Siberian Pelmeny

Rate this recipe

Preparation info

  • 3 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound Noodle Dough for Dumplings
  • ΒΎ pound beef round, ground
  • β…“ cup chopped kidney fat
  • Β½ onion, finely chopped
  • Β½ teaspoon salt
  • ΒΌ teaspoon freshly ground black pepper
  • 4 cups Beef Stock
  • 1 egg white


  1. Roll out the dough until it is paper-thin. Cut into two- or three-inch circles.

  2. Mix together the beef, kidney fat and onion and put through the fine blade of a food grinder. Season with salt and pepper and moisten with one or two tablespoons of the stock.

  3. Place one teaspoon of the filling in the center of each circle, moisten the edges with the egg white, and fold over to form a crescent shape.

  4. Bring remaining stock to a rolling boil and drop in the pelmeny. Cook for about fifteen minutes. The pelmeny may be eaten in the soup or served separately with melted butter or sour cream.

Part of