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Recipe details
Lamb and Mushroom Pelmeni in Broth
Large lamb-and-mushroom pelmeni use moisture-controlled cooked mushrooms in thin wrappers, are boiled until the lamb filling reaches a safe temperature, and are served in hot beef broth. A dinner idea with ingredients and cooking steps in one place.
≈ 210 kcal/100 g · ≈ 1,110 kcal/serving
58 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.
all-purpose wheat flour180 g
warm water for dough112.5 g
beaten egg for dough25 g
ground lamb140 g
finely minced onion40 g
finely chopped mushrooms30 g
fine salt1 g
black pepper0.5 g
boiling water for cooking1,000 ml
hot beef broth for serving250 ml
Cookware and utensils
mixing bowl
rolling pin
7 cm round cutter
large pot
slotted spoon
small bowl
Directions
01
Stir the flour, warm water, and beaten egg together
Products
all-purpose wheat flour — 180 g; warm water for dough — 112.5 g; beaten egg for dough — 25 g
Action
Knead
Time
3 min
Temperature
room temperature
02
knead into a smooth dough
Products
all-purpose wheat flour — 180 g; warm water for dough — 112.5 g; beaten egg for dough — 25 g
Action
Knead
Time
3 min
Temperature
room temperature
03
Cover the dough and rest it.
Products
all-purpose wheat flour — 180 g; warm water for dough — 112.5 g; beaten egg for dough — 25 g
Action
Rest
Time
15 min
Temperature
room temperature
04
Sauté the mushrooms in a dry skillet until their visible moisture has evaporated
Products
finely chopped mushrooms — 30 g
Action
Cook mushrooms
Time
3 min
Temperature
medium heat, then cool
05
cool them
Products
finely chopped mushrooms — 30 g
Action
Cook mushrooms
Time
3 min
Temperature
medium heat, then cool
06
Mix the lamb, onion, mushrooms, salt, and pepper.
Products
ground lamb — 140 g; finely minced onion — 40 g; finely chopped mushrooms — 30 g; fine salt — 1 g; black pepper — 0.5 g
Action
Mix
Time
3 min
Temperature
cold
07
Roll the dough to about 1.5 mm thick and cut 12 rounds measuring 7 cm across.
Products
all-purpose wheat flour — 180 g; warm water for dough — 112.5 g; beaten egg for dough — 25 g
Action
Roll and cut
Time
8 min
Temperature
room temperature
08
Divide the filling evenly among the rounds, fold each into a half-moon, seal the edge, and join the corners.
Products
ground lamb — 140 g; finely minced onion — 40 g; finely chopped mushrooms — 30 g; fine salt — 1 g; black pepper — 0.5 g
Action
Shape
Time
7 min
Temperature
cold
09
Boil the cooking water and cook the pelmeni until the lamb filling reaches 71°C/160°F.
Products
boiling water for cooking — 1,000 ml
Action
Boil
Time
8 min
Temperature
boiling water; filling 71°C/160°F
10
Heat the beef broth in the small bowl or a saucepan until steaming.
Products
hot beef broth for serving — 250 ml
Action
Heat broth
Time
5 min
Temperature
steaming hot
11
Transfer the cooked pelmeni to the hot broth with the slotted spoon.
Products
boiling water for cooking — 1,000 ml; hot beef broth for serving — 250 ml
Action
Serve in broth
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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