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.
Only one I've been in was Mariupol in Spokane. Great sausages, bread, assortment of teas, and it's where I found out about Riga spratts. Never noticed the seasonings, but then again I wasn't looking. And had I, I couldn't read the label. I'd have to ask what it meant. Like with the buckwheat groats I got, I had to ask about their directions in Cyrillic
We lived where there was a bunch of Armenians, I could get the pelmeni/manti in their markets.
Now I have a hankerin' for some, dagnabbit.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
