About the service
I make pelmeni and vareniki by hand, one piece at a time, and the work starts the evening before with the dough. It rests cold for at least an hour, because rested dough rolls out evenly and does not tear at the seal. I roll it thin enough to see the grain of the board through the sheet - at that thickness the dumplings cook quickly, stay tender and never overpower the filling. The meat filling stays chilled from the first minute to the last, chopped by knife or put through a coarse plate, and seasoned with a light hand: salt, pepper, sometimes a little garlic. The juiciness comes from onion and cold broth worked in a spoonful at a time, not from extra fat.
Every piece is sealed by hand and matched in weight to the rest, so a whole portion cooks evenly and nothing stays raw in the middle. Finished dumplings go straight onto trays in a single layer and freeze loose, never pressed together - that is the difference between a bag you can pour from and a solid block you have to break apart with a knife. Only once they are frozen through do I pack them into portion bags, seal them and write the making date on the label.
About safety I will be plain: raw minced meat is a high-risk food and it is handled as such. The cold chain is unbroken from the shaping table to your freezer - trays go into the freezer at once, packing is done cold and quickly, and delivery travels in an insulated bag with cold packs. Store at minus eighteen degrees Celsius or colder, keep for up to three months, and never refreeze anything that has thawed. Cook from frozen until fully done all the way through - the filling must be hot and no longer pink, with no raw juices. Each bag carries the full ingredient list and the allergens: wheat flour, egg, and dairy in the curd and butter fillings. I make no health claims about this food; it is simply honest home cooking, shaped by hand.
What the order includes:
— your choice of filling agreed before I start - meat, chicken, potato and mushroom, cabbage, curd, cherry or berry;
— dough rolled thin, weighed and hand-sealed pieces of the same size;
— loose freezing on trays, then portion bags of about half a kilogram;
— labels with the filling, the making date, the ingredient list and the allergens;
— cooking instructions for each kind;
— a minimum order of three kilograms, ready within five to seven days, handed over frozen in an insulated bag.
Every piece is sealed by hand and matched in weight to the rest, so a whole portion cooks evenly and nothing stays raw in the middle. Finished dumplings go straight onto trays in a single layer and freeze loose, never pressed together - that is the difference between a bag you can pour from and a solid block you have to break apart with a knife. Only once they are frozen through do I pack them into portion bags, seal them and write the making date on the label.
About safety I will be plain: raw minced meat is a high-risk food and it is handled as such. The cold chain is unbroken from the shaping table to your freezer - trays go into the freezer at once, packing is done cold and quickly, and delivery travels in an insulated bag with cold packs. Store at minus eighteen degrees Celsius or colder, keep for up to three months, and never refreeze anything that has thawed. Cook from frozen until fully done all the way through - the filling must be hot and no longer pink, with no raw juices. Each bag carries the full ingredient list and the allergens: wheat flour, egg, and dairy in the curd and butter fillings. I make no health claims about this food; it is simply honest home cooking, shaped by hand.
What the order includes:
— your choice of filling agreed before I start - meat, chicken, potato and mushroom, cabbage, curd, cherry or berry;
— dough rolled thin, weighed and hand-sealed pieces of the same size;
— loose freezing on trays, then portion bags of about half a kilogram;
— labels with the filling, the making date, the ingredient list and the allergens;
— cooking instructions for each kind;
— a minimum order of three kilograms, ready within five to seven days, handed over frozen in an insulated bag.
