They're so much work! I thought I would be done in an hour and a half, but these little bastards took three hours. My neck and upper back were begging for a break when I finished filling them

But they're good, though! Similar to gyoza, with a salty filling with a bit of broth inside. Crispy and elastic

Recipe: https://www.epimel.es/recipes/pelmeni-fra-1861

A dish of six boiled and fried dumplings with a dollop of smetana in the middle

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[–] 17 points 1 month ago

Theyve been preserved really well!

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