Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Generating an image for this exact recipe…Saved image, when available
Recipe details
Potato and Curd Pelmeni, Boiled and Butter-Fried
Egg-free potato-and-curd pelmeni are sealed in thin wrappers, boiled until tender, then briefly fried in butter until lightly crisp and served with sour cream. A dinner idea with ingredients and cooking steps in one place.
≈ 316 kcal/100 g · ≈ 1,012 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.
wheat flour120 g
warm water for egg-free dough75 ml
peeled potato, raw100 g
dry farmer cheese60 g
salt for filling4 g
water for boiling2,000 ml
salt for boiling water15 g
butter for frying20 g
sour cream for serving80 g
Cookware and utensils
mixing bowl
rolling pin
5 cm round cutter
large pot
slotted spoon
skillet
Directions
01
Boil the peeled potato until tender.
Products
peeled potato, raw — 100 g
Action
boil
Time
12 min
Temperature
boiling water
02
Drain the potato and mash it until smooth.
Products
peeled potato, raw — 100 g
Action
mash
Time
3 min
Temperature
hot potato
03
Mix the mashed potato, curd cheese, and filling salt.
Products
peeled potato, raw — 100 g; dry farmer cheese — 60 g; salt for filling — 4 g
Action
mix
Time
3 min
Temperature
warm filling
04
Combine the flour and warm water
Products
wheat flour — 120 g; warm water for egg-free dough — 75 ml
Action
knead
Time
3 min
Temperature
warm water
05
knead a firm dough
Products
wheat flour — 120 g; warm water for egg-free dough — 75 ml
Action
knead
Time
3 min
Temperature
warm water
06
Cover and rest the dough.
Products
wheat flour — 120 g; warm water for egg-free dough — 75 ml
Action
rest
Time
12 min
Temperature
room temperature
07
Roll the dough to about 1.5 mm thick.
Products
wheat flour — 120 g
Action
roll
Time
5 min
Temperature
room temperature
08
Cut twelve 5 cm rounds and divide the complete filling evenly among them.
Products
wheat flour — 120 g; peeled potato, raw — 100 g; dry farmer cheese — 60 g; salt for filling — 4 g
Action
portion
Time
5 min
Temperature
room temperature
09
Fold and firmly seal each round into a small pelmeni shape.
Products
wheat flour — 120 g; peeled potato, raw — 100 g; dry farmer cheese — 60 g; salt for filling — 4 g
Action
seal
Time
6 min
Temperature
room temperature
10
Bring the boiling water and boiling salt to a rolling boil.
Products
water for boiling — 2,000 ml; salt for boiling water — 15 g
Action
boil
Time
4 min
Temperature
100°C / 212°F
11
Boil the pelmeni until they float and the dough is tender.
Products
water for boiling — 2,000 ml; salt for boiling water — 15 g
Action
cook
Time
5 min
Temperature
boiling water
12
Melt the butter in a skillet.
Products
butter for frying — 20 g
Action
melt
Time
2 min
Temperature
medium heat
13
Transfer the drained pelmeni to the skillet and fry until lightly browned.
Products
butter for frying — 20 g
Action
fry
Time
5 min
Temperature
medium heat
14
Serve the butter-fried pelmeni with sour cream.
Products
sour cream for serving — 80 g
Action
serve
Time
1 min
Temperature
hot pelmeni; chilled or room-temperature sour cream
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available