Делитесь своими рецептами для пельменей
Делитесь своими рецептами для пельменей! is a medium Russian recipe that serves 4. 230 calories per serving. Recipe by oblomoff on YouTube.
Prep: 16 min | Cook: 37 min | Total: 1 hr 3 min
Cost: $7.80 total, $1.95 per serving
Ingredients
- 1 medium Onion (thinly sliced)
- 2 tablespoons Neutral Oil (for sautéing and frying (vegetable or canola oil))
- 200 grams Champignon Mushrooms (cleaned and sliced)
- 2 cloves Garlic (minced)
- 500 grams Frozen Pelmeni (beef or pork filled, store‑bought)
- 1 piece Bouillon Cube (beef or chicken flavor)
- 2 cups Water (hot, for dissolving bouillon)
- 1 small Red Chili Pepper (thinly sliced; optional for heat)
- 1/2 cup Sour Cream (full‑fat, for richness)
- to taste Salt
Instructions
Prepare Vegetables
Thinly slice the onion, clean and slice the mushrooms, mince the garlic, and thinly slice the chili pepper.
Time: PT5M
Make Hot Broth
Bring 2 cups of water to a boil, dissolve the bouillon cube, and set the broth aside.
Time: PT5M
Temperature: 100°C
Sauté Onion
Heat 1 tablespoon of oil in the skillet over medium heat. Add the sliced onion and sauté until it turns golden brown.
Time: PT5M
Temperature: Medium heat
Add Mushrooms
Add the sliced mushrooms to the onions and cook, stirring, until the mushrooms release their moisture and start to brown.
Time: PT4M
Temperature: Medium heat
Finish with Garlic
Add the minced garlic and cook for about 1 minute, just until fragrant.
Time: PT1M
Temperature: Medium heat
Set Aside Mushroom Mix
Transfer the mushroom‑onion‑garlic mixture to a bowl and set aside while you fry the pelmeni.
Time: PT1M
Fry Pelmeni
Add the remaining 1 tablespoon of oil to the same skillet, increase to medium‑high heat, and add the frozen pelmeni in a single layer. Fry, stirring occasionally, until the bottoms are crisp and golden.
Time: PT5M
Temperature: Medium‑high heat
Add Dry Bouillon
Sprinkle the remaining bouillon cube (dry) over the fried pelmeni.
Time: PT1M
Deglaze with Hot Broth
Pour the hot broth over the pelmeni, scraping up any browned bits from the pan.
Time: PT2M
Temperature: Hot
Simmer
Cover the skillet with a lid and let the pelmeni simmer in the broth for 10 minutes.
Time: PT10M
Temperature: Low simmer
Add Chili
Stir in the sliced chili pepper and cook for another minute.
Time: PT1M
Temperature: Low heat
Combine Mushroom Mix and Sour Cream
Return the mushroom‑onion mixture to the skillet, add the sour cream, and stir until the sauce is smooth and coats the pelmeni.
Time: PT3M
Temperature: Low heat
Season and Rest
Season with salt to taste, cover again, and let the dish rest for 5 minutes so flavors meld.
Time: PT5M
Serve
Serve the pelmeni hot, spooning extra sauce onto each plate. Optional garnish: a drizzle of extra sour cream or fresh herbs.
Time: PT1M
Nutrition Facts
- Calories
- 230
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Onion: Shallot, Leek
- Instead of Neutral Oil: Olive oil (use less for high heat), Sunflower oil
- Instead of Champignon Mushrooms: Button mushrooms, Cremini mushrooms
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Frozen Pelmeni: Homemade dumplings, Frozen ravioli
- Instead of Bouillon Cube: Instant stock powder (1 tsp), Homemade broth (1 cup)
- Instead of Water: Chicken broth, Vegetable broth
- Instead of Red Chili Pepper: Red pepper flakes (1/2 tsp), Jalapeño (1 small)
- Instead of Sour Cream: Greek yogurt (plain), Crème fraîche
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Large Skillet
- Saucepan or Kettle
- Wooden Spoon or Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups
- Lid for Skillet
Critical Steps — Do Not Skip
- Fry pelmeni until a golden crust forms before adding liquid.
