Pelmeni In Bacon Cream Sauce

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pelmeni in bacon cream sauce

For those of you that are wondering what the heck a ‘pelmeni’ is, not to fret. It’s simply a type of Russian dumpling. It is probably most similar to the Italian tortellini in size and shape, but the fillings can vary. This recipe for pelmeni in bacon cream sauce is what I like to consider a weeknight meal, as I used frozen pork pelmeni from my local corner store.

If you can’t find pelmeni, you can substitute for the dumpling of your choice, since most of the recipe is about making the sauce anyways. I find this to be an optimal winter dish (as most things with cream sauce) since it is rich and hearty.

Pelmeni In Bacon Cream Sauce Ingredients

500 grams Pelmeni; frozen. Or any filled dumpling you can find. I used pork pelmeni, but you can use tofu tortellini if you so desire.

6 strips Bacon; chopped.

1 large Shallot; chopped.

80 ml Heavy Cream; also known as double cream.

60 grams Feta Cheese; into small cubes.

1.5 tsp Paprika

1 tsp Garlic Powder

1 tsp Black Pepper; freshly cracked.

Salt; to taste.

Pelmeni In Bacon Cream Sauce Instructions

1. You can boil the pelmeni straight from frozen, which is nice because that way you don’t have to wait for them to thaw. Trust me, they taste and feel exactly the same. So first thing to do is to get a pot of salted water boiling. It takes my pelmeni 10 minutes to cook from frozen which is about how long it takes to make the sauce. But follow the instructions on your package.

2. In a large saucepan on medium high heat add the chopped bacon. As the fat renders and the bacon begins to cook, add the chopped shallot. Let the shallot cook and soften in the bacon fat. If the bacon did not render enough fat, you can always add some butter, but I’ve never needed to.

cooking shallot in bacon fat
You can remove the bacon before adding the chopped shallot if you worry about the bacon burning, and just add it back in later.

3. When the shallot begins to get translucent you can turn the heat to medium and add the cream. Mix everything up right away so nothing burns. Add all the seasonings except salt.

4. When the pelmeni is done boiling, remove them from the pot with a slotted spoon and put them directly into the sauce. This method should bring enough pasta water with it, which is also how we are salting the sauce. Toss the pelmeni in bacon cream sauce until everything is coated. Crumble in the feta cheese, taste for salt, then give everything another good toss. Plate and serve.

bacon cream sauce
Sometimes I add the cheese before the pelmeni which helps to infuse it into the sauce.

Notes

This is one of my favorite recipes to make when friends come to visit me in Ukraine, since it is a good fusion of Eastern European food, and Western European/American food. After all, it’s basically just pasta. Not to mention it’s a hearty dish perfect after a long flight.

The bowl featured in the pictures is my absolutely gorgeous Churchill Stonecast Triangle bowl, available on Amazon. It has also been featured in my popular Massaman Curry and Brussels Sprouts With Bacon And Shallot recipe!

Pelmeni In Bacon Cream Sauce Recipe

Pelmeni In Bacon Cream Sauce

Course Main Dish
Cuisine Fusion, Russian
Keyword Pelmeni
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4 people

Ingredients

  • 500 grams Pelmeni or your filled dumpling of choice
  • 1 large Shallot chopped
  • 6 strips Bacon chopped
  • 80 ml Heavy Cream
  • 60 grams Feta Cheese cubed
  • 1.5 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper freshly cracked
  • Salt to taste

Instructions

  • You can boil the pelmeni straight from frozen, which is nice because that way you don't have to wait for them to thaw. Trust me, they taste and feel exactly the same. So first thing to do is to get a pot of salted water boiling. It takes my pelmeni 10 minutes to cook from frozen which is about how long it takes to make the sauce. But follow the instructions on your package.
  • In a large saucepan on medium high heat add the chopped bacon. As the fat renders and the bacon begins to cook, add the chopped shallot. Let the shallot cook and soften in the bacon fat. If the bacon did not render enough fat, you can always add some butter, but I've never needed to.
  • When the shallot begins to get translucent you can turn the heat to medium and add the cream. Mix everything up right away so nothing burns. Add all the seasonings except salt.
  • When the pelmeni is done boiling, remove them from the pot with a slotted spoon and put them directly into the sauce. This method should bring enough pasta water with it, which is also how we are salting the sauce. Toss the pelmeni in bacon cream sauce until everything is coated. Crumble in the feta cheese, taste for salt, then give everything another good toss. Plate and serve.
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