Pelmeni are cooked through a basic method of boiling in salted or unsalted water. The main indication of doneness is when the dumplings float to the top of the water. When Siberian hunters brought frozen pelmeni along with them on their journeys, they would boil the dumplings in melted snow (Wilson). Regional differences in the method of cooking exist between the Urals and Siberia. In the Urals, they are always boiled in water, while in Siberia they are boiled in salted water or sometimes meat or chicken broth (“Pelmeni”). While being boiled, the pelmeni should neither burst nor stick together during cooking, something that is achieved by having the right consistency and thickness of dough (Culinaria 133). Although most often pelmeni are eaten directly after being boiled, sometimes they are fried afterwards to create a crispy texture on the outside.