Restaurants SAMOVAR offers unique Pelmeni, cooked from a recipe from the XVI century, called kundyumy (361 R). The dough is mixed similar to the way dough is made for pies. The filling consists of buckwheat, mushrooms, onion and eggs. First they are baked in a stove, than braised in a spiced sauce. The cooking time is an hour. They also cook cloudy -a delicious and original Pelmeni with cabbage and mushrooms (294 R). Besides these there are different ways of cooking the usual Pelmeni stuffed with meat. They can be fried, boiled, cooked in an omelet or in broth something for every taste. The stewed "Uralskie" Pelmeni are stuffed, apart from traditional pork and beef, with liver (294 R). In PETROV-VODKIN they cook very traditional Pelmeni. The mince is half pork, half beef with pepper and spices. (240 R). However they are served with special charm. They bring Pelmeni in a pot, with mushrooms and sour cream that wonderfully accent the taste of the dish. The portions are really big - 20 pelmenies, so you can easily share it with dinner companions. In GODUNOV you can taste Pelmeni like those that were cooked for the tables of the tsar. ($7). The mince is made of fresh veal. They are served in a ceramic pot usually in mushroom broth with sour cream. The portions are just of 10 pieces, so if you are hungry it's better to order two portions at once. Merchants' club NA MELNITSE (on a mill) offers unusual Pelmeni called "Fortune's cosset" ($11). The filling is made of salmon and they also put a small prawn in it. It's close to the Italian dish raviolli, but still it's Russian - a rare dish that is worth tasting. There are common Siberian pelmeni of beef and pork ($9). Portions are neither big, no small - about 15 pieces. In PECHKI-LAVOCHKI Pelmeni are most plentiful. 99 R for 250g (about 15 pieces). They are traditionally cooked and served. There is nothing special about them but they are not from a carton box!