How to Cook
Quick and simple step-by-step instructions for preparing our frozen meals.
Dumplings (Pelmeni, Khinkali & Manty)
Cook from frozen. Add to boiling salted water. Cook for 6–8 minutes (or 3–4 minutes after they float to the surface) until meat is fully cooked. Drain well and serve.
Cook from frozen. Add to boiling salted water. Cook for 6–8 minutes (or 3–4 minutes after they float to the surface) until meat is fully cooked. Drain well and serve.
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 3–4 minutes after they float to the surface) until meat is fully cooked. Drain well and serve.
Cook from frozen. Bring a large pot of salted water to a boil. Add Khinkali carefully and stir gently immediately to prevent sticking to the bottom. Reduce heat to maintain a gentle boil (do not overboil) and cook for 12–15 minutes. Internal temperature must reach 160°F (71°C). Remove carefully with a slotted spoon to preserve the broth inside.
Cook from frozen. Add to boiling lightly salted water. Cook for 5–7 minutes (or 2–3 minutes after they float to the surface) until meat is fully cooked. Drain well and serve.
Steam from frozen. Bring water to a boil in a pot with a steamer insert. Grease the steamer surface with oil to prevent sticking. Arrange Manty in the steamer (do not crowd). Cover and steam for 40–45 minutes until fully cooked (internal temperature 160°F/71°C).
Cook from frozen. Bring a large pot of salted water to a boil. Add Khinkali carefully and stir gently immediately to prevent sticking to the bottom. Reduce heat to maintain a gentle boil (do not overboil) and cook for 12–15 minutes. Internal temperature must reach 160°F (71°C). Remove carefully with a slotted spoon to preserve the broth inside.
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 3–4 minutes after they float to the surface) until meat is fully cooked. Drain well and serve.
Steam from frozen. Bring water to a boil in a pot with a steamer insert. Lightly grease the steamer surface with oil to prevent sticking. Arrange manty in a single layer (do not overcrowd). Cover and steam for 40–45 minutes until fully cooked. Ensure internal temperature reaches 160°F (71°C).
Pierogi (Varenyky)
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 2–3 minutes after they float to the surface) until the dough is tender. Drain well and serve.
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 2–3 minutes after they float to the surface) until the dough is tender. Drain well and serve.
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 2–3 minutes after they float to the surface) until the dough is tender. Drain well and serve.
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 2–3 minutes after they float to the surface) until the dough is tender. Drain well and serve.
Cook from frozen. Add to boiling salted water. Cook for 5–7 minutes (or 2–3 minutes after they float to the surface) until the dough is tender. Drain well and serve.
Syrnyky
Cook from frozen. Pan-fry over medium heat for 5–7 minutes per side, until fully cooked and lightly golden. Do not consume raw.
Cook from frozen. Pan-fry over medium heat for 5–7 minutes per side, until fully cooked and lightly golden. Do not consume raw.
Cook from frozen. Pan-fry over medium heat for 5–7 minutes per side, until fully cooked and lightly golden. Do not consume raw.
Crepes
Cook from frozen.
Pan-fry over medium-low heat for 12-15 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C).
Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 12-15 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C).
Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 12-15 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C).
Do not consume raw.
Heat from frozen.
Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout. Do not refreeze after thawing.
Heat from frozen. Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout. Do not refreeze after thawing.
Heat from frozen. Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout. Do not refreeze after thawing.
Heat from frozen. Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout and lightly golden. Do not refreeze after thawing.
Heat from frozen.
Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout.
Do not refreeze after thawing.
Heat from frozen. Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout.
Heat from frozen.
Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout. Do not refreeze after thawing.
Heat from frozen.
Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout.
Do not refreeze after thawing.
Heat from frozen.
Pan-fry over medium-low heat for 6–8 minutes, turning occasionally, until hot throughout.
Do not refreeze after thawing.
Cutlets & Meatballs
Cook from frozen.
Pan-fry over medium-low heat for 12-15 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen. Pan-fry in oil over medium-low heat for 8–10 minutes per side, until breading is golden brown and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 12-15 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 8-10 minutes per side,
until fully cooked and internal temperature reaches 145°F (63°C). Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 12-15 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen.
Pan-fry or simmer over medium-low heat for 12–15 minutes, or bake at 375°F (190°C) for 25–30 minutes, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen. Soup: Add to boiling broth or water and cook for 10–12 minutes. Sauce: Simmer in sauce over medium heat for 12–15 minutes. Ensure internal temperature reaches 165°F (74°C). Do not consume raw.
Fried Stuffed Dough (Piroshki, Chebureki & Bilyashi)
Cook from frozen. Pan-fry in ½ inch of oil over medium heat for 6–8 minutes per side until golden (internal temp 160°F/71°C). Caution: Filling contains hot broth.
Cook from frozen. Pan-fry in ½ inch of oil over medium heat for 6–8 minutes per side until golden (internal temp 160°F/71°C). Caution: Filling contains hot broth.
