The 1901 Cookbook Archive
No. 2362 — Pelmeni with Mushroom Filling
English historical translation of Molokhovets recipe No. 2362 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a lean noodle dough from one and a half glasses flour and half a glass water and roll very thin.
Arrange teaspoon-sized mounds of filling, fold the dough over, cut out half-moons with a cutter or large shot glass and seal edges with water applied with a feather.
Boil separately in fish broth, lift with a slotted spoon into a tureen and pour over ukha or shchi.
The source refers to forcemeat No. 2357 even though that recipe describes fish rather than mushrooms.
Historical editorial note: The printed cross-reference to fish forcemeat is inconsistent with the mushroom heading.
Original source: Read Russian recipe No. 2362. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.