Ingredients: 50% filling (71% chicken meat, drinking water, onions, table salt, spices, seasoning), 50% dough (WHEAT FLOUR, drinking water, WHOLE EGG, rapeseed oil, table salt). Preparation: Place the 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: 1000g