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Recipe details
Pork and Cabbage Pelmeni with Sour Cream
Pork-and-cabbage pelmeni with a tender wrapper are boiled until the filling reaches a safe temperature and served with sour cream. The cabbage is finely chopped so it cooks inside the sealed dumplings without making the filling watery. A dinner idea with ingredients and cooking steps in one place.
≈ 252 kcal/100 g · ≈ 647 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 flour120 g
warm water for dough72 ml
beaten egg17 g
ground pork70 g
finely chopped green cabbage25 g
finely grated onion15 g
fine salt2 g
black pepper0.5 g
sour cream30 g
water for boiling250 ml
salt for boiling water5 g
Cookware and utensils
mixing bowl
rolling pin
2-inch round cutter
large pot
slotted spoon
Directions
01
Stir the flour, warm dough water, and beaten egg into a shaggy dough.
Products
all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it.
Products
all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
knead and rest
Time
20 min
Temperature
room temperature
03
Mix the pork, cabbage, onion, salt, and pepper until evenly combined.
Products
ground pork — 70 g; finely chopped green cabbage — 25 g; finely grated onion — 15 g; fine salt — 2 g; black pepper — 0.5 g
Action
combine
Time
3 min
Temperature
refrigerated ingredients
04
Roll the dough to about 1 mm thick and cut twelve 5 cm rounds.
Products
all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
roll and cut
Time
8 min
Temperature
room temperature
05
Divide the complete filling among the twelve rounds, fold each round over the filling, press out air, seal the edges, and join the two corners.
Products
ground pork — 70 g; finely chopped green cabbage — 25 g; finely grated onion — 15 g; fine salt — 2 g; black pepper — 0.5 g
Action
fill and shape
Time
8 min
Temperature
room temperature
06
Bring the boiling water and boiling salt to a rolling boil.
Products
water for boiling — 250 ml; salt for boiling water — 5 g
Action
boil
Time
4 min
Temperature
100°C / 212°F
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
ground pork — 70 g; finely chopped green cabbage — 25 g; all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g; water for boiling — 250 ml
Action
boil and check
Time
7 min
Temperature
filling center 71°C / 160°F
08
Lift the pelmeni out with a slotted spoon and serve with sour cream.
Products
sour cream — 30 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
