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Recipe details
Large Beef and Beet Pelmeni, Boiled and Pan-Fried
Beef-and-beet pelmeni are made as larger 6.5 cm dumplings, boiled, then briefly pan-fried for crisp edges. Cooked, squeezed-dry beet adds a subtle earthy sweetness and keeps the filling moist without weakening the seals. A dinner idea with ingredients and cooking steps in one place.
≈ 282 kcal/100 g · ≈ 761 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 flour120 g
warm water for dough72 ml
beaten egg17 g
ground beef80 g
cooked beet, finely grated and squeezed dry25 g
finely grated onion15 g
fine salt2 g
black pepper0.5 g
neutral oil5 g
sour cream30 g
water for boiling250 ml
salt for boiling water5 g
Cookware and utensils
mixing bowl
rolling pin
2.5-inch round cutter
large pot
skillet
slotted spoon
Directions
01
Mix the flour, warm dough water, and beaten egg into a dough.
Products
all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it.
Products
all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
knead and rest
Time
20 min
Temperature
room temperature
03
Combine the beef, squeezed beet, onion, salt, and pepper.
Products
ground beef — 80 g; cooked beet, finely grated and squeezed dry — 25 g; finely grated onion — 15 g; fine salt — 2 g; black pepper — 0.5 g
Action
combine
Time
3 min
Temperature
refrigerated ingredients
04
Roll the dough to about 1 mm thick and cut twelve 6.5 cm rounds.
Products
all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
roll and cut
Time
8 min
Temperature
room temperature
05
Divide all the filling among the twelve rounds, seal each dumpling as a half-moon, and press the two ends together.
Products
ground beef — 80 g; cooked beet, finely grated and squeezed dry — 25 g; finely grated onion — 15 g; fine salt — 2 g; black pepper — 0.5 g
Action
fill and shape
Time
8 min
Temperature
room temperature
06
Bring the boiling water and salt to a rolling boil.
Products
water for boiling — 250 ml; salt for boiling water — 5 g
Action
boil
Time
4 min
Temperature
100°C / 212°F
07
Boil the pelmeni in batches until they float and the beef center reaches 71°C / 160°F.
Products
ground beef — 80 g; cooked beet, finely grated and squeezed dry — 25 g; all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g; water for boiling — 250 ml
Action
boil and check
Time
7 min
Temperature
filling center 71°C / 160°F
08
Heat the oil in the skillet over medium heat.
Products
neutral oil — 5 g
Action
heat
Time
2 min
Temperature
medium heat
09
Pan-fry the drained pelmeni until both sides are lightly browned.
Products
neutral oil — 5 g; ground beef — 80 g; cooked beet, finely grated and squeezed dry — 25 g; all-purpose flour — 120 g; warm water for dough — 72 ml; beaten egg — 17 g
Action
pan-fry
Time
5 min
Temperature
medium heat
10
Serve the pan-fried pelmeni with sour cream.
Products
sour cream — 30 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
