Pelmeni were traditionally frozen before cooking (they’re from Siberia; one would just make a few hundred, throw them in a bag, and put the bag in a barn or outdoors), and some people insist that they’re best when frozen first, though I cannot imagine why that would be. But all dumplings can be frozen successfully after filling and can even be cooked directly from the freezer. Just make sure they’re floured enough to prevent sticking during freezing, or the dough might tear. You may not use all of this filling, but it’s best not to run short. As with pot stickers (Wor Teep, page 63), be sure not to overfill the dumplings or the seams will burst. Any combination of meats will do well as a filling here. If you grind your own, it will be even better; the meat should be ground quite finely. Though the butter suffices as a sauce, you can serve these with sour cream as well if you like.
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