Mix flour with water, eggs and salt, knead the dough, leave it for 30 minutes.

Shred thinly cabbage and fry a little in a part of oil. Shred onion, carrot and parsley, fry in the remaining oil, add salt, pepper, tomato puree and mix with cabbage. Stew prepared mass over law heat until liquid evaporates.

Shape large pelmeni of the dough and stuffing and cook them in salted water.

Serve the pelmeni with fried onion, pouring with oil from frying.