Frozen Pelmeni (Dumplings) Salmon & Cheese

at Let Me Cook · $16.99

Ingredients: Wheat flour, salmon fillet, farmer's cheese, water, sunflower oil, dill, salt, black pepper. Weight: 1LB Count: Approx. 40-42 pieces Serves: 1-2 People ❄️ Do You Need to Thaw Frozen Pelmeni? No, do not thaw. Cook straight from frozen for the best texture and food safety. 🥣 Boiling Instructions (Recommended Method) Bring 6–8 cups (1.5–2 liters) of salted water to a rolling boil. Add frozen pelmeni, stir gently to avoid sticking. When pelmeni float to the surface, start timing and boil for 4–6 minutes (salmon filling cooks faster than meat). Cut one to check: filling should be hot and opaque (not translucent). Drain and serve hot. Tips: Add a bay leaf or a few peppercorns for aromatic flavor. Do not overcook — seafood dries out quickly. 🍳 Pan-Frying After Boiling (Optional) Boil and drain pelmeni as above. Let them dry slightly to reduce oil splatter. Heat 1 tbsp of oil or butter in a skillet over medium heat. Add pelmeni in one layer. Fry for 2–3 minutes per side until lightly golden and crisp. Serve immediately. 🍽️ Serving Suggestions Pair your salmon & cheese pelmeni with: Sour cream and dill A squeeze of lemon juice Melted butter and herbs Pickled onions or gherkins Horseradish sauce or Dijon mustard White wine vinegar drizzle 🧊 Storage Instructions Keep frozen at -18°C (0°F) for up to 6 months. Do not refreeze after thawing. Check packaging for the expiration date. Leftovers (cooked) may be refrigerated for up to 2 days. Do not refreeze.