Pelmeni simmered in sour cream sauce
Plain boiled pelmeni are familiar enough, but cooking them in sour cream sauce makes a lovely change. I usually use individual pots in the oven, but this time I was short of time and made them in a frying pan. They turned out beautifully, served with a fresh vegetable salad.
Adjust servings in the full version
If you have large dumplings, it will most likely take more time. Just add a little hot water and continue simmering until done.
Cut a large onion into small cubes.
Pour some vegetable oil into a wide frying pan and add chopped onion. I always add salt to the onions right away, it seems to me that then they fry better.
After lightly frying the onion, pour the frozen dumplings into the frying pan. They should lie in one layer and be loose enough to be easy to turn while they brown. In addition, after adding the sauce, the dumplings will swell. That's why we needed a wide frying pan.
While the dumplings are fried on one side and the other, prepare the sauce. To do this, mix sour cream and ketchup, add a little salt and add about a glass of cold water. Mix everything well.
The dumplings are fried on both sides, which means it's time to add the sauce. There shouldn't be too much sauce. The dumplings should be hidden by about half. This is clearly visible in the photo.
Bring the sauce to a boil, then reduce the heat to just below medium so it simmers gently throughout the pan. The pelmeni should be ready after 20 minutes.