Siberian Pelmeni (Russian ravioli)

• Noodle dough made with 1 cup of flour (see recipe), but divide ingredients in half
• 1 tablespoon butter
• 1 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1/4 pound twice-ground beef, preferably top round
• 1/4 pound twice-ground lean veal
• Salt to taste, if desired
• Freshly ground pepper to taste
• Dash of Tabasco sauce
• 6 cups rich beef broth or consomme (see recipe), optional
• Melted butter, optional
• 1 cup sour cream
• 1/4 cup prepared mustard
• 1/2 cup vinegar, such as malt vinegar

1. Prepare dough as directed.
2. Heat tablespoon of butter in small skillet, add onion and garlic.
3. Cook, stirring, until wilted and scrape into mixing bowl.
4. Add ground beef and veal, salt, pepper and Tabasco sauce.
5. Blend well by hand.
6. Roll out dough and fill in desired fashion into 48 or more pelmeni.
7. Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
8. Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side.
9. The usual serving of pelmeni as a main course is 12 to 16.

flour, butter, onion, garlic, ground beef, veal, salt, freshly ground pepper, tabasco sauce, rich beef broth, butter, sour cream, prepared mustard, vinegar

Taken from cooking.nytimes.com/recipes/6749 (may not work)