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Recipe details
Pelmeni with Beef and Pork, Butter, and Sour Cream
Tender homemade pelmeni with a beef-and-pork filling, boiled until cooked through and served with butter and sour cream. A dinner idea with ingredients and cooking steps in one place.
≈ 264 kcal/100 g · ≈ 883 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
water for dough75 ml
beaten large egg, 17 g, for dough17 g
raw ground beef70 g
raw ground pork30 g
finely grated onion25 g
fine salt for filling1.2 g
black pepper0.5 g
boiling water for cooking1,000 ml
salt for cooking water10 g
butter, for serving15 g
sour cream, for serving50 g
Cookware and utensils
Mixing bowl
Rolling pin
6 cm round cutter
Large pot
Slotted spoon
Directions
01
Mix the flour, dough water, and beaten egg into a firm dough.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Mix
Time
5 min
Temperature
Room temperature
02
Cover the dough and rest it for 15 minutes.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Rest
Time
15 min
Temperature
Room temperature
03
Combine the beef, pork, onion, salt, and pepper.
Products
raw ground beef — 70 g; raw ground pork — 30 g; finely grated onion — 25 g; fine salt for filling — 1.2 g; black pepper — 0.5 g
Action
Combine
Time
3 min
Temperature
Cold ingredients
04
Roll the dough to about 1.5 mm thick.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Roll
Time
5 min
Temperature
Room temperature
05
Cut 18 rounds measuring 6 cm across.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Cut
Time
3 min
Temperature
Room temperature
06
Divide the complete filling evenly among the rounds
Products
raw ground beef — 70 g; raw ground pork — 30 g; finely grated onion — 25 g; fine salt for filling — 1.2 g; black pepper — 0.5 g
Action
Shape
Time
5 min
Temperature
Cold filling
07
fold and pinch each round into a sealed pelmeni shape
Products
raw ground beef — 70 g; raw ground pork — 30 g; finely grated onion — 25 g; fine salt for filling — 1.2 g; black pepper — 0.5 g
Action
Shape
Time
5 min
Temperature
Cold filling
08
Bring the boiling water and salt to a rolling boil.
Products
boiling water for cooking — 1,000 ml; salt for cooking water — 10 g
Action
Boil
Time
4 min
Temperature
212°F / 100°C
09
Boil the pelmeni for 6 minutes after they return to a boil, until the filling reaches 160°F/71°C.
Products
boiling water for cooking — 1,000 ml; salt for cooking water — 10 g; raw ground beef — 70 g; raw ground pork — 30 g
Action
Cook
Time
6 min
Temperature
Boiling water; filling 160°F/71°C
10
Lift out the pelmeni and toss them with the butter.
Products
butter, for serving — 15 g
Action
Toss
Time
2 min
Temperature
Hot
11
Serve the pelmeni with sour cream.
Products
sour cream, for serving — 50 g
Action
Serve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available