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Recipe details
Pork and Sauerkraut Pelmeni with Butter
Small half-moon pelmeni filled with raw ground pork, drained sauerkraut, and onion. They are sealed in thin wheat wrappers, boiled until the pork reaches 71°C/160°F at the centre, and tossed with melted butter. A dinner idea with ingredients and cooking steps in one place.
≈ 194 kcal/100 g · ≈ 944 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.
all-purpose flour140 g
water for dough85 ml
large egg for dough25 g
raw ground pork100 g
sauerkraut, drained and finely chopped70 g
yellow onion, finely minced30 g
fine salt for filling5 g
ground black pepper0.5 g
water for boiling2,000 ml
salt for boiling water5 g
butter30 g
Cookware and utensils
mixing bowl
rolling pin
5 cm round cutter
large pot
slotted spoon
Directions
01
Mix the flour, dough water, and beaten egg in a bowl until a shaggy dough forms.
Products
all-purpose flour — 140 g; water for dough — 85 ml; large egg for dough — 25 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 20 minutes.
Products
all-purpose flour — 140 g
Action
rest
Time
20 min
Temperature
room temperature
03
Combine the pork, drained sauerkraut, onion, filling salt, and pepper in a bowl.
Products
raw ground pork — 100 g; sauerkraut, drained and finely chopped — 70 g; yellow onion, finely minced — 30 g; fine salt for filling — 5 g; ground black pepper — 0.5 g
Action
combine
Time
3 min
Temperature
cold
04
Roll the dough 1.5 mm thick and cut twenty 5 cm rounds.
Products
all-purpose flour — 140 g
Action
roll and cut
Time
8 min
Temperature
room temperature
05
Divide the filling evenly among the rounds, fold each into a half-moon, press out air, and seal the edges.
Products
raw ground pork — 100 g; sauerkraut, drained and finely chopped — 70 g; yellow onion, finely minced — 30 g
Action
shape
Time
8 min
Temperature
room temperature
06
Bring the boiling water and boiling salt to a rolling boil in the pot.
Products
water for boiling — 2,000 ml; salt for boiling water — 5 g
Action
boil
Time
5 min
Temperature
boiling
07
Add the pelmeni, stir once, and boil gently until they float and the pork filling reaches 71°C/160°F at the center.
Products
raw ground pork — 100 g
Action
boil
Time
7 min
Temperature
boiling water; filling center 71°C/160°F
08
Melt the butter over low heat in the empty pot.
Products
butter — 30 g
Action
melt
Time
2 min
Temperature
low heat
09
Lift the pelmeni with a slotted spoon and toss them with the melted butter.
Products
butter — 30 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
