Baked Dumpling Casserole with Cheese

1. 1 Pelmeni (meat dumplings)pack 800 g ≈ 5,46 € 150 g
2. 2 Sour cream 15%pack 300 g ≈ 0,89 € 40 g
3. 3 Tomato pastepack 140 g ≈ 0,60 € 15 g
4. 4 Sunflower oil 10 ml
5. 5 Onions≈ 1,37 € per kg 40 g
6. 6 Carrots≈ 1,26 € per kg 40 g
7. 7 Mustard 5 g
8. 8 Canned green peaspack 400 g ≈ 0,70 € 40 g
9. 9 Hard cheesepack 200 g ≈ 2,19 € 40 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Tomatoes≈ 3,93 € per kg 70 g

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

Method

1. Boil the dumplings in salted water for 8–10 minutes until they float and soften, then drain.

2. Finely chop the onion⁵, grate the carrot⁶ on a box grater, and dice the tomatoes³.

3. Sauté the onion⁵ and carrot⁶ in oil for 5–7 minutes until tender.

4. Stir in the tomato³ paste, sour² cream, mustard, salt, pepper, and tomatoes¹², then simmer for 5 minutes.

5. Add the green peas, mix well, and warm through for 2 minutes.

6. Combine the sauce with the dumplings, transfer to a baking dish, and sprinkle with grated cheese.

7. Bake at 375°F (190°C) for 20 minutes until the cheese is golden and bubbly.