Cook from frozen. Pan-fry in ½ inch of oil over medium heat for 4–6 minutes per side until golden brown. Caution: Cheese filling will be extremely hot.
Remove from package and let sit at room temperature for 30–45 minutes for a fluffier texture. Pan-fry in oil over medium-low heat for 10–12 minutes per side. Cover with a lid during the last 5 minutes to ensure filling is fully cooked. Internal temperature must reach 160°F (71°C). Do not consume raw.
Remove from package and let sit at room temperature for 30–45 minutes for a fluffier texture. Pan-fry in oil over medium-low heat for 8–10 minutes per side. Cover with a lid during the last few minutes to ensure filling is fully cooked. Internal temperature must reach 160°F (71°C). Do not consume raw.
Remove from package and let sit at room temperature for 30–45 minutes for a fluffier texture. Pan-fry in oil over medium-low heat for 8–10 minutes per side. Cover with a lid during the last few minutes to ensure filling is fully cooked. Internal temperature must reach 160°F (71°C). Do not consume raw.
Remove from package and let sit at room temperature for 30–45 minutes for a fluffier texture. Pan-fry in oil over medium-low heat for 8–10 minutes per side. Cover with a lid during the last few minutes to ensure filling is fully cooked. Internal temperature must reach 160°F (71°C). Do not consume raw.
Remove from package and let sit at room temperature for 30–45 minutes for a fluffier texture. Pan-fry in oil over medium-low heat for 8–10 minutes per side. Cover with a lid during the last few minutes to ensure filling is fully cooked. Internal temperature must reach 160°F (71°C). Do not consume raw.
Remove from package and let sit at room temperature for 30–45 minutes for a fluffier texture. Pan-fry in oil over medium-low heat for 8–10 minutes per side. Cover with a lid during the last few minutes to ensure filling is fully cooked. Internal temperature must reach 160°F (71°C). Do not consume raw.
Stuffed Peppers & Cabbage Rolls
Cook from frozen.
Pan-fry or simmer over medium-low heat for 20–25 minutes, or bake at 375°F (190°C) for 35–40 minutes, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen. Simmer in sauce over medium-low heat for 35–40 minutes, or bake with sauce at 375°F (190°C) for 50–60 minutes, until fully cooked and internal temperature reaches 160°F (71°C). Do not consume raw.
Cook from frozen.
Pan-fry or simmer over medium-low heat for 20–25 minutes, or bake at 375°F (190°C) for 35–40 minutes, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen. Pan-fry or simmer over medium-low heat for 20–25 minutes, or bake at 375°F (190°C) for 35–40 minutes, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Samsa & Khachapuri
Bake from frozen. Preheat oven to 400°F (200°C). Place Khachapuri on a parchment-lined baking sheet. Bake for 20–25 minutes until the crust is golden brown and cheese is bubbly. Do not microwave.
Serving Tip: For authentic style, crack a fresh egg into the hot cheese center immediately after baking and stir with a pat of butter.
Bake from frozen. Preheat oven to 400°F (200°C). Place Khachapuri on a parchment-lined baking sheet. Bake for 18–22 minutes until golden brown.
Serving Tip: Brush the top generously with butter immediately after removing from the oven for extra softness and flavor.
Bake from frozen. Preheat oven to 375°F (190°C). Place Samsa on a parchment-lined baking sheet. Bake for 35–45 minutes until golden brown and internal temperature reaches 165°F (74°C). Do not microwave.
Bake from frozen. Preheat oven to 375°F (190°C). Place Samsa on a parchment-lined baking sheet. Bake for 35–45 minutes until golden brown and internal temperature reaches 160°F (71°C). Do not microwave.
Bake from frozen. Preheat oven to 375°F (190°C). Place Samsa on a parchment-lined baking sheet. Bake for 35–45 minutes until golden brown and internal temperature reaches 160°F (71°C). Do not microwave.
Zrazy & Deruny
Cook from frozen. Pan-fry over medium-low heat for 8-10 minutes per side, until fully cooked and lightly golden. Do not consume raw.
Cook from frozen. Pan-fry over medium-low heat for 10–12 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen. Pan-fry over medium-low heat for 8-10 minutes per side, until fully cooked and lightly golden. Do not consume raw.
Cook from frozen. Pan-fry over medium-low heat for 10–12 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 8-10 minutes per side,
until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 8-10 minutes per side, until fully cooked and internal temperature reaches 165°F (74°C). Do not consume raw.
Cook from frozen.
Pan-fry over medium-low heat for 8-10 minutes per side, until fully cooked and golden brown. Do not consume raw.
Desserts
Keep frozen until ready to use. Thaw in the refrigerator for 8–12 hours (recommended) or at room temperature for 2–3 hours. Do not microwave. Keep refrigerated after thawing and do not refreeze.
Keep frozen until ready to use. Thaw in the refrigerator for 8–12 hours (recommended for best texture) or at room temperature for 2–3 hours. Do not microwave. Keep refrigerated after thawing and do not refreeze.