The word Russian dumplings Пельмени comes from pel'nyan' (пельнянь), which is the local way of writing ear bread. It is not clear when Russian dumplings first entered the Russian menu. One theory is that they came from China, were brought to Siberia by the Mongols, and then introduced to Europe. Пельмени is also one of the traditional Tatar foods, known as Pilmän, and is usually eaten with clear soup. Russian dumplings are popular with hunters because they are easy to carry when frozen in winter, rich in nutrients, easy to prepare, and only need to be heated over fire for easy consumption.

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200g clean pork filling, 125g clean beef filling, 350g flour, 80g onion, 50g egg, appropriate amount of stock

50g butter grams, 8 grams of salt, a little pepper

1. Chop the pork filling and beef filling finely with a knife, add washed and chopped onions, add salt, pepper, and stock and stir evenly to form a filling.

2. Beat the eggs, add flour, salt, water and form a dough. Cover with a damp cloth, let it rest for about 20 minutes, and then knead it into a smooth dough.

3. Roll the dough into a large sheet with a diameter of 7 cm, squeeze the meat filling into balls, place them on the sheet, fold them up and seal them tightly to make Russian dumplings.

4. Cook the dumplings in boiling water, drain them out, put them on a plate, pour butter on them and serve.

Russian-style dumplings focus on fillings. The dumplings are made with large fillings and thin skin, and are rich and not greasy. They are a traditional Russian staple food; their production methods are similar to Chinese siomai.