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When one says “pelmeni” he thinks of the traditional Siberian pelmeni with a meat filling and frozen before they are cooked. Frozen pelmeni are also traditional in the northern regions of Russia. Freezing gives them a peculiar sapid flavour. When the frosts set in, pelmeni are made in quantities running into the thousands. They are laid on floured boards, carried outside to freeze, then packed in large sacks and stored away until needed.

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