Sibierskie Pelmeni

• For the paste: ½ lb. of flour
• 2 whole eggs, the yolks of 2 eggs

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