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Fried dumplings with sour cream in a pan

Pan-Fried Dumplings in Sour Cream

A simple, tasty, filling dinner in 20 minutes! Pan-fried dumplings in sour cream are a great quick fix for when you have neither the time nor the energy to really cook. Store-bought or homemade dumplings both work — with meat or any other filling you like. (These are pelmeni, small Russian meat-filled dumplings, similar to tortellini.)

Julia M.

Recipe author

Fried dumplings with sour cream in a pan

Composition / ingredients

Servings:

Dumplings, frozen

350

Sour cream

100

Water

300

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 36 % 10 g

Carbohydrates 54 % 15 g

166 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

How do you pan-fry dumplings in sour cream? Gather the ingredients. Use the dumplings straight from the freezer — no need to thaw them first. I use 15% sour cream. Any spices you like will do; you can even keep it simple with just ground pepper.
Step 2:

Heat a skillet until hot and add a little vegetable oil. Add the frozen dumplings and fry them on both sides until golden.
Step 3:

In a separate cup, stir the sour cream together with the water. Add a little salt and your spices.
Step 4:

Pour the sour cream sauce over the dumplings, bring it to a boil, and cover with a lid. Cook over low heat for about 15 minutes.
Step 5:

By now the dumplings have plumped up, soaked in all the liquid, and taken on the flavor of the sour cream. Sprinkle the finished dumplings with fresh herbs and serve. Enjoy!

Sour cream can curdle over heat — to keep the sauce smooth, warm it gently and avoid a hard boil once it's added.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can give the dish an off, characteristic flavor.
Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.