Blushing salmon and dill pelmeni

Long-awaited and finally here in their blushing, pink beauty!

Deep filled with  lovely salmon, just a little lightly fried onion, dill and a splash of double cream.

You must have them with this sour cream and horseradish sauce.

About our pelmeni:

Delicate, savoury and juicy. We make our pelmeni by hand in small batches, using the retro Soviet pelmenitsa 'machine' - the way our mums used to.

Our flour is organic from Shipton Mill in Gloucestershire. Eggs are from Neal's Yard Dairy. 

How many portions?

4 portions is apprx half a kilo, with each portion being about 12 dumplings (a hungry Russian person might eat double that. We've warned!)

How to store: in the freezer for up to 3 months.

How to cook: 

Our pelmeni have very thin dough so please be extra tender when cooking them:

1. bring a litre of water for every 2 portions (about 24 dumplings) to boil (so 4 portions - 2 lts)
2. tumble the frozen pelmeni into the boiling water, swirl carefully and reduce the heat to medium
3. cook for 5 minutes, occasionally stirring the water
4. dish out the dumplings with a slotted spoon, transferring a little cooking liquid into your bowl (just a teaspoon per portion)
5. put some butter to melt, grind black pepper and mix very carefully
6. eat at once. 

Ingredients: flour (wheat), water, eggs, sunflower oil, salt. Filling: salmon fillet, onion, sunflower oil, double cream, dill, salt, pepper.

Allergens: 2,4,5,7(for allergen description please see our policy).