Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound ground beef
- 1 medium onion, minced
- 1 tablespoon chopped fresh dill or 1 tsp. dried dill
- Salt, pepper
- Pelmeni/Vareniki dough
- White of 1 small egg, beaten
- Water, chicken or beef broth
- 1/2 cup butter
- =
Directions
Mix ground beef, onion, dill, salt and pepper to taste and enough water, about 1 cup, to make soft mixture. Roll our
Pelmeni/Vareniki Dough, 3 or 4 at a time, to 3-inch circles. Place 1-tablespoon filling on each dough round. Brush edges with water. Fold to form half moons, pinch opposite ends to one another to seal. Repeat with remaining balls
of dough. Brush pelmeni with beaten egg white. Bring large pot full of salted water to boil. Without crowding,
drop pelmeni into boiling water, stirring to prevent sticking, until the pelmeni come to the surface, about
4 - minutes. Remove with slotted spoon. Melt butter over medium heat and drizzle over pelmeni. Or serve pelmeni
with sour cream. Makes 100 pelmeni.