Low Fat Traditional Russian Pelmeni
Indulge in the comforting flavors of Russia with this guilt-free twist on traditional pelmeni. Our Low Fat Traditional Russian Pelmeni recipe combines the authentic taste of this beloved dumpling dish with a healthier profile, thanks to fillings made with lean ground turkey breast and a dough enriched with low-fat yogurt. Perfectly seasoned with fresh dill, garlic powder, and a hint of soy sauce, these delicate dumplings are boiled to tender perfection and can be served with fat-free sour cream or skim milk for a light yet satisfying meal. With simple, wholesome ingredients and easy-to-follow steps, this recipe offers the ultimate way to enjoy a classic Russian favorite without compromising on nutrition. Whether you’re craving a hearty dinner or looking for a crowd-pleaser, these low-fat pelmeni are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 large Egg
- 100 grams Low-fat plain yogurt
- 50 milliliters Water
- 1 teaspoon Salt
- 250 grams Ground turkey breast
- 1 medium Onion, finely grated
- 1 teaspoon Low-sodium soy sauce
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Fresh dill, chopped
- 3000 milliliters Water (for sealing the dough and boiling)
- 1 piece Bay leaf
- 50 grams Skim milk or fat-free sour cream (for garnish, optional)
Instructions
In a large mixing bowl, combine the flour and 1/2 teaspoon of salt. Create a well in the center and add the egg, low-fat yogurt, and water. Mix with a fork until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap or cover with a damp cloth, and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a separate bowl, combine the ground turkey breast, grated onion, low-sodium soy sauce, black pepper, garlic powder, and fresh dill. Stir until well mixed.
Once the dough has rested, divide it into 4 portions for easier handling. Roll out one portion on a floured surface to about 2 mm thickness. Use a round cutter (approximately 7 cm in diameter) to cut out circles. Gather scraps and re-roll as needed.
Place 1 teaspoon of the turkey filling onto the center of each dough circle. Fold the circle in half to create a crescent, pressing the edges tightly together to seal. For a traditional pelmeni shape, bring the two corners of the crescent together and pinch to seal.
Repeat the process with the remaining dough and filling. Place finished pelmeni on a floured tray to prevent sticking.
Bring a large pot of water (approximately 3000 ml) to a boil. Add the remaining 1/2 teaspoon of salt and the bay leaf.
Carefully drop the pelmeni into the boiling water in batches, ensuring they do not overcrowd the pot. Stir gently to prevent sticking.
Cook for 6-8 minutes, or until the pelmeni float to the top and the dough is tender. Remove with a slotted spoon and transfer to a serving dish.
Serve hot, garnished with skim milk or fat-free sour cream, if desired. Enjoy your low-fat traditional Russian pelmeni!
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 15.0 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 404 mg | 31% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1687 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
