Pelmeni with mushroom mixture

The traditional Russian dish, stuffed noodle dough pouches, are cooked in different sizes and filled with different fillings. Some are very similar to Italian ravioli. The cooked pelmeni are drizzled with melted butter and sour cream.

Ingredients:

250 g of plain flour

. 250 g of semi-coarse flour 1 cup of sour cream 1 tbsp oil 1 piece of egg lukewarm water butter copper salt Filling: 300 g hub 50 g bacon 1 tbsp chopped parsley 1 piece onion cumin salt

Procedure:

1. On a rolling pin make a firm smooth dough
2. Cover with a cloth and let it rest for 30 minutes
3. Heat the bacon in a pan, add the onion, let it brown, add the chopped mushrooms, a spoonful of chopped parsley, season with salt and cumin and simmer until soft
4. Let the finished mixture cool
5. Roll out the dough on a floured roll into a 2 mm sheet and cut out rounds with a pastry cutter
6. Fill the centre of the round with the mushroom mixture and fold over, pressing the edges
7. Place the pouches in the boiling water and when they float to the surface, cook for another 4 to 5 minutes
9. Remove the cooked pelmeni with a perforated scoop and drain.

Recommendation:

Try adding bay leaves to the water with the pelmeni. Spread the warm pouches on plates, drizzle with butter and top with sour cream to which you have added, chopped dill, and serve.