A small savory dumpling, made with a thin layer of unleavened dough and originating in Siberia.
The singular is 'pelmen'.
As is true with all dumplings, there are regional differences in both ingredients and preparation.
Most commonly, pelmeni are filled with minced raw meat flavored with onions and spices.
They are usually boiled in water or broth until they float, then a few minutes longer to make sure the meat is cooked.
They are very tedious to make by hand.
Etymology: From pelnyan, which means "ear bread" in some Russian dialects and is probably a reference to the shape of the dumplings.