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Generating an image for this exact recipe… Baked Beef-and-Mushroom Pelmeni with Sour-Cream Egg Custard

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Recipe details

Baked Beef-and-Mushroom Pelmeni with Sour-Cream Egg Custard

Name: Baked Beef-and-Mushroom Pelmeni with Sour-Cream Egg Custard
Total time: 60 min
Yield: 1
Cuisine: Eastern European
Ingredients: 120 g all-purpose wheat flour; 75 ml warm water for dough; 15 g beaten egg for dough; 90 g ground beef; 40 g finely chopped mushrooms; 25 g finely minced onion; 7 g salt; 1 g black pepper; 1,500 ml water for boiling; 50 g beaten egg for baking; 50 g sour cream for egg mixture

EN RU

Pelmeni filled with beef, moisture-cooked mushrooms, and onion are boiled, covered with a sour-cream egg mixture, and baked until the egg mixture is set and safely cooked. A dinner idea with ingredients and cooking steps in one place.

≈ 243 kcal/100 g · ≈ 850 kcal/serving

60 minAdvancedEastern European

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose wheat flour120 g
warm water for dough75 ml
beaten egg for dough15 g
ground beef90 g
finely chopped mushrooms40 g
finely minced onion25 g
salt7 g
black pepper1 g
water for boiling1,500 ml
beaten egg for baking50 g
sour cream for egg mixture50 g

Cookware and utensils

mixing bowl
rolling pin
7 cm round cutter
large pot
slotted spoon
small baking dish
oven

Directions

01
Mix the flour, 2 g of the salt, warm water, and 15 g of beaten egg until a dough forms.
Products
all-purpose wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g; salt — 7 g
Action
Mix
Time
3 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it.
Products
all-purpose wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g
Action
Knead and rest
Time
15 min
Temperature
room temperature
03
Cook the mushrooms and onion in a dry skillet until their moisture has evaporated
Products
finely chopped mushrooms — 40 g; finely minced onion — 25 g
Action
Cook and cool
Time
3 min
Temperature
medium heat
04
cool them
Products
finely chopped mushrooms — 40 g; finely minced onion — 25 g
Action
Cook and cool
Time
3 min
Temperature
medium heat
05
Combine the beef, cooled mushrooms, onion, 5 g salt, and pepper.
Products
ground beef — 90 g; finely chopped mushrooms — 40 g; finely minced onion — 25 g; salt — 7 g; black pepper — 1 g
Action
Combine
Time
3 min
Temperature
refrigerated ingredients
06
Roll the dough to about 1.5 mm thick and cut twelve 7 cm rounds.
Products
all-purpose wheat flour — 120 g
Action
Roll and cut
Time
7 min
Temperature
room temperature
07
Divide the complete filling evenly among the rounds, fold each round, seal the edges, and join the corners.
Products
ground beef — 90 g; finely chopped mushrooms — 40 g; finely minced onion — 25 g; salt — 7 g; black pepper — 1 g
Action
Fill and seal
Time
8 min
Temperature
room temperature
08
Boil the pelmeni until the beef filling reaches 71°C/160°F at the center
Products
water for boiling — 1,500 ml
Action
Boil and transfer
Time
4 min
Temperature
boiling water
09
transfer them to the baking dish
Products
water for boiling — 1,500 ml
Action
Boil and transfer
Time
4 min
Temperature
boiling water
10
Whisk the baking egg with the sour cream and remaining salt.
Products
beaten egg for baking — 50 g; sour cream for egg mixture — 50 g; salt — 7 g
Action
Whisk
Time
2 min
Temperature
room temperature
11
Pour the egg mixture over the boiled pelmeni.
Products
beaten egg for baking — 50 g; sour cream for egg mixture — 50 g
Action
Pour
Time
1 min
Temperature
room temperature
12
Bake until the egg mixture is set and the center reaches 74°C/165°F.
Products
beaten egg for baking — 50 g; sour cream for egg mixture — 50 g
Action
Bake
Time
7 min
Temperature
190°C/375°F oven
13
Drain and discard the cooking water.
Products
water for boiling — 1,500 ml
Action
Discard
Time
1 min
Temperature
hot

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