Sieve flour, raise it pyramid-shaped, make a hollow in the center, pour eggs, warm salty water, and knead thick dough. Wrap in a watered towel, and set aside for 30-40 minutes for thickening.

Minced meat: remove the pellicles and sinews, slice meat, and mince twice along with onion. Add salt, sugar, pepper, dilute with milk or water, and knead well until of a good spreading consistency.

Cut the pastry into long pieces, mold into 0.5-0.6 inch (1-1.5 cm) bars, cut into small bars, and roll out flat cakes.

Put the filling in the middle of cake with a teaspoon; pinch the edges, shaping pelmeni into half-moons. You can leave this shape, or, if preferred, pinch edges together. Pelmeni can be frozen in the deep-freezer, where they last for a month.

Boil the pelmeni in a salted boiling water (3 1/2 qt per 2 lb) for 7-10 minutes at low heat. When they rise to the surface, take the pelmeni out with a skimmer and serve straight with butter, sour cream, mustard or horse-radish sauce.

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Siberian Pelmeni

Knead the dough ofr flour, salt and yolks, shape a ball and refrigerate for 30 minutes. Then roll out in a layer and cut into circles.

Soak bread slice in milk, then press. Sautee 1 minced shallot and parsley green in oil. Mash fish fillet, add chopped boiled egg, add raw egg, soaked bread slice, chive, salt, pepper and stir well up.

Put 1 tsp of the filling on each dough circle, tweak the edges.

To prepare sauce, cut paprika into dices, add 1 chopped shallot, simmer in a dollop of water, then mash through a sieve. Combine the puree with sour cream and bring to boil.

Put the dumplings in boiling salted water and cook for 8 minutes.

When serving, put the dumpilngs on a platter, pour with prepared sauce, top with greens and pepper circles.