Using a knife, scrape
These pel’meni are best made the size of kolduny or shaped like small ears (ushki).
To serve pel’meni in bouillon, only half the amount of forcemeat and dough is needed.
Siberians prepare pel’meni for several occasions at once, sprinkling them lightly with flour so they do not stick together. Then they are frozen and boiled in salted boiling water as needed.
© 1992 All rights reserved. Published by Indiana University Press.