Fried dumplings with sour cream in a frying pan

Simple, delicious and satisfying dinner in 20 minutes! Fried dumplings with sour cream in a frying pan are a great dish in a hurry when there is absolutely no time or desire to cook something. Suitable for both purchased and homemade dumplings, with meat or any other filling to your taste.

Julia M.

Recipe author

Fried dumplings with sour cream in a pan

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Composition / ingredients

servings:

Dumplings ready

350

Sour cream

100

Water

300

Vegetable oil

Salt

to taste

Spices dry

to taste

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

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to fry dumplings with sour cream in a frying pan? prepare the necessary ingredients for this. Take the dumplings immediately frozen. It is not necessary to defrost them before cooking. I use sour cream with 15% fat content. Take any spices to your liking. You can only do with ground pepper.
Step 2:
Heat the frying pan to a hot state and pour a little vegetable oil. Lay out the frozen dumplings and fry them on both sides until golden brown.
Step 3:
In a separate glass, mix sour cream with water. Add a little salt and spices.
Step 4:
Pour the sour cream sauce over the dumplings, bring everything to a boil and cover with a lid. Cook the dumplings over low heat for about 15 minutes.
Step 5:
During cooking, the dumplings increased in size, absorbed all the liquid and completely soaked in sour cream flavor. Sprinkle the finished dumplings with fresh herbs and serve to the table. Bon appetit!

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they do not curdle?"

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.