Traditionally, pelmeni are filled with minced meat (pork, lamb, beef etc.), fish, or mushrooms. The mixing together of different kinds of meat is also popular (Pelmeni). When they first originated, pelmeni were filled with chopped horsemeat (Culinaria 133). In addition to a protein or vegetable, various spices such as salt and black pepper and onions are mixed into the filling. In Central Asia, the filling includes fresh greens, scallions, coriander, sorrel, and spinach, which are common in Asian cuisine (Goldstein 235). When pelmeni are used as an accompaniment for soup, they are sometimes filled with “fish forcemeat:” a combination of fish, onion, salt, black pepper, and soaked bread (Molokhovets 553). Pelmeni, unlike verenyky, are not typically served with sweet fillings; however in the tale of the owners of the goldmine eating in Moscow, the men were said to have eaten fruit-filled pelmeni for dessert (Culinaria 133). One important thing that sets pelmeni apart from other dumplings is the fact that the meat filling is raw when it is wrapped and then boiled in the dough. The thinness of the dough is therefore pertinent in order for the meat to cook fully. This unique method parallels other Central Asian recipes for dumplings such as wontons and jiaozi.