Preparation
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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