Делитесь своими рецептами для пельменей!

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

1. Prepare Vegetables

   Thinly slice the onion, clean and slice the mushrooms, mince the garlic, and thinly slice the chili pepper.

   Time: PT5M

2. 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

3. 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

4. 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

5. Finish with Garlic

   Add the minced garlic and cook for about 1 minute, just until fragrant.

   Time: PT1M

   Temperature: Medium heat

6. Set Aside Mushroom Mix

   Transfer the mushroom‑onion‑garlic mixture to a bowl and set aside while you fry the pelmeni.

   Time: PT1M

7. 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

8. Add Dry Bouillon

   Sprinkle the remaining bouillon cube (dry) over the fried pelmeni.

   Time: PT1M

9. Deglaze with Hot Broth

   Pour the hot broth over the pelmeni, scraping up any browned bits from the pan.

   Time: PT2M

   Temperature: Hot

10. Simmer

    Cover the skillet with a lid and let the pelmeni simmer in the broth for 10 minutes.

    Time: PT10M

    Temperature: Low simmer

11. Add Chili

    Stir in the sliced chili pepper and cook for another minute.

    Time: PT1M

    Temperature: Low heat

12. 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

13. Season and Rest

    Season with salt to taste, cover again, and let the dish rest for 5 minutes so flavors meld.

    Time: PT5M

14. 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