No. 1697 — Authentic Siberian Pelmeni
English historical translation of Molokhovets recipe No. 1697 from the 1901 Russian cookbook, retaining original methods and measures.
Scrape one and a half pounds good fatty beef with a knife, add finely chopped, squeezed raw onion, ground black pepper and salt.
If the meat is lean, use one pound beef with half a pound very finely chopped kidney fat.
Make small dumplings as in No. 1691, preferably the size of kolduny or ear-shaped.
Boil in salted water or stock, and serve in strong clear broth No. 1 with the strained dumpling broth, or on a dish with vinegar.
If served in broth half the stated amount of dough and filling will suffice.
The author describes the Siberian practice of dusting uncooked pelmeni with flour, freezing and boiling from frozen as needed.
To provide
1½ pounds beef or 1 pound beef with ½ pound kidney fat Black pepper and 2 onions | For dough: 3 glasses flour and 2 eggs |