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Recipe details
Pelmeni with Lamb, Butter, and Sour Cream
Thin lamb pelmeni with grated onion and pepper are boiled until the filling reaches 71°C/160°F, then tossed with butter and served with sour cream. A dinner idea with ingredients and cooking steps in one place.
≈ 300 kcal/100 g · ≈ 1,169 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 flour180 g
warm water for dough112.5 ml
beaten egg, 25 g used in dough25 g
ground lamb120 g
finely grated onion20 g
fine salt for filling5 g
black pepper1 g
salt for dough5 g
salt for boiling water60 g
butter10 g
sour cream30 g
Cookware and utensils
Mixing bowl
Rolling pin
6 cm round cutter
Large pot
Slotted spoon
Instant-read thermometer
Directions
01
Mix the flour and 5 g salt in a bowl, make a well, and add the warm water and 25 g beaten egg.
Products
all-purpose flour — 180 g; salt for dough — 5 g; warm water for dough — 112.5 ml; beaten egg, 25 g used in dough — 25 g
Action
Mix
Time
3 min
Temperature
warm water
02
Knead the dough until smooth, cover it, and let it rest.
Products
all-purpose flour — 180 g; warm water for dough — 112.5 ml; beaten egg, 25 g used in dough — 25 g
Action
Rest
Time
10 min
Temperature
room temperature
03
Combine the lamb, grated onion, filling salt, and pepper.
Products
ground lamb — 120 g; finely grated onion — 20 g; fine salt for filling — 5 g; black pepper — 1 g
Action
Combine
Time
3 min
Temperature
refrigerated ingredients
04
Roll the dough to about 1 mm thick and cut twelve 6 cm rounds.
Products
all-purpose flour — 180 g
Action
Roll and cut
Time
8 min
Temperature
room temperature
05
Place 10 g filling on each round, fold each into a half-moon, pinch the edge closed, and bring the two corners together.
Products
ground lamb — 120 g; finely grated onion — 20 g; fine salt for filling — 5 g; black pepper — 1 g
Action
Shape
Time
12 min
Temperature
room temperature
06
Bring a large pot of water and the boiling salt to a rolling boil.
Products
salt for boiling water — 60 g
Action
Boil
Time
5 min
Temperature
boiling water
07
Add the pelmeni, stir once, and boil until they float and the lamb filling reaches 71°C/160°F.
Products
ground lamb — 120 g; all-purpose flour — 180 g; beaten egg, 25 g used in dough — 25 g
Action
Cook
Time
8 min
Temperature
71°C/160°F at the filling center
08
Lift out the pelmeni, toss them with the butter, and serve with sour cream.
Products
butter — 10 g; sour cream — 30 g
Action
Serve
Time
2 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available