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Recipe details
Large Lamb-and-Cabbage Pelmeni with Butter and Sour Cream
Large 6 cm pelmeni are filled with ground lamb, softened cabbage, onion, and water, then boiled until the lamb reaches a safe internal temperature. They are tossed with butter and served with sour cream. A dinner idea with ingredients and cooking steps in one place.
≈ 286 kcal/100 g · ≈ 817 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 ml
beaten egg for dough15 g
ground lamb75 g
finely chopped green cabbage25 g
finely diced onion15 g
cold water for filling5 ml
salt for filling3 g
water for boiling1,000 ml
salt for boiling water10 g
butter for serving8 g
sour cream for serving40 g
Cookware and utensils
mixing bowl
rolling pin
6 cm round cutter
large pot
slotted spoon
skillet
Directions
01
Combine the flour, warm dough water, and beaten egg in a bowl
Products
wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g
Action
knead
Time
3 min
Temperature
warm water
02
knead until a smooth dough forms
Products
wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g
Action
knead
Time
3 min
Temperature
warm water
03
Cover the dough and let it rest.
Products
wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g
Action
rest
Time
15 min
Temperature
room temperature
04
Sauté the cabbage and onion in a dry skillet until the cabbage softens
Products
finely chopped green cabbage — 25 g; finely diced onion — 15 g
Action
sauté
Time
3 min
Temperature
medium heat
05
cool the mixture
Products
finely chopped green cabbage — 25 g; finely diced onion — 15 g
Action
sauté
Time
3 min
Temperature
medium heat
06
Mix the cooled vegetables, ground lamb, cold water, and filling salt.
Products
finely chopped green cabbage — 25 g; finely diced onion — 15 g; ground lamb — 75 g; cold water for filling — 5 ml; salt for filling — 3 g
Action
mix
Time
2 min
Temperature
cool
07
Roll the dough to about 1 mm thick and cut ten 6 cm rounds.
Products
wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g
Action
roll and cut
Time
7 min
Temperature
room temperature
08
Place the filling evenly on the rounds, fold each round into a half-moon, pinch the edge closed, and join the two corners.
Products
ground lamb — 75 g; finely chopped green cabbage — 25 g; finely diced onion — 15 g; cold water for filling — 5 ml; salt for filling — 3 g
Action
shape
Time
8 min
Temperature
room temperature
09
Bring the boiling water and boiling salt to a rolling boil in the pot.
Products
water for boiling — 1,000 ml; salt for boiling water — 10 g
Action
boil
Time
5 min
Temperature
100°C / 212°F
10
Boil the pelmeni in batches until they reach 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
11
Drain the pelmeni and toss them with the butter in the skillet.
Products
butter for serving — 8 g
Action
toss
Time
2 min
Temperature
low heat
12
Serve the pelmeni with sour cream.
Products
sour cream for serving — 40 g
Action
serve
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
