These tasty, silky little dumplings are called Pelmeni, a traditional Russian dumpling with tender chicken.

This month we’re celebrating high-quality ready-made meals that we can get on the table quickly for those busy weeknight dinners when you just don’t want to think about what you’ll cook when you get home.

“Sam’s Pelmeni and Pierogi are the most traditional Eastern European, Russian and Polish dumplings available in Australia, often referred to as pasta pockets or pastry pockets.”

We’ve simmered these all-natural dumplings in chicken stock to create a delicious and healthy soup, and served them with dollops of sour cream and fennel fronds.

Keep a bag in your freezer and dinner will never be more than 10 minutes away!

For this week’s Monday Meal we’re serving up a ready-made Pumpkin Soup from Marisa’s Kitchen.

While this soup is super tasty on it’s own, we made it extra special by adding crispy chorizo, homemade crunchy croutons, spring onions and micro parsley.

It’s the perfect comfort food for chilly winter days!

Ingredients

1 x pouch Marisa’s Kitchen Pumpkin soup
5cm piece chorizo, diced
1 tbsp olive oil
1 slice bread, cubed
1 tbsp garlic-infused olive oil
2 spring onions, sliced
A few springs micro parsley

Method

Preheat oven to 150C°.

Heat a small frypan over medium heat, add olive oil and chorizo, and fry until crisp. Drain on a paper towel.

Meanwhile, toss the bread in garlic olive oil, place on a baking tray with a wire rack and bake until crisp – about 8 to 10 minutes.

Heat pumpkin soup per pack directions, pour into a bowl, and top with croutons, chorizo, spring onions and herbs.

I was never a big fan of dhal until I started eating a version a good friend’s mum made.

Now I love it!

Serves 4

Ingredients

125g yellow split peas
2 tbsp coconut oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick
2 dried chilli
2 cloves garlic, crushed
1 bay leaf
3c water or vegie stock
Fresh coriander, to garnish

Method

Wash the split peas.

Add coconut oil to a sauté pan and heat over low heat.

Add the spices, cinnamon stick, chilli, garlic and bay leaf, and sauté for a minute.

Add the split peas and water or stock, and bring to a gentle boil.

Reduce heat to a simmer and cook for 40 mins, or until the split peas are cooked through.

Garnish with fresh coriander.

This is a super simple dinner idea that is fast to put together.

It’s also good for you and it tastes fantastic!

Serves 2

Ingredients

1 pack mushiki dumplings
1 pouch Undivided Food Co chicken bone broth
Soy sauce, to taste
1 red chilli, sliced
1 green chilli, sliced
2 spring onions, sliced
Coriander

Method

Steam the dumplings in a steamer until just cooked.

Heat bone both in a saucepan until steaming. Place in bowls and add the dumplings.

Drizzle over soy sauce and add the veggies.

Enjoy!

Substitute a classic stock with bone broth in this comforting one-bowl wonder.

This is the ideal way to use up left over roast chicken!

And you’ll be surprised how easy and quick it is to put together.

Note: Tamari is organic soy sauce

Serves 2

Ingredients

500ml chicken bone broth
3 tbsp tamari
2 cakes rice noodles, or noodles of choice
1 Meadows chicken breast, sliced
2 bunches bok choy, slice the bigger leaves in half
1 pack enoki mushrooms, separated into 4 sections
2 spring onions, sliced
Handful coriander, roughly torn
1 red chilli, sliced
Coriander, as much as you like
1 tbsp Ansh chilli oil mix

Method

Add the chicken broth to a medium saucepan and bring to a simmer. Add tamari.

Place the noodles in bowl and cover with boiling water to heat through then drain once softened.

Place the bok choy in the broth and simmer for 1 min. Add the mushrooms and simmer for 1 minute.

Divide between two large noodle bowls; add the noodles, chicken, spring onions, coriander and chilli.

Serve immediately.

TIP: Vegetarians, substitute the chicken broth for vegetable stock, leave out the chicken and add some extra Asian mushrooms.