Pelmeni with veal

Storage: Store at -18 °C

Shelf life: See packaging

Yellow wheat flour,veal 60%, onion, milk, eggs, water, cooking oil, salt, pepper

Preparation:

1. Fill a large pot with 2-3 liters of water. Salt the water and add a bay leaf or a few peppercorns, if desired.

2. Bring the water to a boil.

3. Carefully add the pelmeni to the boiling water and stir to prevent them from sticking to the bottom.

4. Once the pelmeni rise to the surface, reduce the heat and let them simmer for another 5 minutes.

Serve the pelmeni warm with butter, sour cream, or vinegar. Garnish with fresh herbs such as dill or parsley, if desired.

Tip:

For more flavor, cook the pelmeni in meat or vegetable broth. For a crispy version, fry them in a pan with butter after cooking.

Bon appetit!