Pelmeni in Garlic Butter

Pelmeni are small meat dumplings from the Ural and Siberian traditions of Russia. The name is usually traced to a Finno-Ugric phrase meaning “ear bread,” after their shape. They are made in large batches, frozen outdoors in winter, and cooked straight from the freezer, which is why a bag in the freezer still works as a quick, comforting meal. This version keeps it simple: boiled, then tossed in garlic butter.

Serves 2–3 · 20 minutes

Ingredients

• 1 bag Uralskye Pelmeni, beef
• 4 tbsp unsalted butter
• 3–4 garlic cloves, minced
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped
• Sour cream, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pelmeni and cook according to package instructions, or until they float to the top and are fully cooked, about 5–7 minutes.
3. While the pelmeni cook, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant and lightly golden.
4. Drain the pelmeni and add them to the skillet with the garlic butter. Toss gently to coat.
5. Season with salt and black pepper to taste.
6. Garnish with fresh parsley or dill and serve hot with a dollop of sour cream.

Serving suggestion

Enjoy with a crisp green salad and a cold drink.