Baked Pelmeni in Tomato Sauce with Cheese

1. 1 Pelmeni (meat dumplings)pack 800 g ≈ $8.00 150 g
2. 2 Tomato pastepack 140 g ≈ $1.00 20 g
3. 3 Button mushrooms≈ $7.50 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Ground black pepper 1 g
6. 6 Carrots≈ $1.50 per kg 40 g
7. 7 Onions≈ $1.60 per kg 40 g
8. 8 Hard cheesepack 200 g ≈ $2.70 30 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Sunflower oil 10 ml
11. 11 Tomatoes≈ $4.67 per kg 60 g
12. 12 Salt 1 g

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

Method

1. Preheat oven to 350°F (180°C). Grate the carrot⁶, dice the onion⁷, mushrooms, and tomato².

2. Sauté the carrot⁶ and onion⁷ in oil for 5 minutes, then add the mushrooms and cook another 5 minutes until all moisture evaporates.

3. Stir in tomato² paste, diced tomato¹¹, minced garlic⁴, black pepper, and salt. Simmer for 5 minutes.

4. Boil pelmeni¹ for 5 minutes after they float, then transfer to baking dishes.

5. Pour the vegetable sauce over the pelmeni¹, sprinkle with grated cheese, and bake for 15 minutes until golden brown.

6. Garnish with chopped fresh dill⁹ before serving.