Yes — dumplings freeze extremely well. Pelmeni and vareniki both freeze raw, hold for up to three months, and cook straight from the freezer without any defrosting. If anything, freezing raw dumplings is better than refrigerating them — the dough stays firm, they hold their shape, and there’s no sticking or sogginess.
Why dumplings freeze well
Pelmeni and vareniki are, structurally, ideal for freezing. The raw dough is robust enough to hold up to the freezing process without becoming brittle. The filling is sealed inside, protected by the dough. And because you cook them from frozen in boiling water, the transition from freezer to pot is seamless — the dumplings don’t need to thaw and don’t suffer for going in frozen.
This is not an accident of modern food science. Eastern European households have been freezing dumplings for generations. Before chest freezers were common, people made large batches in winter and stored them outside in the cold. The tradition of batch-making pelmeni as a family is partly a freezing tradition.
How to freeze them
If you’re making dumplings at home and want to freeze them:
- Freeze on a tray first. Lay the raw dumplings on a lined baking tray — baking paper or lightly floured — in a single layer without touching. Freeze for at least two hours until solid. This is the critical step. Skip it and they’ll stick together in the bag, and you’ll end up with a clump rather than individual dumplings.
- Transfer to a bag or container. Once individually frozen and solid, move them to a zip-lock freezer bag or airtight container. Press out as much air as you can before sealing. Label with the date and the filling.
- Freeze for up to three months. After three months the quality starts to drop — the dough can become a little thick and the filling can lose some of its freshness. Three months is the outer limit; two months is ideal.
That’s it. No blanching, no pre-cooking, no special equipment.
Cooking from frozen
Cook from frozen every time. Do not defrost.
Defrosting dumplings before cooking causes the dough to soften and become sticky. The dumplings can lose their shape and stick together. Cooking from frozen keeps them firm until they hit the boiling water, at which point the heat does the work properly from the outside in.
To boil from frozen:
Drop straight into well-salted boiling water. Cook for 8–10 minutes — a couple of minutes longer than fresh dumplings — until they float and the dough is tender when pressed gently. Scoop out with a slotted spoon.
To pan-fry from frozen:
Boil first as above (8–10 minutes), drain, then pan-fry in a little oil or butter for 2–3 minutes each side until golden. Never attempt to fry frozen dumplings directly without boiling first — the exterior burns before the inside is cooked.
In broth from frozen:
Simmer in chicken or vegetable stock for 8–10 minutes. The stock adds flavour to the dough as it cooks. Finish with fresh dill.
How long they keep
- In the freezer: up to 3 months
- In the fridge (uncooked): 1–2 days, no longer — raw dumplings are perishable once made
- Cooked and refrigerated: best eaten the same day; they can be kept overnight and reheated, but the texture changes
The freezer is by far the better option for any dumplings you’re not eating immediately.
Skip the work: our frozen packs
If you want handmade pelmeni in your freezer without making them yourself, we sell frozen packs ready to cook.
200g packs at £9. Made in our kitchen with the same fillings we serve at the bar — lamb and beef (halal), pork and beef, chicken, and pork.
No defrosting. No prep. Straight from the freezer to a pot of boiling water, ready in under 15 minutes. Pick up in person at a pop-up or find out more at eatpelmeni.com/frozen-takeaway.
Frequently Asked Questions
Can you freeze fresh pelmeni?
Yes. Freeze them raw on a lined tray first until solid (about two hours), then transfer to a freezer bag or airtight container. They’ll keep for up to three months. Cook straight from the freezer — no defrosting needed.
Do you cook dumplings from frozen?
Yes — always cook pelmeni and vareniki straight from the freezer. Don’t defrost them first. Drop them directly into well-salted boiling water and cook for 8–10 minutes until they float and the dough is tender. Defrosting makes the dough soft, sticky, and prone to sticking together before they hit the water.
How long do frozen dumplings last?
Up to three months in the freezer. After that, the quality starts to decline — the dough can become a little dense and the filling can lose freshness. Label your bags with the date so you know where you are.
Do frozen dumplings taste as good?
Yes, when cooked correctly. The difference between fresh and frozen pelmeni or vareniki is minimal — the dough texture is very similar and the filling is fully sealed and protected during freezing. The key is cooking from frozen in properly salted boiling water and not overcooking. A bowl of properly cooked frozen pelmeni with sour cream and fresh herbs is indistinguishable from fresh for most people.