How to cook frozen pelmeni step by step
How to boil pelmeni from frozen without letting them stick together or split.
Cook pelmeni from frozen: straight from the freezer into the pot. Use a roomy pot and stir gently so they do not stick to the bottom.
Step by step
- Fill a large pot with water (1 litre for every 150–200 g of pelmeni) and add a teaspoon of salt.
- When the water is boiling vigorously, add the frozen pelmeni and stir once to stop them sticking to the bottom.
- Wait for the water to return to the boil and for the pelmeni to rise to the surface.
- For chicken pelmeni and pork and beef, follow the packaging or technical sheet for the specific product. Floating alone does not mean the filling is ready: check that it is fully cooked before serving.
- Drain and serve with butter, sour cream (smetana) or your favourite sauce. Ours are filled with pork and beef or chicken.
Three common mistakes
- Thawing them first: the dough softens and splits during boiling.
- Too little water: the temperature drops sharply and the pelmeni clump together.
- Not stirring when you add them: they stick to the bottom in the first 30 seconds.
They also work in broth: boil them in the same way and serve with a ladleful of broth, dill and pepper.