You might think that pelmeni--Russian dumplings with meat filling--are a special-occasion food. They're time-consuming to make--you have to mess around with pasta dough, for one. Plus you’ve got to make the stuffing, roll out the dough, fill the dumplings and in all likelihood freeze them, as pelmeni are usually made by the hundreds.
Despite all this effort, pelmeni are considered a quick and low-maintenance meal in many Russian households. Boil a pot of water, toss in some dumplings, and in about seven minutes dinner's ready. Of course, many Russians in the U.S. (and probably nowadays in Russia) simply buy ready-made pelmeni and keep them in the freezer for emergency meals.
Above is a shot of my recent pelmeni dinner (our pelmeni came by way of an aunt who buys them from some lady in what I call Milwaukee's "Little Brooklyn," i.e. Shorewood). I prettied up my pelmeni with some sautéed mushrooms and a handful of chopped dill, but that's optional. Sour cream, I feel, is not, but some like to top pelmeni with butter or a bit of white vinegar.
I think nearly every Russian grocery in the U.S. carries pelmeni in its freezer case. In the Milwaukee area, I recommend Spartak in Whitefish Bay. If you want to tackle homemade pelmeni, see this promising-looking recipe from the blog Tea and Cookies.