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Recipe details
Chicken Pelmeni with Dill Yogurt
Thin chicken pelmeni filled with seasoned chicken and onion are boiled until the filling reaches 74°C/165°F, then served with a cool dill-yogurt sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 161 kcal/100 g · ≈ 727 kcal/serving
55 minMediumEastern European
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
wheat flour120 g
warm water for dough75 g
beaten egg for dough15 g
raw ground chicken120 g
finely grated onion30 g
fine salt for filling4 g
ground black pepper2 g
water for boiling2,000 ml
salt for boiling water15 g
plain Greek yogurt80 g
chopped fresh dill5 g
salt for yogurt sauce1 g
Cookware and utensils
mixing bowl
rolling pin
6 cm round cutter
large pot
slotted spoon
small saucepan
Directions
01
Combine the flour, warm water, and beaten egg in a bowl.
Products
wheat flour — 120 g; warm water for dough — 75 g; beaten egg for dough — 15 g
Action
mix
Time
2 min
Temperature
warm water
02
Knead the dough until smooth
Products
wheat flour — 120 g; warm water for dough — 75 g; beaten egg for dough — 15 g
Action
knead
Time
3 min
Temperature
room temperature
03
cover it
Products
wheat flour — 120 g; warm water for dough — 75 g; beaten egg for dough — 15 g
Action
knead
Time
3 min
Temperature
room temperature
04
Rest the covered dough.
Products
No products at this step
Action
rest
Time
15 min
Temperature
room temperature
05
Mix the chicken, onion, filling salt, and pepper.
Products
raw ground chicken — 120 g; finely grated onion — 30 g; fine salt for filling — 4 g; ground black pepper — 2 g
Action
mix
Time
3 min
Temperature
refrigerated ingredients
06
Roll the dough to about 1 mm thick.
Products
wheat flour — 120 g
Action
roll
Time
5 min
Temperature
room temperature
07
Cut twelve 6 cm rounds and place an equal portion of filling on each round.
Products
wheat flour — 120 g; raw ground chicken — 120 g; finely grated onion — 30 g; fine salt for filling — 4 g; ground black pepper — 2 g
Action
portion
Time
5 min
Temperature
room temperature
08
Fold each round over the filling and pinch the edges
Products
wheat flour — 120 g; raw ground chicken — 120 g; finely grated onion — 30 g; fine salt for filling — 4 g; ground black pepper — 2 g
Action
seal
Time
4 min
Temperature
room temperature
09
join the two corners
Products
wheat flour — 120 g; raw ground chicken — 120 g; finely grated onion — 30 g; fine salt for filling — 4 g; ground black pepper — 2 g
Action
seal
Time
4 min
Temperature
room temperature
10
Bring the boiling water and boiling salt to a rolling boil.
Products
water for boiling — 2,000 ml; salt for boiling water — 15 g
Action
boil
Time
5 min
Temperature
100°C / 212°F
11
Boil the pelmeni until they float and the chicken filling reaches 74°C / 165°F at the center.
Products
water for boiling — 2,000 ml; salt for boiling water — 15 g; raw ground chicken — 120 g
Action
cook
Time
7 min
Temperature
filling center 74°C / 165°F
12
Stir the yogurt, dill, and sauce salt in a small saucepan off the heat.
Products
plain Greek yogurt — 80 g; chopped fresh dill — 5 g; salt for yogurt sauce — 1 g
Action
stir
Time
2 min
Temperature
cold
13
Lift out the pelmeni with a slotted spoon and serve them with the sauce.
Products
plain Greek yogurt — 80 g; chopped fresh dill — 5 g; salt for yogurt sauce — 1 g
Action
serve
Time
3 min
Temperature
hot pelmeni; cold sauce
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
