Sibierskie Pelmeni

Siberian Pelmeni

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • For the paste: ½ lb. of flour
  • 2 whole eggs, the yolks of 2 eggs, a little water, salt.
  • For the stuffing: Cooked ham or pork, cooked game—usually hazel hen in Russia—a little meat glaze or Espagnole sauce, butter, lemon juice or vinegar, parsley.


Work the flour and eggs into a firm paste and let it stand for 1 or 2 hours. Then roll out very thinly and cut into rounds with a small cake cutter. Chop the meat very finely, cook with a little meat glaze or Espagnole sauce, place a little of the mixture on each round of paste, fold over and press firmly, moistening the edges. Poach for about 15 to 20 minutes, drain thoroughly and serve with melted butter, to which a little lemon juice or vinegar has been added, and a little chopped parsley.