East-Europeans have seasonings for everything. If you get a chance to go into an East-European grocery store, you’ll be amazed at the dozens and dozens of combinations.
We always buy pre-made Pelmeni, usually made for SS15 as an afternoon snack.
She boils them in salted water until they float, then scoops them into a bowl with about 2 tablespoons of the water and 1 teaspoon butter. Sprinkle about 1/2 teaspoon of Pelmeni seasoning on and mix gently to melt the butter.
