No. 1691 — Dough for Kolduny, Pelmeni, Vareniki and Noodles
English historical translation of Molokhovets recipe No. 1691 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a stiff dough from three glasses flour, two or three yolks, half a glass water and a heaped teaspoon salt.
Roll thin but not enough to tear; place small balls of filling in rows, brush edges with the remaining whites, fold the dough over and press well.
Cut crescents: a small shot-glass size for about sixty kolduny, or a larger cutter for about forty pelmeni or vareniki.
Place on a sieve under a napkin. Ten to fifteen minutes before serving lower into boiling salted water, using a teaspoon salt per three glasses water.
Boil for ten to fifteen minutes until the dumplings rise, test for doneness and carefully lift with a slotted spoon onto a warm dish.