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Pelmeni casserole vegetarian – Russian dumplings baked in the oven
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Pelmeni casserole vegetarian / Russian dumplings baked

Fresh vegetables, tender sour cream sauce, creamy gratin cheese, and popular Russian dumplings filled with lentils and rice are fused together in this delicious pelmeni casserole. It's a filling vegetarian main dish that you can make for lunch or dinner in no time using this recipe.
Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Casserole dish

Ingredients

  • 500 g vegetarian pelmeni frozen (according to this recipe)
  • 300 g sour cream
  • 150 g grated cheese
  • 2 tomatoes (medium size)
  • 1 carrot
  • 1 bell bell pepper
  • 1 onion
  • 2 cloves of garlic
  • salt
  • pepper
  • vegetable oil (for frying)

Instructions

  • Cook pelmeni in salted water for 5 minutes.
  • Rasp carrot coarsely, cut bell bell pepper into small cubes, chop onion, chop garlic finely and cut tomatoes into small cubes.
  • Fry onion and garlic in a pan in vegetable oil until translucent. Add carrot and bell bell pepper, season with salt and bell pepper and stir fry for about 5 minutes.
  • Add sour cream, stir, season again with salt and pepper if necessary, and remove from heat.
  • Spread half of the sour cream sauce on the bottom of the casserole dish, put the cooked pelmeni on top, spread the remaining sauce and then tomatoes on the pelmeni and sprinkle it with grated cheese.
  • Bake the pelmeni casserole in a preheated oven at 180 °C top and bottom heat for about 30 minutes.

Notes

  • You can use another vegetable to taste for the recipe.
  • In addition to salt and pepper, you can season the casserole with other spices and herbs.
  • Note the detailed tips and tricks for making the baked pelmeni at the top of the post.