Pelmeni, traditional dumplings that hold a near-sacred place in the hearts of the Siberian people inhabiting the Ural mountains, have made their way to convenience stores and the freezer sections of grocery stores all across Russia and Eastern Europe. But the modern convenience food and even homemade versions of pelmeni bare little resemblance to the traditional pelmeni recipe of the Urals which calls for a long, slow souring of dough. It’s a slow food in the best of terms, deeply ethnic, slowly tended over days and making the best use of foods native to the region: dill, cultured cream, fresh whey, wheat and an assortment of meats.