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Recipe details
Pan-Fried Lamb Pelmeni with Tomato-Sour-Cream Sauce
Thin lamb-and-onion pelmeni are boiled until the filling is safely cooked, pan-browned, and served with warmed crushed tomatoes and sour cream. A dinner idea with ingredients and cooking steps in one place.
≈ 208 kcal/100 g · ≈ 933 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.
all-purpose wheat flour130 g
water for dough81 g · For wrappers about 6 cm in diameter and 1.5 mm thick
beaten egg for dough25 g
raw ground lamb100 g
finely minced onion30 g
fine salt for filling3 g
black pepper1 g
water for boiling2,000 ml
salt for boiling water5 g
sunflower oil10 ml
crushed tomatoes50 g
sour cream20 g
Cookware and utensils
Mixing bowl
Rolling pin
6 cm round cutter
Large pot
Slotted spoon
Nonstick frying pan
Directions
01
Mix the flour, dough water, beaten egg, and 1 g of the salt until a shaggy dough forms.
Products
all-purpose wheat flour — 130 g; water for dough — 81 g · For wrappers about 6 cm in diameter and 1.5 mm thick; beaten egg for dough — 25 g; fine salt for filling — 3 g
Action
mix
Time
3 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
all-purpose wheat flour — 130 g; water for dough — 81 g · For wrappers about 6 cm in diameter and 1.5 mm thick; beaten egg for dough — 25 g
Action
rest
Time
15 min
Temperature
room temperature
03
Mix the lamb, onion, remaining salt, and pepper.
Products
raw ground lamb — 100 g; finely minced onion — 30 g; fine salt for filling — 3 g; black pepper — 1 g
Action
combine
Time
2 min
Temperature
cold ingredients
04
Roll the dough to about 1.5 mm thickness and cut eight 6 cm rounds.
Products
all-purpose wheat flour — 130 g
Action
roll
Time
6 min
Temperature
room temperature
05
Place the filling evenly on the rounds, fold each round into a half-moon, press out air, and seal the edges.
Products
raw ground lamb — 100 g; finely minced onion — 30 g; all-purpose wheat flour — 130 g
Action
seal
Time
7 min
Temperature
room temperature
06
Boil the water with the boiling salt, add the pelmeni, and cook gently for 7 minutes until the lamb filling reaches 71°C/160°F.
Products
water for boiling — 2,000 ml; salt for boiling water — 5 g
Action
boil
Time
8 min
Temperature
boiling water; filling 71°C/160°F
07
Drain the pelmeni with a slotted spoon.
Products
water for boiling — 2,000 ml
Action
drain
Time
1 min
Temperature
hot
08
Heat the sunflower oil and pan-fry the drained pelmeni until browned on both sides.
Products
sunflower oil — 10 ml
Action
fry
Time
5 min
Temperature
medium heat
09
Warm the crushed tomatoes in the same pan and remove the pan from the heat.
Products
crushed tomatoes — 50 g
Action
warm
Time
2 min
Temperature
medium heat
10
Spoon sour cream over the pelmeni and tomato sauce.
Products
sour cream — 20 g; crushed tomatoes — 50 g
Action
serve
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
