Mushroom Pelmeni

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 pound (450g) mushrooms, finely chopped 1 pound (450g) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream or melted butter, for serving Sour cream or melted butter, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté until the mushrooms release their moisture and the mixture becomes golden brown. Remove from heat and let it cool.
3. 3.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles from the dough.
4. 4.
   Place a small spoonful of the mushroom filling in the center of each dough circle. Fold the circle in half, pinching the edges together to seal the dumpling. Repeat with the remaining dough and filling.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the pelmeni into the boiling water and cook for about 5-7 minutes, or until they float to the surface.
6. 6.
   Using a slotted spoon, transfer the cooked pelmeni to a serving dish. Serve hot with a dollop of sour cream or melted butter. Garnish with fresh dill and parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent filling texture.
• Fresh herbs — Use fresh dill and parsley for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To save time, you can prepare the mushroom filling in advance and refrigerate it until ready to use.
• If you prefer a richer flavor, you can sauté the mushrooms and onions in a combination of butter and oil.
• Experiment with different mushroom varieties, such as cremini, shiitake, or porcini, to add depth to the filling.
• Serve the pelmeni with a sprinkle of freshly ground black pepper for an extra kick of flavor.
• Leftover pelmeni can be frozen for later use. Simply place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag.

Serving advice

Serve the Mushroom Pelmeni hot, with a generous dollop of sour cream or melted butter. Garnish with fresh dill and parsley for a pop of color and added freshness. Pair it with a simple green salad or pickled vegetables to balance the richness of the dumplings.

Presentation advice

Arrange the cooked pelmeni on a serving platter, making sure to display their beautiful shape and filling. Drizzle a little melted butter or sour cream over the top for an appetizing presentation. Sprinkle with fresh herbs for an extra touch of elegance.