Pelmeni Dumpling Soup

Method2 steps · about 30 min

1. 1

   Step 1: Sauté sliced leek (1), celery (1 stalk), carrot (1), garlic (1 clove) and the thyme (2 sprigs) leaves in oil (1 tbsp) and butter (1 tbsp) over low heat for 5 minutes. Add the chicken stock (1.5 litres) and bay leaf (1), bring to a boil and season with salt and pepper.

   Soften soup vegetables before adding stock · 5 minUses 1 tbsp olive oil · 1 tbsp butter · 1 leek (sliced) · 1 carrot (cut lengthwise and sliced) · 1 stalk celery, sliced · 1 clove garlic · 2 sprigs fresh thyme, leaves only (or 1/2 tsp dried thyme) · 1.5 litres chicken stock

2. 2

   Step 2: Add the frozen pelmeni (500 g) without thawing and stir to keep them from sticking to the bottom. They may float after about 5 minutes, depending on size. Continue for at least 3 minutes after floating and follow the selected dumplings’ package instructions until both dough and filling are fully cooked; for raw beef/pork pelmeni the filling should reach 71°C/160°F. Cut one open to check. Sprinkle with chopped parsley (1 tbsp) and offer the sour cream (125 ml) separately for individual bowls.

   Uses Boiling seasoned chicken stock with softened vegetables · 500 g frozen pelmeni, or a chosen ready-made filled-dumpling replacement · 1 tbsp fresh parsley (chopped) · 125 ml sour cream, served separately