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  • I studied abroad in St. Petersburg, Russia for eight months last year and seeing how pelmeni are Russia's answer to pasta I got to know them pretttty well. I went into Paul's with high expectations (I've been hearing people rave about the old spot on State St. for years) and was impressed. I chatted with Jen at the counter who explained how Paul had learned how to make the little dumplings from a fisherman in Alaska and used to ship them frozen to the old place on State. They developed a special combination of flavors (cilantro?!? hot sauce?!? CURRY?!) which has made its mark and is around for good. Jen explained that they use about 75% local ingredients including Black Earth meats, local potatoes, locally produced flour. I got mine without butter and sour cream which made it SPICY. My friend said that the dairy in hers balanced it out a bit. It's a good deal for a hearty meal made with local ingredients and I think my Russian babushka would agree they taste pretty damn authentic.
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