Pelmeni or Pelmene – are actually meat dumplings that are wrapped in a thin dough. One pelmen itself is about 2-3cm in size and is served as a main dish, for example 10-20 pieces per plate. It is traditionally served with sour cream, mustard or horseradish is also popular. It is a traditional dish in the East, especially in Ukraine and Russia. The meat filling can be very variable – the most traditional are pelmeni with a mixed filling of pork and beef. However, turkey or chicken pelmeni are also popular, while gourmets will certainly enjoy beef, mutton or rabbit filling. We also have “children’s” and “diet” variants, or the newly very popular pelmeni with salmon or cod with calamari. The filling itself consists not only of meat but also of onions, and some types have lard added for softness and spices. You can find pelmeni in shops – always frozen. Traditionally, pelmeni were stored outdoors in Siberia in a frozen state and then cooked as needed.
Siberian pelmeni served with sour cream and pepper
  • Pork & Beef
  • Beef
  • Pork
  • Turkey
  • Chicken
  • Chicken & Mushrooms
  • Diet – from turkey breast
  • Children’s pelmeni – from chicken breast with reduced salt
  • Rabbit
  • Mutton
  • KREPLACH – “Jewish pelmeni”
  • Salmon
  • Cod and Calamari


Vareniky - traditional dumplings, mushroom filling
Vareniki, called pirozhki, are more popular in Ukraine or Poland. The main difference, apart from the visual difference, is the taste – vareniki are (mostly) meatless, somewhat comparable to Czech stuffed dumplings. These are larger, filled with potato and onion, potato and cabbage, mushrooms or we make popular vareniki with sweet – with cottage cheese and sugar or with cherry, depending on the season we make strawberry vareniki. During festive fasting, we also have a VEGAN version of vareniky, where no eggs are added to the dough.

Vareniki are known in Czech often more than pelmeni themselves, perhaps because of their similarity to stuffed dumplings, but compared to dumplings the dough is thin, tender, doughy – you have to try it and you will understand!).

  • Potato & Onion
  • Potato & Mushroom
  • Mushroom
  • Potato & Cabbage
  • Cabbage
  • Salty quark
  • Quark with sugar
  • Sour cherries – our favourite sweet treat


The extra league of our production and the Eastern cuisine in general are MANTY. Manty can be found in different variations in Russia, Kazakhstan, Uzbekistan, Armenia, Turkey as well as all over Asia – when you serve Manty, it means that there is something festive – a distinguished visit or perhaps a Sunday lunch.

Manty are large, round dumpling filled with meat. They are always steamed (either in a steam pot or directly in a traditional “mantovar”). When cooked, the juices from the meat slowly run out into the dough. This is why mantas are delicious and juicy. The mantas themselves can therefore traditionally be eaten without cutlery, where the delicious meat juice is first squeezed out after biting into the dumpling.

  • Manty classic (mix – pork : beef : turkey)
  • Manty with mutton

tip: if you cook more dumplings and they don’t all get eaten – the cold ones (pelmeni, vareniki and manty) can then be fried in a pan with butter – nicely browned, they often taste even better!


Chinkali is a typical, in fact the national dish of GEORGIA – meat bags flavoured with spices, especially fresh coriander.

Chinkali - homemade by Pelmene extra

Meat & fish meatballs

We added meatballs to the menu, which we started to make just for our children. They are tasty, healthy and most importantly – when hunger comes…dish is ready in a few minutes.

There are also a gluten-free options (salmon, cod & calamari – not always available). Other gluten-free flavours can be made upon request.

  • Chicken
  • Mix pork + beef + turkey
  • Salmon
  • Salmon gluten free
  • Cod
  • Cod & calamari
  • Gluten-free cod & calamari
Meatballs homemade by Pelmene extra