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Generating an image for this exact recipe… Pelmeni with Beef, Mushrooms, and Cabbage, Pan-Fried

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Recipe details

Pelmeni with Beef, Mushrooms, and Cabbage, Pan-Fried

Name: Pelmeni with Beef, Mushrooms, and Cabbage, Pan-Fried
Total time: 60 min
Yield: 1
Cuisine: Eastern European
Ingredients: 120 g wheat flour; 75 ml water for dough; 17 g beaten large egg, 17 g, for dough; 50 g raw ground beef; 25 g finely chopped mushrooms; 25 g finely shredded cabbage; 15 g finely diced onion; 1.2 g fine salt; 0.5 g black pepper; 1,000 ml boiling water for cooking; 10 g salt for cooking water; 15 ml neutral oil for pan-frying; 30 g sour cream, for serving

EN RU

Pan-fried pelmeni filled with beef, softened mushrooms, cabbage, and onion; boiling cooks the filling before a brief skillet finish adds a lightly browned surface. A dinner idea with ingredients and cooking steps in one place.

≈ 258 kcal/100 g · ≈ 773 kcal/serving

60 minAdvancedEastern European

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

wheat flour120 g
water for dough75 ml
beaten large egg, 17 g, for dough17 g
raw ground beef50 g
finely chopped mushrooms25 g
finely shredded cabbage25 g
finely diced onion15 g
fine salt1.2 g
black pepper0.5 g
boiling water for cooking1,000 ml
salt for cooking water10 g
neutral oil for pan-frying15 ml
sour cream, for serving30 g

Cookware and utensils

Skillet
Mixing bowl
Rolling pin
6 cm round cutter
Large pot
Slotted spoon

Directions

01
Sauté the mushrooms, cabbage, and onion in half the oil until softened and dry
Products
finely chopped mushrooms — 25 g; finely shredded cabbage — 25 g; finely diced onion — 15 g; neutral oil for pan-frying — 15 ml
Action
Sauté
Time
3 min
Temperature
Medium heat
02
cool them
Products
finely chopped mushrooms — 25 g; finely shredded cabbage — 25 g; finely diced onion — 15 g; neutral oil for pan-frying — 15 ml
Action
Sauté
Time
3 min
Temperature
Medium heat
03
Mix the flour, dough water, and beaten egg into a firm dough.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Mix
Time
5 min
Temperature
Room temperature
04
Cover the dough and rest it for 10 minutes.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Rest
Time
10 min
Temperature
Room temperature
05
Combine the beef with the cooled vegetables, salt, and pepper.
Products
raw ground beef — 50 g; finely chopped mushrooms — 25 g; finely shredded cabbage — 25 g; finely diced onion — 15 g; fine salt — 1.2 g; black pepper — 0.5 g
Action
Combine
Time
3 min
Temperature
Cold filling
06
Roll the dough to about 1.5 mm thick.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Roll
Time
5 min
Temperature
Room temperature
07
Cut 18 rounds measuring 6 cm across.
Products
wheat flour — 120 g; water for dough — 75 ml; beaten large egg, 17 g, for dough — 17 g
Action
Cut
Time
3 min
Temperature
Room temperature
08
Divide the complete filling evenly among the rounds
Products
raw ground beef — 50 g; finely chopped mushrooms — 25 g; finely shredded cabbage — 25 g; finely diced onion — 15 g; fine salt — 1.2 g; black pepper — 0.5 g
Action
Shape
Time
5 min
Temperature
Cold filling
09
fold and pinch each into a sealed pelmeni shape
Products
raw ground beef — 50 g; finely chopped mushrooms — 25 g; finely shredded cabbage — 25 g; finely diced onion — 15 g; fine salt — 1.2 g; black pepper — 0.5 g
Action
Shape
Time
5 min
Temperature
Cold filling
10
Bring the boiling water and salt to a rolling boil.
Products
boiling water for cooking — 1,000 ml; salt for cooking water — 10 g
Action
Boil
Time
4 min
Temperature
212°F / 100°C
11
Boil the pelmeni for 6 minutes after they return to a boil, until the beef reaches 160°F/71°C.
Products
boiling water for cooking — 1,000 ml; salt for cooking water — 10 g; raw ground beef — 50 g
Action
Cook
Time
6 min
Temperature
Boiling water; filling 160°F/71°C
12
Drain the pelmeni and pan-fry them in the remaining oil until lightly browned.
Products
neutral oil for pan-frying — 15 ml
Action
Pan-fry
Time
5 min
Temperature
Medium-high heat
13
Serve the pelmeni with sour cream.
Products
sour cream, for serving — 30 g
Action
Serve
Time
3 min
Temperature
Hot

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