Pelmeni with mushrooms
Pelmeni are among the most popular Russian dishes. The world pelnyan means an ear made of dough, and pelmeni really are this shape. If you ever need to serve Pelmeni in several hours or even days later you need not to cook them in boiled water. Store fresh Pelmeny in the fridge freezer.
Pelmeni consist of dough and filling. Here are given several alternatives for a filling.
Yield: 1 kg pelmeni or four portions.
Ingredients for Dough:
320 g (11,2 oz) wheat flour,
120 g (4,2 oz) water,
1 egg, beaten.
1/3 tsp salt
flour, that to flour board
Ingredients for Mushrooms Filling:
150 g (5,3 oz) rice, boiled.
40 g (1,4 oz) mushrooms, dried
1 onion, medium, finely chopped.
50 g (1,8 oz) butter
salt, ground black pepper, ground dry herbs to taste.
Sift the flour on to the dough board, make a hollow in the centre of the flour, add egg, water and salt. Knead into a heavy dough, cover and set aside for half an hour.
Roll the dough thin and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.
Put the pelmeni in 4 liters (8 pint) boiling water, add 1 tbsp salt. Continue to boil until the pelmeni rise to the surface. Remove with a skimmer.
Serve with sour cream, melted butter, vinegar, pepper, pungent grated cheese or mustard.
To make Mushrooms Filling:
Soak washed mushrooms overnight, then cook. Strain, drain well. Chop up and saute the mushrooms with the butter, add fried onion. Combine with parboiled rice and mix thoroughly. Flavour. Serve pelmeni garnished with sour cream.