Pelmeni with Feta-Cheese Garlic Topping and Tomatoes

1. 1 Pelmeni (meat dumplings)pack 800 g ≈ $8.00 150 g
2. 2 Feta or brined cheesepack 200 g ≈ $3.00 40 g
3. 3 Hard cheesepack 200 g ≈ $2.70 30 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Tomatoes≈ $4.67 per kg 80 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil pelmeni¹ in salted water for 7 minutes until almost done, drain, and transfer to a baking dish.

2. Grate the hard³ cheese, mash the feta² with a fork, press the garlic⁵, and finely chop the dill⁴.

3. Mix the cheeses, garlic⁵, dill⁴, and egg into a smooth batter.

4. Slice tomatoes⁶ into half-rings and arrange them over the pelmeni¹.

5. Spread the cheese mixture evenly on top.

6. Bake at 350°F (180°C) for 10–15 minutes until golden brown.

7. Serve hot.