Tiny Russian meat and onion dumplings are hand made by parishioners of the Russian Orthodox Church. It's a fund-raising activity that has been going on since the mid-70s and over the years has funded monasteries and scholarships for clerics within the church.

Pelmeni originated in Siberia (once made they were put on trays outside where they froze instantly!). In Siberia pelmeni are traditionally enjoyed with sour cream, vinegar or mustard.In China, on the other hand, the Russian exiles learned to eat pelmeni with soy sauce and coriander.

The Archdiocese numbers around 30 churches and monasteries in Australia and New Zealand and is presided over by Archbishop Hilarion. Many of his congregation descend from White Russian exiles who came to Australia via Manchuria and who perpetuate their traditions, including pelmeni making, through the church.