You've Been Boiling Pelmeni Wrong: Learn the Proper Method

It may seem that boiling pelmeni is the simplest thing. Instructions are on every package; just follow them, and the rest is physics. However, doing so only yields a hot broth that«s barely fit as a snack. To properly cook pelmeni and ensure they are truly tasty, a little trick is needed. Give it a try and see for yourself.

Whether your pelmeni are homemade or store-bought isn«t so important. The key is that the ingredients are natural. Obviously, if you buy suspicious pelmeni with dubious ingredients, no cooking method will save them. So, aim for maximum natural ingredients and no soy.

Once you have the pelmeni at home, put a pot of water on the stove (the classic ratio of water to pelmeni is one to three), bring it to a boil, add salt to taste, peppercorns, bay leaf, and anything else you like.

To prevent the pelmeni from touching each other too closely during cooking, the pot should be low but wide. Otherwise, cracks will appear on the dough, the pelmeni will look unappealing, and you can forget about the broth inside.

Add the pelmeni to the boiling water and stir slightly. And when they float to the surface and the water boils again, pour in a glass of cold water. Here«s why this is necessary:

• Control of boiling – the sudden drop in temperature stops vigorous boiling, preventing the dough from tearing;

• Preservation of shape – the dough doesn«t overcook or stick together, pelmeni keep a neat appearance;

• Juiciness of filling – the filling cooks more tenderly, juices remain inside, making pelmeni tastier;

• Perfect texture – the dough becomes soft but elastic, not rubbery.

When the pelmeni boil again, cook them for another 2–4 minutes, take them out, and serve.