Siberian pelmeni from Kachka: A Return to Russian Cooking (page 198) by Bonnie Frumkin Morales and Deena Prichep

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on May 17, 2021

    These are not hard but are time-consuming. Well worth doubling the recipe when you’re making them so you can freeze them. They are delicious. I always think they will not work in the pelmenitsa but every time it does!

  • sarahawker on August 23, 2020

    These are so beautiful. I was gifted a mold and this was my first time experiencing/making Pelmeni. Takes awhile honestly,its a weekend project, but every family member LOVED this. Frozen half on a sheet pan and moved to a freezer bag.

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