- Simmer covered for exactly 10 minutes to finish cooking the dumplings without over‑softening.
- Stir in sour cream off high heat to avoid curdling.
Chef Tips from the Video
- Use a high‑smoke‑point oil (like canola) for the initial fry to get a crisp crust.
- For extra depth, use a homemade chicken or beef broth instead of a bouillon cube.
- Finish with a sprinkle of fresh dill or chives for a bright contrast.
Troubleshooting
Pelmeni become soggy instead of having a crust.
Make sure the pan is hot before adding pelmeni and avoid adding too much oil. Fry in batches if necessary.
Sauce separates after adding sour cream.
Remove the pan from high heat before stirring in sour cream, and whisk gently to incorporate.
The dish is too salty.
Dilute with a little extra broth or water and add more sour cream to balance the flavor.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Freezer: Pelmeni can be frozen raw; this dish is best eaten fresh and is not recommended for long‑term freezing after cooking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mushroom‑onion‑garlic mixture up to step 5 and keep warm.
- The broth can be made ahead and stored hot in a thermos.
- Reheat leftovers gently over low heat, adding a little water or broth to restore sauce consistency.
Frequently Asked Questions
What is the cultural significance and history of pelmeni in Russian cuisine?
Pelmeni are a traditional Russian dumpling that originated in Siberia as a portable, hearty meal for hunters and travelers. They spread across Russia and became a staple comfort food, often served with butter, sour cream, or broth.
What are the traditional regional variations of pelmeni in Russian cuisine?
In the Ural region, pelmeni are often filled with a mix of pork, beef, and lamb, while in Siberia they may include wild game. Some regions add herbs or onions to the filling, and serving styles range from boiled in broth to pan‑fried for a crispy texture.
How are pelmeni traditionally served in Russia?
Classic Russian pelmeni are boiled and served hot in a simple broth or with a dollop of sour cream and a sprinkle of black pepper. They are also enjoyed pan‑fried after boiling to add a crunchy exterior, as in this recipe.
During which occasions or celebrations are pelmeni commonly prepared in Russian culture?
Pelmeni are popular for family gatherings, winter holidays, and New Year celebrations because they are easy to make in large batches and provide comforting warmth during cold months.
What other Russian dishes pair well with pelmeni?
Pelmeni pair nicely with traditional Russian soups like borscht or shchi, a side of pickled vegetables, and a simple beet salad (vinegret). A glass of kvass or light vodka also complements the meal.
What makes this fried‑then‑simmered pelmeni dish special in Russian cuisine?
The technique of first frying the pelmeni creates a golden crust that adds texture, while finishing them in a mushroom‑onion broth infused with sour cream gives a rich, creamy flavor not found in the classic boiled version.
What are the most common mistakes to avoid when making fried pelmeni with mushroom sauce?
Common errors include overcrowding the pan, which prevents a crust from forming, adding sour cream to boiling liquid causing curdling, and under‑seasoning the broth. Follow the critical steps to ensure a perfect texture and flavor.
Why does this recipe fry the pelmeni before simmering instead of boiling them directly?
Frying creates a caramelized crust that adds flavor and texture, while simmering afterward finishes cooking the interior and lets the dumplings absorb the mushroom‑broth sauce, resulting in a more complex dish.
Can I make this fried pelmeni dish ahead of time and how should I store it?
Yes, you can prepare the mushroom‑onion mixture and broth ahead of time. Store them separately in the refrigerator and combine with freshly fried pelmeni when ready to serve. Reheat gently on the stove, adding a splash of broth if needed.
What does the YouTube channel oblomoff specialize in?
The YouTube channel oblomoff focuses on practical, no‑nonsense home cooking tutorials, often featuring Russian comfort foods, quick weeknight meals, and tips for making classic dishes more flavorful.
How does the YouTube channel oblomoff's approach to Russian cooking differ from other cooking channels?
Oblomoff emphasizes straightforward techniques, minimal equipment, and clever flavor upgrades—like frying then braising pelmeni—while keeping recipes accessible for everyday home cooks, unlike more elaborate or gourmet‑focused Russian cooking channels.
Last updated: August 16, 2026
