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Same-portion calorie comparison

How many calories are in pelmeni or meat dumplings?

Fattier mince, frying after boiling and a mayonnaise side can more than double the plate. Record filling, method and sauce in Calk.

Pelmeni (meat dumplings): lower- and higher-calorie Calk versions side by side

Same 250 g portion, different choices: dough, main filling, type and size, sauce, fat in filling, cooking method.

How filling and frying change dumpling calories

In these two examples, the changes are: dough — added: thin dough, main filling — ground chicken → ground pork, sauce — vinegar → mayonnaise, fat in filling — added: animal fat, cooking method — pan-fried.

Lower calorie 444 kcal 250 g 178 kcal per 100 g
higher vs lower calorie +70%
Higher calorie 755 kcal 250 g 302 kcal per 100 g
Lower calorie Calk card for Stuffed dough: 178 kcal per 100 g, protein/fat/carbs 29/27/44 Higher calorie Calk card for Stuffed dough: 302 kcal per 100 g, protein/fat/carbs 16/61/23
  • The filling changes from lean ground chicken to a generous amount of fatty pork mince with added lard.
  • Pan-frying after boiling adds cooking fat to one set of dumplings.
  • The sides differ too: a teaspoon of vinegar adds very little, while a tablespoon of mayonnaise adds mostly fat.

Pelmeni, pierogi, gyoza and wonton calories

Calculate calories and macros for pelmeni, pierogi, gyoza, wontons or other stuffed dumplings with meat, potato, cheese or sweet filling.

Stuffed doughPierogi pan-friedPierogi potato-cheeseSweet rice dumplingsPierogi meat soyGyoza steamedSteamed dumplingsWonton steamedPierogi ruskiePierogi leniweManti lamb tail fatGyoza pan-fried

More calorie comparisons for dumplings

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Questions about calories in dumplings

How many calories are in boiled or pan-fried meat dumplings?
The two versions shown in Calk contain 444 and 755 kcal per 250 g. Fattier mince, frying after boiling and a mayonnaise side can more than double the plate.
Why are fried pork pelmeni with mayonnaise higher in calories than boiled chicken dumplings with vinegar?
The filling changes from lean ground chicken to a generous amount of fatty pork mince with added lard. Pan-frying after boiling adds cooking fat to one set of dumplings.
How do I calculate my own dumpling plate?
Open Stuffed dough in Calk and add the dough and piece count, filling, boiling or frying method, cooking fat and sauce.

Calculate your own dumpling plate in Calk

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