Lighter Pelmeni (Beef and Turkey Dumplings)

Using a blend of turkey and lean beef along with light sour cream provides a high-protein, satisfying dumpling meal with significantly lower saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 220 g (1 3/4 cups) all-purpose flour · 770 kcal in the whole recipe
• 1 large egg (50 g) · 72 kcal in the whole recipe
• 250 g (8.8 oz) lean ground beef (7% fat) · 380 kcal in the whole recipe
• 250 g (8.8 oz) ground turkey · 370 kcal in the whole recipe
• 1 medium onion (110 g), finely grated · 44 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 14 g (1 tbsp) butter · 100 kcal in the whole recipe
• 100 g (approx. 7 tbsp) light sour cream (used instead of smetana) · 136 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• Cold water, salt, and black pepper

Method

1. In a bowl, mix flour, egg, a pinch of salt, and about 80 ml warm water; knead into a smooth dough, cover and rest for 20 minutes.

   

2. In a separate bowl, combine lean ground beef, ground turkey, grated onion, minced garlic, salt, black pepper, and 2-3 tbsp cold water for juiciness.

   

3. Roll out dough thinly on a floured surface and cut into small circles (about 60 pieces); place a spoon of filling in each, fold into half-moons and pinch ends together.

   

4. Boil pelmeni in a large pot of salted boiling water for 5-7 minutes until they float, then drain and toss with butter.

   

5. Divide into 4 plates (~15 pelmeni per serving) and serve topped with light sour cream (instead of traditional smetana) and fresh dill.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.