Pelmeni (Russian Meat Dumplings)

Yes — this is actually the traditional way to store them. Freeze in a single layer on a floured tray until solid, then transfer to a bag. Cook directly from frozen, adding 3–4 extra minutes to the boiling time.

A mix of pork and beef (roughly 50/50) with onion, salt, and pepper is the traditional Russian filling. Some recipes add a little water or broth to the meat mixture to keep it juicy after cooking.

Three classic options: with sour cream (most popular), with vinegar and black pepper (Siberian style), or in broth as a soup. Melted butter with dill is another traditional choice. Mustard is for those who like it spicier. In restaurants pelmeni are often served in a ceramic pot with broth and fresh herbs. For drinks — kvass or a shot of vodka. Never serve pelmeni with ketchup in front of Russian guests — it's considered a culinary crime.

Cook in well-salted boiling water with a drop of oil. Stir gently after adding them to the pot to prevent them settling on the bottom. Serve immediately or toss in butter.

Yes — a basic dough of flour, water, and salt (without eggs) is also traditional and results in a slightly firmer texture. Rest the dough for at least 30 minutes for easier rolling.