In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food.
Hunters or explorers heading into the taiga would carry sacks of frozen pelmeni with their provisions as easily cooked, nonperishable food.
Pelmeni can be stored frozen for a long time and they are prepared immediately before eating by boiling in salted water until they float, and then two to five minutes more.
Regional differences exist in the boiling of pelmeni.
In the Urals, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth.
The cooked pelmeni are served on their own or topped with melted butter or smetana (sour cream).
Mustard, horseradish, tomato sauce, and vinegar are popular, as well.
 The people of the Russian Far East generally add soy sauce.
Some recipes suggest frying pelmeni after boiling until they turn golden brown.
Pelmeni can also be served in a clear soup, although in Siberia this is considered in poor taste and pelmeni are carefully strained before serving.
In Tatar cuisine, Pilmän (the Tatar equivalent of pelmeni) are a traditional dish, where they have always been served with clear soup and added dill or other freshly cut herbs.
Pelmeni are also a part of the Polish cuisine.

Packed frozen, pelmeni can be found in Russian and Ukrainian food stores, as well as everywhere Russian communities exist.
Packets of frozen pelmeni are usually labeled "Siberian pelmeni" because of the Siberian practice of storing and transporting pelmeni in frozen form.
Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as Arienti and Cattaneo, Ima, Ostoni, Zamboni, etc.
These pelmeni usually weigh around 15 grams (½ oz) each and look like a larger version of tortellini, which is why, for industrial production, Italian pasta machines are commonly used.
Pelmeni are also commonly made at home.
The easiest (if somewhat laborious) way is simply to make them by hand; many cooks use specialized "pelmeni makers" (Russian: пельменница, pelmennitsa), which are essentially molds that resemble muffin pans or ravioli molds, allowing one to quickly make a few dozen pelmeni out of two sheets of dough and a quantity of ground meat.

In modern Russian and Ukrainian culture, and also in the Baltic states and Poland, store-bought pelmeni are considered a kind of convenience food and are associated with students' or bachelors' lifestyles, much like instant ramen, etc, while home-made pelmeni remain perceived as nutritious and healthy food.
In Siberia, pelmeni are traditionally frozen outdoors in the winter and treated as preserved food. Hunters or explorers heading into the taiga would carry sacks of frozen pelmeni with their provisions as easily cooked, nonperishable food. Pelmeni can be stored frozen for a long time and they are prepared immediately before eating by boiling in salted water until they float, and then two to five minutes more. Regional differences exist in the boiling of pelmeni. In the Urals, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth. The cooked pelmeni are served on their own or topped with melted butter or smetana (sour cream). Mustard, horseradish, tomato sauce, and vinegar are popular, as well.  The people of the Russian Far East generally add soy sauce. Some recipes suggest frying pelmeni after boiling until they turn golden brown. Pelmeni can also be served in a clear soup, although in Siberia this is considered in poor taste and pelmeni are carefully strained before serving. In Tatar cuisine, Pilmän (the Tatar equivalent of pelmeni) are a traditional dish, where they have always been served with clear soup and added dill or other freshly cut herbs. Pelmeni are also a part of the Polish cuisine.
Packed frozen, pelmeni can be found in Russian and Ukrainian food stores, as well as everywhere Russian communities exist. Packets of frozen pelmeni are usually labeled "Siberian pelmeni" because of the Siberian practice of storing and transporting pelmeni in frozen form. Store-bought pelmeni are made on industrial machinery, much of which is made by Italian companies such as Arienti and Cattaneo, Ima, Ostoni, Zamboni, etc. These pelmeni usually weigh around 15 grams (½ oz) each and look like a larger version of tortellini, which is why, for industrial production, Italian pasta machines are commonly used. Pelmeni are also commonly made at home. The easiest (if somewhat laborious) way is simply to make them by hand; many cooks use specialized "pelmeni makers" (Russian: пельменница, pelmennitsa), which are essentially molds that resemble muffin pans or ravioli molds, allowing one to quickly make a few dozen pelmeni out of two sheets of dough and a quantity of ground meat.
In modern Russian and Ukrainian culture, and also in the Baltic states and Poland, store-bought pelmeni are considered a kind of convenience food and are associated with students' or bachelors' lifestyles, much like instant ramen, etc, while home-made pelmeni remain perceived as nutritious and healthy food.
Pelmeni