Ingredients: 55% dough (WHEAT FLOUR, drinking water, rapeseed oil, table salt), 45% filling (51% pork, onions, drinking water, 10% beef, table salt, spices). Preparation: Place the pelmeni frozen into 3 liters of boiling salted water. Let the pelmeni come to a boil briefly. 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: 900g