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Fried dumplings with adjika and sour cream

Author
Cookinero 15 Jul 2025
2320
Fried dumplings with adjika and sour cream

Pelmeni are a classic dish of Russian cuisine that can be found on almost any table. Pelmeni have become such a familiar dish for us that it seems that no one can be surprised by them for a long time. But if you add spices to them, make a dressing, follow the cooking technology and serve them properly, then pelmeni from a familiar and familiar semi-finished product will turn into a restaurant-quality dish! Today we present you a recipe for fried pelmeni with adjika under sour cream sauce.

How to cook Fried dumplings with adjika and sour cream

Step 1

Fried dumplings with adjika and sour cream

Chop the garlic into small pieces.

Step 2

Fried dumplings with adjika and sour cream

Finely chop the dill.

Step 3

Fried dumplings with adjika and sour cream

Heat a frying pan and melt vegetable oil in it. Put the dumplings in the frying pan. Fry the dumplings until golden brown for 5-7 minutes over medium heat, then reduce the heat, turn the dumplings over one by one and grease them with butter.

Step 4

Fried dumplings with adjika and sour cream

Add paprika, garlic and pepper mixture to the dumplings, add salt and pepper to taste. Then pour some water into the pan, reduce the heat and cover the dumplings with a lid. Leave the dish on the fire for another 10 minutes.

Step 5

Fried dumplings with adjika and sour cream

When the water has completely evaporated, add adjika to the pan. Season the dumplings with sour cream and sprinkle with dill. Mix all the ingredients thoroughly, cover the pan with a lid and leave the dumplings to fry over low heat for another 2–3 minutes.

Step 6

Fried dumplings with adjika and sour cream

Remove the dumplings from the heat, place them on a plate and serve. Enjoy!

Fried dumplings with adjika and sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute adjika with a mix of tomato paste and chili flakes for a similar spicy kick, or use sriracha or harissa as alternatives.
Simply use plant-based dumplings (commonly available with mushroom, potato, or cheese fillings) and substitute butter with vegan butter or olive oil.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to prevent drying out.
Yes, freeze them in a single layer on a tray before transferring to a freezer bag. They’ll keep for 2–3 months. Reheat from frozen in a pan with a bit of oil.
A light cucumber salad, pickled vegetables, or a simple slaw complements the rich flavors. A side of crusty bread is great for soaking up the sauce.
Skip the adjika or use a mild version, and reduce or omit the pepper. Increase the sour cream to balance flavors.
Absolutely! Just add 1–2 minutes to the initial frying time and ensure they’re thawed slightly to cook evenly.
A non-stick or cast-iron skillet is ideal for even heat distribution and preventing sticking. Ensure it’s well-heated before adding oil.

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