Pelmeni, available frozen at Russian markets, are meat dumplings, usually served boiled in a brothy soup. Frying them in butter turns them into perfect cocktail nibbles.
Yield: Makes about 50 pelmeni; 10 to 12 servings
- 2 tablespoons butter
- 1 package (1 lb.) frozen meat or chicken pelmeni
- 1 tablespoon chopped fresh dill
- In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 2 tablespoons butter. When it's foamy, pour in 1 package (1 lb.) frozen meat or chicken pelmeni; turn occasionally until cooked through (cut to test) and golden brown on at least one side, 6 to 8 minutes. Pour into a serving dish and sprinkle with about 1 tablespoon chopped fresh dill. Serve hot, with toothpicks alongside and sour cream, if desired, to dip pelmeni in.
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