Pan-Cooked Pelmeni with Vegetables

Cooking method

1. Step 1:

   

   Here's the simple set of ingredients you'll need to make pan-cooked pelmeni with vegetables.

   Peel the carrot, garlic, and onion. Halve the bell pepper and remove the stem and seeds. Rinse all the vegetables in clean water.

2. Step 2:

   

   Grate the carrot on the coarse side of a grater, or cut it into thin sticks. Chop the onion small, and cut the pepper into small cubes or strips, whichever you prefer. Heat the vegetable oil in a skillet and add the chopped vegetables to sauté. Stirring, cook over high heat for about three to five minutes.

3. Step 3:

   

   Dice the tomato. You can peel it first if you like: pour boiling water over it, let it sit about a minute, then drain — the skin will slip right off. Mince the garlic as finely as you can, or run it through a press. Add it to the pan and cook over high heat for another three minutes. (Don't forget to stir now and then.)

4. Step 4:

   

   Season the sautéed vegetables with salt to taste. At this point you can add your favorite spices and seasonings. Lay the frozen pelmeni in a single layer in the pan, not too tightly packed (they swell as they cook and can stick together).

5. Step 5:

   

   Pour in boiling water so it almost covers the pelmeni. Add a bay leaf.

   Once it comes to a boil, cover the pan tightly, lower the heat to medium, and cook for about ten minutes.

6. Step 6:

   

   Then take off the lid, sprinkle the finished pelmeni with finely chopped herbs, and add pepper if you like. Serve hot. You get wonderfully juicy, tasty pelmeni in a bright, savory sauce.