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Baked Pelmeni in Pots with Liver

Try baked pelmeni — they're so good! When I want to turn dinner into a little family celebration, I set everything else aside and make something extra special. Baked pelmeni (Russian meat dumplings) are on that short list — and not just plain pelmeni, but ones baked under a savory liver sauce! Here are my tips, in case they come in handy for you, too.

MaksichkaAuthor avatar
Recipe author
Dumplings in pots with liver
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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 36 % 10 g
Fats 29 % 8 g
Carbohydrates 36 % 10 g
146 kcal
GI: 22 / 0 / 78
    1. Peel the onion and carrot; slice the onion into half-moons and cut the carrot into thin sticks.
    1. Put the vegetables in a skillet, fry them in the vegetable oil for 3–4 minutes, then season with salt.
    1. Rinse the liver, add it to the vegetables, stir, and simmer for 5 minutes.
    1. Add the ketchup and sour cream, pour in the hot water (or broth), and stir. Simmer until the liver is fully cooked.
    1. Set out your pots and put some of the liver gravy in each, then an equal portion of pelmeni.
    1. Spoon the remaining gravy over the top and cover the pots with their lids.
    1. Bake the pelmeni in an oven preheated to 400°F (200°C) for 15 minutes.
  • Serve hot and enjoy!

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

  • Sour cream of 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
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ketchup - 93  kcal/100g
  • Chicken liver - 140  kcal/100g
  • Semi-finished dumplings - 255  kcal/100g

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