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Pelmeni Baked in Sour Cream in a Clay Pot

An easy but very tasty dish, nice enough for company! Pelmeni baked in sour cream in a clay pot are simple in both ingredients and method, yet delicious and special enough for a celebration. Sure, it takes more time than just boiling pelmeni, but the flavor is in another league. You can speed things up by using store-bought pelmeni. Serve it for an everyday dinner or on a holiday table.

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Dumplings in sour cream in potty
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 3 g
Fats 32 % 8 g
Carbohydrates 56 % 14 g
140 kcal
GI: 20 / 0 / 80

Cooking method

  1. Step 1:

    Step 1

    How do you make pelmeni baked in sour cream in a clay pot? Without thawing them, fry the pelmeni in melted butter in a hot skillet until browned on both sides. The clay pots should be prepped ahead of time: soak them in cold clean water for an hour before baking. This simple trick makes the food in the pot especially tasty and fragrant. Grease the bottom of the pot with a little oil and transfer the pelmeni from the skillet into it.

  2. Step 2:

    Step 2

    In the same skillet, sauté the finely chopped onion and grated carrot in the butter until golden.

  3. Step 3:

    Step 3

    Spoon the sautéed vegetables over the pelmeni. Make the pouring sauce: in a cup, combine the sour cream, salt, and ground black pepper, add clean water, and stir. Pour this mixture into the pot, filling it up to the "shoulder" so the liquid won't boil over. Cover the pot with its lid, place it in a cold oven, set the temperature to 350°F (180°C), and bake for 40 minutes.

  4. Step 4:

    Step 4

    Serve sprinkled with fresh parsley.

  5. Step 5:

    Step 5

    Enjoy!

  • Keep in mind that everyone's oven is different, so the temperature and baking time may vary from what's given here. For any baked dish to come out well, it helps to know your own oven's quirks!
  • If you use a pre-made spice blend, be sure to read the label — these blends often already contain salt, so account for that or you risk over-salting the dish.
  • For secrets, hacks, and all the most useful tips, read our article: "Cream and sour cream in creamy sauces: how to keep them from curdling."

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Semi-finished dumplings - 255  kcal/100g

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