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Recipe details
Small Pork-and-Onion Pelmeni in Beef Broth
Small 5 cm pelmeni contain a juicy filling of ground pork, grated onion, and water in a thin wrapper. They are boiled until the pork reaches a safe internal temperature and served in hot beef broth. A dinner idea with ingredients and cooking steps in one place.
≈ 189 kcal/100 g · ≈ 558 kcal/serving
48 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 flour110 g
warm water for dough69 ml
beaten egg for dough14 g
ground pork80 g
grated onion15 g
cold water for filling5 ml
salt for filling2.5 g
water for boiling1,000 ml
salt for boiling water10 g
unsalted beef broth for serving200 ml
Cookware and utensils
mixing bowl
rolling pin
5 cm round cutter
large pot
slotted spoon
Directions
01
Mix the flour, warm dough water, and beaten egg
Products
wheat flour — 110 g; warm water for dough — 69 ml; beaten egg for dough — 14 g
Action
knead
Time
3 min
Temperature
warm water
02
knead until smooth
Products
wheat flour — 110 g; warm water for dough — 69 ml; beaten egg for dough — 14 g
Action
knead
Time
3 min
Temperature
warm water
03
Cover the dough and rest it.
Products
wheat flour — 110 g; warm water for dough — 69 ml; beaten egg for dough — 14 g
Action
rest
Time
15 min
Temperature
room temperature
04
Mix the pork, grated onion, cold water, and filling salt.
Products
ground pork — 80 g; grated onion — 15 g; cold water for filling — 5 ml; salt for filling — 2.5 g
Action
mix
Time
3 min
Temperature
cold
05
Roll the dough to about 1 mm thick and cut twelve 5 cm rounds.
Products
wheat flour — 110 g; warm water for dough — 69 ml; beaten egg for dough — 14 g
Action
roll and cut
Time
7 min
Temperature
room temperature
06
Divide the filling among the rounds, fold each into a half-moon, seal the edge, and pinch the corners together.
Products
ground pork — 80 g; grated onion — 15 g; cold water for filling — 5 ml; salt for filling — 2.5 g
Action
shape
Time
7 min
Temperature
room temperature
07
Bring the boiling water and boiling salt to a boil.
Products
water for boiling — 1,000 ml; salt for boiling water — 10 g
Action
boil
Time
5 min
Temperature
100°C / 212°F
08
Boil the pelmeni until the pork filling reaches 71°C / 160°F at the center.
Products
water for boiling — 1,000 ml; salt for boiling water — 10 g
Action
boil
Time
6 min
Temperature
boiling water; center 71°C / 160°F
09
Heat the beef broth until steaming but not boiling.
Products
unsalted beef broth for serving — 200 ml
Action
heat
Time
3 min
Temperature
hot, not boiling
10
Transfer the drained pelmeni into the warm broth and serve.
Products
unsalted beef broth for serving — 200 ml
Action
serve
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available