Frozen pelmeni cook straight from the freezer — no defrosting needed. Boil them in salted water for 8–10 minutes until they float and the dough feels tender, pan-fry them after a quick boil for crispy golden edges, or simmer them in stock for a warming broth. Three methods, all simple. All delicious.
Boiling frozen pelmeni
Boiling is the classic. It’s the fastest route from freezer to bowl, and it keeps the dough soft and the filling juicy.
What you need:
– A large pot of salted water
– Frozen pelmeni (no thawing)
– A slotted spoon
How to do it:
- Bring a generous pot of well-salted water to a rolling boil. You want enough water that the pelmeni can move freely — crowding them leads to sticking and uneven cooking.
- Drop the frozen pelmeni straight in. Don’t defrost first.
- Give them a gentle stir in the first minute to stop any sticking to the base.
- Cook for 8–10 minutes from frozen.
- They’re done when they float to the surface and the dough feels tender when pressed gently with a spoon — not hard, not mushy.
- Scoop out with a slotted spoon and serve immediately.
A note on salt: season the water properly. It makes a real difference to the flavour of the dough.
Pan-frying for crispy edges
Boiling first, frying second. This two-step method gives you the best of both: a cooked-through filling and a pan-fried exterior with golden, slightly crispy edges.
How to do it:
- Boil the pelmeni as above for the full 8–10 minutes.
- Drain well and pat dry if you can — excess water in a hot pan spits.
- Heat a splash of neutral oil or butter in a non-stick frying pan over medium-high heat.
- Add the boiled pelmeni in a single layer. Don’t overcrowd.
- Fry for 2–3 minutes each side until golden and lightly crisped.
- Serve straight from the pan.
The result: a slight crunch on the outside, juicy and soft within. Works especially well with the pork and beef filling.
Pelmeni in broth
Cooking pelmeni in broth rather than plain water adds flavour at every level — the dough absorbs a little of the stock as it cooks, and the liquid becomes the base for a warming bowl of soup.
How to do it:
- Bring a good chicken or vegetable stock to a gentle simmer. Season lightly with salt (your stock may already be seasoned).
- Add the frozen pelmeni straight in.
- Simmer for 8–10 minutes — the same timing as boiling in water.
- Once they float and the dough is tender, they’re ready.
- Ladle into bowls with plenty of the broth.
- Finish with fresh dill or parsley.
Simple. No complicated recipe needed. The stock does the work.
Toppings and serving
However you cook them, pelmeni benefit from something on top. The Eastern European tradition is generous with toppings — not a garnish, a proper finish.
Classic choices:
– Sour cream — the non-negotiable. Tangy, cooling, cuts through the richness of the filling.
– Fresh herbs — dill especially. Parsley works well too.
– Fried onions — sweet and caramelised, particularly good with lamb and beef.
– Crispy bacon — adds a salty crunch.
– Sautéed mushrooms — earthy, filling, excellent with the pork varieties.
With us, all six toppings come included with every bowl. At home, even just sour cream and dill gets you most of the way there.
Our frozen takeaway packs
If you want the real thing at home without making the dough yourself, we sell frozen pelmeni in 200g packs at £9. Handmade in our kitchen, stuffed with the same fillings we serve at the bar — lamb and beef (halal), pork and beef, chicken, or pork.
Cook straight from the freezer using any of the three methods above. No defrosting. No prep. Ready in under fifteen minutes.
Pick up in person or find out more at eatpelmeni.com/frozen-takeaway.
Frequently Asked Questions
Do you defrost pelmeni before cooking?
No. Frozen pelmeni go straight into boiling water or stock without defrosting. Defrosting actually makes them harder to handle — the dough softens and they can stick together or lose their shape. Cook from frozen every time.
How long do frozen pelmeni take to boil?
8–10 minutes in well-salted boiling water, cooking from frozen. They’re done when they float to the surface and the dough is tender when pressed gently. Don’t overcook — they’ll start to go soft and may split.
Can you fry frozen pelmeni?
Yes, but boil them first. Cook from frozen in boiling water for 8–10 minutes, drain, then pan-fry in a little oil or butter for 2–3 minutes each side until golden. Frying raw frozen pelmeni doesn’t work well — the outside burns before the filling is cooked through.
How do you know when pelmeni are done?
Two signs: they float to the top of the water, and the dough feels tender (not firm or doughy) when you press one gently with a spoon. If they’re still resistant, give them another minute. If they’ve been in too long, the dough will go very soft and may start to split at the seams — that’s the cue you’ve overdone it.