Ingredients: 53% dough (WHEAT FLOUR, drinking water, rapeseed oil, table salt), 47% meat filling (64% pork, onions, drinking water, table salt, spices). Preparation: Place pelmeni in frozen state into 3 liters of boiling salted water. Let the pelmeni briefly come to a boil. Continue cooking over medium heat for about 6-7 minutes. Remove the pelmeni with a slotted spoon, arrange with butter pieces, and serve hot. Serving suggestion: Garnish cooked pelmeni with sour cream to taste. Do not refreeze after thawing. Store at -18°C, best before: see stamp on the back of the package. Net weight: 450g