Title: Siberian Pelmeni (Meat-Filled Noodles)
Categories: Russian Pasta Beef
Yield: 4 Servings

3	c	Flour
1	ts	Salt
2		Egg yolks
2/3	c	Water, plus or minus 1 tb
1/2	lb	Ground beef
1/2	lb	Ground pork
2		Onions, minced
2		Cloves garlic, minced
1/4	lb	Fresh mushrooms, chopped fine, optional
		Pepper vinegar, optional
		Sour cream, optional
		Brown butter, optional
		Spicy tomato sauce, optional

Culinary success "depends, above all, on one's ability to communicate with other people, to let one's self be inspired by other people, or to pull them under one's spell," writes Markus Wolf in the introduction to his new cookbook, "The Secrets of Russian Cooking."

Cold Warriors and thriller devotees will recall Wolf as the long-time head of East Germany's Main Intelligence Administration, usually known by its German initials, HVA, and considered the most effective foreign spying agency from Berlin to Bucharest.

This is Markus Wolf's favorite dish. He says this version of the recipe was given to him by his late brother, Konrad, who is a central figure in Wolf's nostalgic 1987 memoir, "The Troika." Wolf describes the "joy of companionship" that is achieved when you hand your guests aprons and invite them to take part in the process of making pelmeni. He adds that a glass of vodka is a must with pelmeni.

Put flour in bowl. Press hollow in middle and add salt and egg yolks and 1/2 cup water. Using knife or big spoon, mix egg yolks first with water and then some of flour. Slowly add rest of water until mixture forms dough. Knead dough with both hands until workable and free of lumps. If dough is too sticky, add some flour. Dough should form solid ball. Sprinkle thin layer of flour onto flat surface. Divide dough into 3 pieces. Roll out 1 piece of dough until thin. Keep remaining dough covered under damp towel. Cut dough in circles about 2 inches in diameter. Repeat with remaining dough. Combine beef, pork, onions, garlic and mushrooms in bowl. Place 1 teaspoon meat mixture on each dough circle, then bend other side and press to seal, forming half-moons. Use some water, if necessary, brushed lightly on edges to make them stick. Keep finished pelmeni either on waxed paper or board sprinkled with flour. Pelmeni can be frozen at this point and cooked later. Cook 20 to 25 pelmeni at a time, uncovered, in plenty of rapidly boiling lightly salted water, about 5 minutes. Repeat until all pelmeni are cooked. Serve pelmeni either in clear soup (beef or, preferably, poultry) or as main course with pepper vinegar, sour cream, brown butter or spicy tomato sauce. Makes 60 pelmeni, or 4 main-course servings.

Each serving contains about: 540 calories; 660 mg sodium; 195 mg cholesterol; 15 grams fat; 75 grams carbohydrates; 30 grams protein; 0.45 gram fiber.

Cookbook review of "The Secrets of Russian Cooking" by Markus Wolf. Date: October 5, 1995, Los Angeles Times. MM formatted by Manny Rothstein.

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