In Siberia, Pelmeni were traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the Taiga would carry sacks of frozen Pelmeni with their provisions as easily cooked non-perishable food. Pelmeni can be stored frozen for a long time and they are prepared immediately before eating by boiling in salted water until they float. Regional differences e
xist in the boiling of Pelmeni. In the Urals, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth. The cooked Pelmeni are served on their own or topped with melted butter or sour cream. Mustard, horseradish, tomato sauce, and vinegar are popular as well. Some recipes suggest frying Pelmeni after boiling until they turn golden brown. Pelmeni can also be served in a clear soup, although in Siberia this is considered poor in taste and Pelmeni are carefully strained before serving.
