When you’re tired of tortellini and good on gyoza, don’t lose hope — head to Trader Joe’s. Tucked in the freezer case is a different kind of dumpling, one with savory chicken and mushrooms stuffed in a thick, doughy pouch. This is a skillet dinner you won’t want to miss.
What Are Pelmeni?
In Russia, filled pockets of dough are called pelmeni. These savory dumplings are often filled with beef or pork, but Trader Joe’s carries a chicken and mushroom variety in their freezer section.
Pelmeni are often served with sour cream, but the nutty Parmesan flavor of Alfredo sauce pairs well with the chicken and sautéed vegetable flavors in this skillet dinner.
Creamy Mushroom and Asparagus Dumpling Skillet
- 1 (16-ounce) package
frozen Trader Joe’s Chicken & Mushroom Pelmeni
- 1 (12-ounce) package
Trader Joe’s Asparagus Sauté with Onions & Mushrooms
- 1 1/2 cups
jarred Alfredo sauce
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the pelmeni and cook until they float, about 5 minutes. Drain and set aside. Meanwhile, cook the vegetables.
Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat until shimmering. Add the asparagus sauté and 1/4 teaspoon kosher salt, and cook until the asparagus brightens in color and the mushrooms and onions begin to brown, 5 to 6 minutes. Add the drained pelmeni and 1 1/2 cups Alfredo sauce, and toss until coated and heated through, about 1 minute. Serve with freshly ground black pepper.
Storage: Leftovers can be refrigerated up to 5 days.
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