Blinis

2 cups milk, scalded and cooled
2 packages quick rising yeast
1/2 cup warm water (105F)
1 teaspoon sugar
1/2 cup buckwheat flour
2 cups all−purpose flour
3 eggs, separated
1/2 teaspoon salt
3 tablespoons sour cream
3 tablespoons melted butter, cooled; plus more for cooking
1 1/2 cups additional milk

Put the yeast in water and add sugar. Let sit for 5 minutes, then stir to dissolve the yeast.
In an electric mixer combine the scalded (cooled) milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter. Mix thoroughly. Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes, and then stir in additional milk.
Heat an electric skillet to 400F, or a large frying pan on medium high. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4 inches in diameter. Cook until golden and turn. Serve with lumpfish caviar and/or sour cream.

Pelmeni

2 cups flour
1 cup milk or water
1/2 teaspoon salt
1 tablespoon vegetable oil
3 eggs
1/2 pound beef
1/2 pound pork
1 medium onion
salt and pepper, to taste

Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.
Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter).
Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into half−moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately.
To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop pelmeni into boiling water. Stir them from time to time and boil for 20 minutes.
Pelmeni are served with butter, sour cream, vinegar, or ketchup.