usually
    • 1.2 Choux pastry
    • 1.3 filling for ravioli
  • 2 Use Pelmennica
  • 3 few secrets

Pelmennica - round or hexagonal frame with figured holes, resembling honeycombs - may be a metal (aluminum) or plastic.It is not necessary to wonder which one is better, because the principle of cooking dumplings with any Pelmennica one and the same, and the rest - a matter of habit and personal experience of each family.

Prepare the dough and stuffing

offer two easy ways to prepare the dough and the filling for ravioli home - Pelmennica recipes are not complicated, there is no difference in cooking.Try and choose the most suitable.

tests usually

You will need:

  • eggs - 3 pieces;
  • water - 150 ml;
  • vegetable oil - 2 tablespoons;
  • vodka - 2 tablespoons (it has completely evaporated during cooking);
  • flour first or higher grade - 3 cups, or as much as "will" batter.


  1. Break the eggs into a bowl, stir lig
    htly with a fork.
  2. Add the mixture of water and oil, pour in the vodka.
  3. Pour in the flour sifted gorochkoy prepared mixture and knead the dough thick consistency.

Choux pastry

You will need:

  • wheat flour - 3 cups;
  • boiling water - 1.5 cups;
  • egg - 1 pc;
  • sunflower oil - 3 tablespoons;
  • Salt - 0.5 tsp.


  1. Sift half of the flour with salt, pour into a bowl slide, make an indentation and pour vegetable oil, then boiled water.Stir until smooth and let cool for 5 minutes.
  2. Whisk the egg in a separate bowl, pour the batter into the hot, stir until smooth.Received a "brew" blank.
  3. Sift the working surface of the other half of the flour, make a recess, put the workpiece and begin to knead with her.
  4. Put the dough in a bowl, cover with a damp towel for at least half an hour.
«Choux" dough (cooked on boiling water), distinguished by a special softness, suppleness, with no breaks, even after freezing finished products.Layer thickness with well-kept rolling and not "contracts".Flour the dough is "takes" more than usual, so, if you think it necessary, add a little flour in the process.

filling for ravioli

After preparing the dough for the dumplings Pelmennica, will take care of filling.

You will need:

  • ground beef - 1 kg;
  • onions - 300 g;
  • clean water or meat broth - 150 ml;
  • salt and pepper (or spices for stuffing) - to taste.


  1. Put in a bowl the ground beef, mix it thoroughly with the chopped onion.
  2. Fill with meat broth (or water).
  3. Sprinkle with salt, add pepper or your favorite spice for minced meat.
If you are using a home-made stuffing, try double-twist it into a meat grinder - then it will be especially tender, elastic.

Use Pelmennica

Now it's time to learn how to make dumplings in Pelmennica.

  1. Sprinkle the table with flour, divide the dough in half.One half of the leave under the towel, the other roll - plate thickness shall be not more than 2 mm in diameter - a little more Pelmennica.
  2. Spread a sheet of dough on a clean, dry form, floured (or greased).Thoroughly press down leaf hands, not pulling it.
  3. selling gently with your fingers or a teaspoon of deepening in Pelmennica cells.Using a teaspoon or plugs lay in the recesses beef.
  4. Prepare a second sheet of dough and cover with a blank top.Gently press your hands.Sprinkle with flour this sheet is not necessary.
  5. Using a rolling pin, gently roll the surface of it in the form that stood out the dough through the cell borders - beginning is easy, then more feasible to divide the blank into separate pieces.At this time, the future dumplings "push" on the reverse side.
  6. Remove the excess dough, flip Pelmennica "upside down" and strongly shake or tap it a few times on the edge of the table - ready dumplings will fall out of the recesses.
  7. Arrange dumplings on a floured baking sheet, a board or plate.

As you can see, making dumplings in Pelmennica simple.By this device need a little getting used to, if you previously did not use them.

test Surplus remaining after "cutting" blindly into the bun.Then you can roll out and use again for a new portion of ravioli.

few secrets

remains to share some of the secrets of cooking delicious dishes, which can be useful to you in the cooking process and after.

  • What happens to the dough was not tacky? During kneading safely pour the flour: the dough until it "takes" - you can not go wrong.But first, better to put as much as indicated in the recipe with dumplings Pelmennica.
  • How long should "ripen" the dough under the towel? Ideally - at least half an hour and can be maintained (the main thing that has not dried wet towel).At this time, the gluten in the flour swells further moves moisture from the towel.
  • How to sculpt dumplings in Pelmennica to joints were strong and broke? Most likely, this will not happen, but it can be moistened with water first sheet of dough around the cells with minced meat.Then, the dough will be more sticky.Make sure that the layer next to the recesses was not dirty meat, otherwise the dumplings will stick together badly.
  • What if bad dumplings are removed from the mold? Make sure you are well sprinkled with flour Pelmennica.Make sure you do not put in a cell too much stuffing (the lighter your ravioli workpiece, the easier to remove from the mold).
  • What to frozen dumplings from sticking and well kept tight stuffing? The choux pastry recipe uses egg, and half of the flour is not sealed - thanks to this dough turns denser and frozen dumplings do not stick together.

Here's a simple recipe for homemade ravioli on Pelmennica.One party can range from 35 pieces, it all depends on the size of Pelmennica.With a little practice - and with the help of this wonderful tool, you can very easily and quickly ready dumplings and a large family and group of friends, and just to be frozen for future use.