You will love this vegetarian version of Russia's national dish Pelmeni.
Course Main Dish
Cuisine Russian
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4
Calories 412kcal
Author Darlene at International Cuisine
Ingredients
Ingredients
For the filling:
1lb.mushrooms
1/2white onion
For the dough:
2cupsflour
3/4cupboiled water
5Tablespoonsoilseparated
2teaspoonssaltdivided
2bay leaves
For the topping chose 1:
Butterolive oil, sour cream or vegetable broth.
parsley for garnish
Instructions
Instructions
For the filling:
Wash the mushrooms and then chop into small pieces
Peel the onion, mince it.
Heat a skillet over high heat and add the mushrooms, cover with a lid.
Once the mushrooms release their moisture, take off the lid and cook until the water evaporates.
Add in 1 tablespoon of oil, reduce heat to low.
Add in the minced onion and saute for about 10 minutes.
Turn off heat and set aside.
For the dough:
In a bowl mix together the flour, 1 teaspoon of salt, 3/4 cup of boiling water, and 4 Tablespoons of oil.
Knead this together until you get a dough that is elastic and smooth.
Divide the dough into four equal parts.
Putting it all together:
Roll out the dough to be thin but not too thin to cover the pelmeni maker, it will hold the filling in the pelmeni maker.
Add a teaspoon or so of the filling in each hole.
Roll out another piece of dough and place over the top of the stuffed pelmeni and using a rolling pin roll the top so that they fall through the bottom.
If you do not have a pelmeni maker just roll out the dough and cut out 2 1/2" circles using the rim of a small glass. Scoop a bit of the mushroom mixture into the circle and fold in half, be sure to press the edges together tightly and make them in the shape of a half moon.
Put a large pot of water on the stove to boil with 1 teaspoon salt and the bay leaves.
When the water is boiling add the pelmeni gently into the water and stir lightly until they pop up to the top. Cook for about 5 more minutes and remove with a slotted spoon.
Serve hot with your choice of topping olive oil, or butter, or sour cream.
Alternatively you can serve them in a hot vegetable broth and garnish with parsley.