AI-generated photo.
Russian · Iconic · Russia
Pelmeni
Also called пельмени
Pelmeni, a dish from Russia (пельмени).
Pai editors’ mark 4 / 5
Plan, list, and collections
Pelmeni is cooked in Russia as its own dish. Boil the dumplings until they float and serve them with pepper and sour cream. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
64
Health score
Balanced
Moderate
Richness
Balanced
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 27%
- Carbs 30%
- Fat 43%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 28.6 g of protein in the serving.
Watch · Low sodium
About 736 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Ground beef, 90% lean198 kcal
- Wonton wrapper131 kcal
- Sour cream89 kcal
- Yellow onion18 kcal
- Black pepper1 kcal
- Dill1 kcal
Glycemic load
Estimated glycemic load for this count: 22.8. The bands come from the ingredient table.
Portion
One serving, as written, is about 438 kcal.
Allergens. Gluten, Milk, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 438 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 438 kcal | 22% |
| Protein | 28.6 g | 57% |
| Carbohydrate | 32.6 g | 12% |
| Fiber | 1.7 g | 6% |
| Total sugars | 3.9 g | 8% |
| Fat | 20.7 g | 27% |
| Saturated fat | 9.1 g | 45% |
| Cholesterol | 104 mg | 35% |
| Sodium | 736 mg | 32% |
| Potassium | 538 mg | 11% |
| Calcium | 96 mg | 7% |
| Iron | 4.3 mg | 24% |
| Magnesium | 42 mg | 10% |
| Zinc | 6 mg | 55% |
| Vitamin A | 70 mcg | 8% |
| Vitamin C | 5.4 mg | 6% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E · estimate | 0.4 mg | 3% |
| Vitamin K · estimate | 4 mcg | 3% |
| Thiamin (B1) | 0.3 mg | 26% |
| Riboflavin (B2) | 0.4 mg | 34% |
| Niacin (B3) | 8.3 mg | 52% |
| Vitamin B6 | 0.5 mg | 30% |
| Folate | 60 mcg | 15% |
| Vitamin B12 | 2.6 mcg | 108% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Saturated fat is moderate to high. Worth noticing if cholesterol is on your mind.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Large pot
- Scale
- Colander
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Wonton wrapper24 wrappers180 g
Ground beef, 90% lean1 lb450 g
Yellow onion1 onion180 g
Black pepper0.5 tsp1 g
Dill0.25 cup8 g
Sour cream0.75 cup180 g
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set out a scale and the equipment for Pelmeni. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh wonton wrapper, ground beef, 90% lean, yellow onion, black pepper, dill, sour cream, kosher salt. Pelmeni is cooked in Russia as its own dish. Boil the dumplings until they float and serve them with pepper and sour cream. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Heat 5 min
AI-generated photo.
2Pelmeni is cooked in russia. Also called пельмени. Boil only the starch. The sauce belongs in a second pan.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Pelmeni, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Pelmeni at a rolling boil at 212°F / 100°C. Start checking at 10 minutes. Pelmeni is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
Boil 10 min
- 🇷🇺 RussiaEastern Europerussia-pelmeni-step-4
Pelmeni, step 5
Step 5 · Pelmeni
5Check the center of Pelmeni, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇷🇺 RussiaEastern Europerussia-pelmeni-step-5
Pelmeni, step 6
Step 6 · Rest 5 min
6Rest Pelmeni for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in russia, with the sauce or garnish that belongs to it. Film Pelmeni in this shot order and no other: fish just turning opaque and flaking; a quiet simmer with small bubbles; a tight shot of the crust or surface; hands shaping a loaf or patty. Slate words for the editor: reduce, luster, harbor, basket, yeast, whisked, twilight, olive, iron, gloss.
Rest 5 min
How you know it is done
Pelmeni is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
If it goes wrong
- Pelmeni looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Pelmeni turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Pelmeni, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Pelmeni is cooked by boil in Russia. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.