Siberian Dumplings
Pork & Chicken Pelmeni
The classic of the freezer aisle: juicy pork and chicken sealed in thin, tender dough. Boil, add butter or sour cream, and dinner smells like somebody's grandmother approves.
Siberian style means a mixed filling, pork and chicken ground together so neither one shouts, a balance the old winter kitchens worked out long before freezers existed. It is the default bag for a full house, feeding picky kids and hungry uncles from the same pot. Ladle a few into clear broth with fresh dill, or do it the northern way with a splash of vinegar and plenty of black pepper.
Sold in the freezer aisle at grocery stores, not online. Questions? Call (917) 655-7151 or email gffcorp@gmail.com.
How we cook them at home
- Bring a large pot of well-salted water to a rolling boil.
- Add the frozen dumplings straight from the bag and give them one good stir so nothing sticks.
- When the water comes back to a boil, cook five to eight minutes, until they float and the dough turns tender.
- Drain, add butter or a spoonful of sour cream, and call everyone to the table.
Full ingredient and allergen information is printed on every package.
| Pack size | 2 LB (907 g) |
|---|---|
| Case | 14 bags per case |
| UPC | 643845799427 |
| Storage | Keep frozen at 0°F (-18°C) or below |
| USDA establishment | Est. 18364 |
| Made at | 633 Pierce Ave, Unit 8, Linden, NJ 07036 |
For stores and distributors
Put this bag in your freezer case.
Siberian Dumplings ships from our USDA-inspected plant in Linden, New Jersey, 14 bags per case. Case packs, the branded freezer program and private-label co-packing are all on the trade pages.
Also on the table tonight
However you finish them, pelmeni want company: sour cream within reach, black pepper close behind, and somebody already asking about seconds.
