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.