Sieve flour, raise it pyramid-shaped, make a hollow in the center, pour eggs, warm salty water, and knead thick dough. Wrap in a watered towel, and set aside for 30-40 minutes for thickening.

Minced meat: remove the pellicles and sinews, slice meat, and mince twice along with onion. Add salt, sugar, pepper, dilute with milk or water, and knead well until of a good spreading consistency.

Cut the pastry into long pieces, mold into 0.5-0.6 inch (1-1.5 cm) bars, cut into small bars, and roll out flat cakes.

Put the filling in the middle of cake with a teaspoon; pinch the edges, shaping pelmeni into half-moons. You can leave this shape, or, if preferred, pinch edges together. Pelmeni can be frozen in the deep-freezer, where they last for a month.

Boil the pelmeni in a salted boiling water (3 1/2 qt per 2 lb) for 7-10 minutes at low heat. When they rise to the surface, take the pelmeni out with a skimmer and serve straight with butter, sour cream, mustard or horse-radish sauce.