Ingredients: 65% filling (82% potatoes, drinking water, onions, table salt, palm oil, spices), 35% dough (WHEAT FLOUR, drinking water, rapeseed oil, table salt, WHOLE EGG). Preparation: Place the dumplings in frozen state into 3 liters of boiling salted water. Let the dumplings briefly come to a boil. Continue cooking over medium heat for about 6-7 minutes. Remove the pelmeni with a slotted spoon, arrange with pieces of butter, and serve hot. Serving suggestion: Garnish cooked dumplings 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: 1000g