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Recipe details
Pan-Fried Beef and Pork Pelmeni with Sour Cream
Thin-wrapped pelmeni filled with beef, pork, onion, and pepper are boiled until safely cooked, then drained and pan-fried in butter until lightly crisp and served with sour cream. A dinner idea with ingredients and cooking steps in one place.
≈ 264 kcal/100 g · ≈ 846 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 wheat flour120 g
warm water for dough75 ml
beaten egg for dough15 g
ground beef70 g
ground pork30 g
finely minced onion25 g
salt for filling7 g
black pepper1 g
water for boiling1,500 ml
butter for pan-frying10 g
sour cream for serving50 g
Cookware and utensils
mixing bowl
rolling pin
7 cm round cutter
large pot
slotted spoon
nonstick skillet
Directions
01
Mix the flour and salt with the warm water and beaten egg until a shaggy dough forms.
Products
all-purpose wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g; salt for filling — 7 g
Action
Mix
Time
3 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it.
Products
all-purpose wheat flour — 120 g; warm water for dough — 75 ml; beaten egg for dough — 15 g
Action
Knead and rest
Time
15 min
Temperature
room temperature
03
Combine the beef, pork, onion, salt, and pepper into a moist filling.
Products
ground beef — 70 g; ground pork — 30 g; finely minced onion — 25 g; salt for filling — 7 g; black pepper — 1 g
Action
Combine
Time
3 min
Temperature
refrigerated ingredients
04
Roll the dough to about 1.5 mm thick and cut twelve 7 cm rounds.
Products
all-purpose wheat flour — 120 g
Action
Roll and cut
Time
7 min
Temperature
room temperature
05
Divide the complete filling evenly among the rounds, fold each round, press the edges firmly closed, and join the corners.
Products
ground beef — 70 g; ground pork — 30 g; finely minced onion — 25 g; salt for filling — 7 g; black pepper — 1 g
Action
Fill and seal
Time
8 min
Temperature
room temperature
06
Boil the pelmeni in the boiling water until they reach 71°C/160°F at the center
Products
water for boiling — 1,500 ml
Action
Boil
Time
4 min
Temperature
boiling water
07
remove them with a slotted spoon
Products
water for boiling — 1,500 ml
Action
Boil
Time
4 min
Temperature
boiling water
08
Melt the butter in the skillet over medium heat.
Products
butter for pan-frying — 10 g
Action
Melt
Time
1 min
Temperature
medium heat
09
Pan-fry the drained pelmeni until both sides are lightly golden
Products
butter for pan-frying — 10 g; sour cream for serving — 50 g
Action
Pan-fry and serve
Time
4 min
Temperature
medium heat; filling remains at least 71°C/160°F
10
serve them with sour cream
Products
butter for pan-frying — 10 g; sour cream for serving — 50 g
Action
Pan-fry and serve
Time
4 min
Temperature
medium heat; filling remains at least 71°C/160°F
11
Drain and discard the cooking water.
Products
water for boiling — 1,500 ml
Action
Discard
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
