Pelmeni (boiled, Russian meat dumplings) Calories

Add frozen pelmeni straight to a pot of boiling water; there is no need to thaw them first. Stir gently so they do not stick, then simmer until the dough is tender and the meat filling is thoroughly cooked.

Pelmeni are traditionally served with sour cream, butter, or vinegar, sometimes with black pepper or fresh herbs. A light salad or cooked vegetables make useful sides, while a rich sauce is not necessary for this filling dumpling dish.

No. Pelmeni are usually small, meat-filled Russian dumplings that are boiled, while pierogi are Polish dumplings that can have savory or sweet fillings and are often boiled before being pan-fried. Their shapes and customary fillings also differ.

Pelmeni can split if the dough edges are not sealed firmly, the filling touches the seam, or the water boils too vigorously. Pinch the edges closed, avoid overfilling, and keep the pot at a gentle boil rather than a rolling one.

Yes, cooked pelmeni can be pan-fried until their outsides are golden and crisp. Drain them well first, then fry in a little oil or butter; this gives them a chewier, browned exterior than the usual soft boiled version.

Cooked pelmeni keep for up to 3 days in a covered container in the refrigerator. Refrigerate leftovers promptly, and reheat them until steaming hot throughout before serving.

Yes, homemade pelmeni freeze well before cooking. Arrange them in a single layer until firm, then transfer them to a sealed freezer bag so they do not clump together; cook them straight from frozen when you are ready to eat.

Traditional pelmeni fillings often combine beef and pork, though recipes vary by region and household. Some versions use other meats, such as lamb, and the seasoning is usually simple so the flavor of the filling comes through.

Pelmeni are closely associated with the Ural and Siberian regions of Russia. They became a practical cold-weather food because filled dumplings could be made in batches and kept frozen outdoors, then boiled as needed.