Dumplings with Sour Cream
Boiled dumplings with butter, sour cream, and dill. A quick, hearty lunch.
- Time
- 15 min
- Serving
- 724 kcal
- Ingredients
- ≈ $2.65
- Protein
- 25 g
Ingredients
- 1 Pelmeni (meat dumplings)pack 800 g ≈ $8.00 220 g
- 2 Sour cream 15%pack 300 g ≈ $1.60 40 g
- 3 Butterpack 180 g ≈ $1.58 7 g
- 4 Dillpack 50 g ≈ $1.80 5 g
- 5 Salt 1 g
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 2 liters of water to a boil in a pot over high heat, then salt it—it will boil in 5–7 minutes.
Drop in frozen dumplings, stir with a spoon so they don’t stick together.
Simmer on medium heat for 5–7 minutes after they float, until the dough is tender and the filling is hot and fully cooked.
Drain in a colander for 1–2 minutes to let excess water run off.
Transfer to a plate, add butter3, let it melt, and toss to coat. Finely chop the dill4.
Serve with sour2 cream, sprinkled with dill4 and black pepper.
Tips
- Why it works
- Boil dumplings until they float to check they’re fully cooked inside. Undercooked ones stay dense and sink.
- Substitutions
- Use plain yogurt instead of sour cream (same amount) or swap butter for oil (7g) if you prefer a lighter finish.
- Common mistakes
- Overcrowding the pot lowers water temperature; dumplings stick together and cook unevenly. Space them out.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat in a dry pan for 2–3 minutes until hot. Freezes poorly.
- Serve with
- Pair with a simple cucumber salad for a light contrast or add a slice of pickled onion for tang.
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