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Generating an image for this exact recipe… Pan-Fried Pelmeni with Pork and Mushrooms

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Recipe details

Pan-Fried Pelmeni with Pork and Mushrooms

Name: Pan-Fried Pelmeni with Pork and Mushrooms
Total time: 60 min
Yield: 1
Cuisine: Eastern European
Ingredients: 180 g all-purpose flour; 112.5 ml warm water for dough; 25 g beaten egg, 25 g used in dough; 120 g ground pork; 50 g finely chopped mushrooms; 20 g finely chopped onion; 5 g salt; 1 g black pepper; 60 g salt for boiling water; 10 g neutral oil; 30 g sour cream

EN RU

Pelmeni filled with ground pork and moisture-reduced sautéed mushrooms and onion are boiled until the pork reaches 71°C/160°F, then drained and pan-fried until lightly crisp. A dinner idea with ingredients and cooking steps in one place.

≈ 264 kcal/100 g · ≈ 1,056 kcal/serving

60 minMediumEastern 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 flour180 g
warm water for dough112.5 ml
beaten egg, 25 g used in dough25 g
ground pork120 g
finely chopped mushrooms50 g
finely chopped onion20 g
salt5 g
black pepper1 g
salt for boiling water60 g
neutral oil10 g
sour cream30 g

Cookware and utensils

Mixing bowl
Skillet
Rolling pin
6 cm round cutter
Large pot
Slotted spoon
Instant-read thermometer

Directions

01
Mix the flour and 2 g salt in a bowl, add the warm water and 25 g beaten egg, and knead until smooth
Products
all-purpose flour — 180 g; warm water for dough — 112.5 ml; beaten egg, 25 g used in dough — 25 g; salt — 5 g
Action
Knead
Time
3 min
Temperature
warm water
02
Mix the flour and 2 g salt in a bowl, add the warm water and 25 g beaten egg, and knead until smooth
Products
all-purpose flour — 180 g; warm water for dough — 112.5 ml; beaten egg, 25 g used in dough — 25 g; salt — 5 g
Action
Knead
Time
3 min
Temperature
warm water
03
Cover the dough and let it rest.
Products
all-purpose flour — 180 g; warm water for dough — 112.5 ml; beaten egg, 25 g used in dough — 25 g
Action
Rest
Time
10 min
Temperature
room temperature
04
Heat half the oil in a skillet and sauté the mushrooms and onion until their moisture has evaporated.
Products
finely chopped mushrooms — 50 g; finely chopped onion — 20 g; neutral oil — 10 g
Action
Sauté
Time
6 min
Temperature
medium heat
05
Cool the mushroom mixture
Products
finely chopped mushrooms — 50 g; finely chopped onion — 20 g; ground pork — 120 g; salt — 5 g; black pepper — 1 g
Action
Mix
Time
2 min
Temperature
cool to the touch
06
mix it with the pork, salt, and pepper
Products
finely chopped mushrooms — 50 g; finely chopped onion — 20 g; ground pork — 120 g; salt — 5 g; black pepper — 1 g
Action
Mix
Time
2 min
Temperature
cool to the touch
07
Roll the dough to about 1 mm thick and cut twelve 6 cm rounds.
Products
all-purpose flour — 180 g
Action
Roll and cut
Time
7 min
Temperature
room temperature
08
Divide the filling evenly among the rounds, seal each half-moon, and join its two corners.
Products
ground pork — 120 g; finely chopped mushrooms — 50 g; finely chopped onion — 20 g; salt — 5 g; black pepper — 1 g
Action
Shape
Time
10 min
Temperature
room temperature
09
Bring a large pot of water and the boiling salt to a rolling boil.
Products
salt for boiling water — 60 g
Action
Boil
Time
5 min
Temperature
boiling water
10
Boil the pelmeni until they float and the pork filling reaches 71°C/160°F.
Products
ground pork — 120 g; all-purpose flour — 180 g; beaten egg, 25 g used in dough — 25 g
Action
Cook
Time
8 min
Temperature
71°C/160°F at the filling center
11
Drain the pelmeni thoroughly with a slotted spoon.
Products
ground pork — 120 g; finely chopped mushrooms — 50 g; all-purpose flour — 180 g
Action
Drain
Time
1 min
Temperature
hot
12
Heat the remaining oil, pan-fry the pelmeni until lightly crisp on both sides, and serve with sour cream.
Products
neutral oil — 10 g; sour cream — 30 g
Action
Pan-fry and serve
Time
5 min
Temperature
medium-high heat

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