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Recipe details
Baked Turkey-and-Cabbage Pelmeni with Sour-Cream Egg Topping
Turkey-and-blanched-cabbage pelmeni are boiled until the poultry filling reaches a safe temperature, then baked under a set sour-cream and egg topping. A dinner idea with ingredients and cooking steps in one place.
≈ 170 kcal/100 g · ≈ 801 kcal/serving
59 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 5 cm in diameter and 1.5 mm thick
beaten egg for dough25 g
raw ground turkey100 g
finely shredded green cabbage50 g
fine salt5 g
black pepper1 g
water for boiling2,500 ml
salt for boiling water5 g
beaten egg for baking50 g
sour cream30 g
Cookware and utensils
Mixing bowl
Rolling pin
5 cm round cutter
Large pot
Slotted spoon
Small baking dish
Oven
Directions
01
Mix the flour, dough water, beaten dough egg, and 2 g salt until a dough forms.
Products
all-purpose wheat flour — 130 g; water for dough — 81 g · For wrappers about 5 cm in diameter and 1.5 mm thick; beaten egg for dough — 25 g; fine salt — 5 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 5 cm in diameter and 1.5 mm thick; beaten egg for dough — 25 g
Action
rest
Time
15 min
Temperature
room temperature
03
Blanch the shredded cabbage in boiling water for 2 minutes and drain it thoroughly.
Products
finely shredded green cabbage — 50 g; water for boiling — 2,500 ml
Action
blanch
Time
3 min
Temperature
boiling water
04
Mix the turkey, cabbage, 2 g salt, and pepper.
Products
raw ground turkey — 100 g; finely shredded green cabbage — 50 g; fine salt — 5 g; black pepper — 1 g
Action
combine
Time
3 min
Temperature
cold ingredients
05
Roll the dough to 1.5 mm thickness and cut ten 5 cm rounds.
Products
all-purpose wheat flour — 130 g
Action
roll
Time
6 min
Temperature
room temperature
06
Divide the filling evenly among the rounds, fold each into a half-moon, and seal the edges firmly.
Products
raw ground turkey — 100 g; finely shredded green cabbage — 50 g; all-purpose wheat flour — 130 g
Action
seal
Time
7 min
Temperature
room temperature
07
Boil the remaining water with the boiling salt, add the pelmeni, and cook them for 7 minutes until the turkey reaches 74°C/165°F.
Products
water for boiling — 2,500 ml; salt for boiling water — 5 g
Action
boil
Time
8 min
Temperature
boiling water; filling 74°C/165°F
08
Transfer the boiled pelmeni to the baking dish.
Products
water for boiling — 2,500 ml
Action
transfer
Time
1 min
Temperature
hot
09
Whisk the baking egg with the sour cream and remaining salt.
Products
beaten egg for baking — 50 g; sour cream — 30 g; fine salt — 5 g
Action
whisk
Time
2 min
Temperature
room temperature
10
Pour the egg mixture over the pelmeni.
Products
beaten egg for baking — 50 g; sour cream — 30 g
Action
pour
Time
1 min
Temperature
room temperature
11
Bake at 200°C/400°F until the topping is set and reaches 71°C/160°F.
Products
beaten egg for baking — 50 g; sour cream — 30 g
Action
bake
Time
10 min
Temperature
oven 200°C/400°F; topping 71°C/160°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available