Pan-Fried Pelmeni with Onions
The tastiest, heartiest, quickest dinner for the whole family! Try pan-fried pelmeni (Russian meat dumplings) with onions — surprise your family with an amazing dish that takes no more than 15 minutes to make! For grown-ups and kids alike, with ketchup, sour cream, and more!
Cooking method
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Step 1:
How do you pan-fry pelmeni with onions? Gather all the ingredients in the recipe. You can use homemade frozen pelmeni or store-bought. Use olive oil or any neutral vegetable oil. You can also add your favorite dry spices and seasonings to taste. I sometimes add a clove of garlic, minced as fine as possible.
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Step 2:
Peel the onion and cut it into thin half-rings, or a bit finer.
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Step 3:
Heat a little vegetable oil in a heavy-bottomed skillet. Add the onion and cook for a few seconds, until it turns slightly translucent.
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Step 4:
Add the pelmeni to the onion in a single even layer. Season with salt, pepper, and your favorite spices. I sometimes use a blend of herbes de Provence or a pinch of khmeli-suneli. Stir everything well. Turn the heat down to low, cover the skillet, and let the pelmeni cook for 10–15 minutes. Mine were small, so 10 minutes was enough.
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Step 5:
After two or three minutes, lift the lid and check that the onion and pelmeni aren't scorching. Frozen pelmeni sometimes release enough liquid to cook in. If there's no liquid, pour in 2–3 tablespoons of water and cover again. Stir the pelmeni 2–3 times as they cook.
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Step 6:
When the time is up, remove the lid, turn the heat up a bit, and fry the pelmeni, stirring, to your desired crispness. Sprinkle the finished pelmeni with finely chopped fresh herbs.
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Step 7:
Serve hot.
- Fried pelmeni can be served as a dish on their own. They go wonderfully with all kinds of store-bought and homemade sauces. Serve them with lecho, adjika, or any salads from your winter preserves. Thanks to how simple they are, fried pelmeni are a real lifesaver for beginner cooks and students. Enjoy!
- To keep your eyes from stinging while you cut onions, rinse the onion and the knife in cold water. Your cutting board won't hold onto the onion smell if you rub it with a piece of lemon before slicing.
- If you use ready-made spice blends, be sure to read the ingredient list on the package. Salt is often already included, so account for that or you risk over-salting the dish.
- Any oil is only good up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best for frying, and which are better left out entirely, read here.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Semi-finished dumplings - 255 kcal/100g
