Mushroom pelmeni

Cooking method

1. Step 1:

   

   Dissolve 0.5 tsp of salt in the boiling water. Sift the flour into a bowl. Make a well in the center and pour in the salted boiling water and a little vegetable oil (15 g). Knead the dough first with a wooden spatula, then continue kneading by hand. Once the dough comes together into a single ball, put it on the work surface and keep kneading it for another 7 minutes. Then put the dough in a plastic bag and leave it to rest for 30 minutes.

2. Step 2:

   

   Now make the mushroom filling. Wash the mushrooms, cutting away any dark spots. Cut them up coarsely. The shape doesn't matter, since they'll be ground later. Put the chopped mushrooms in a skillet, add a little vegetable oil, and saute them over medium heat until all the liquid has cooked off and they're golden.

3. Step 3:

   

   Peel the onion and cut it into half rings. Take a clean skillet, add the chopped onion, pour in a little vegetable oil, and saute it until golden.

4. Step 4:

   

   Next, combine the onion and mushrooms and run them through a meat grinder or chop them in a food processor (after trying both, I found the second much better than the first — it tastes far better than a single paste-like mass), add salt, and mix well. The filling for the pelmeni is ready.

5. Step 5:

   

   Back to the dough. Take a piece of dough (leave the rest in the bag) and roll it out into a thin sheet 2 mm thick. Using a special cutter or a glass, cut out rounds. Put 1 tsp of filling in the center of each round.

6. Step 6:

   

   Fold each round in half, pinch the dough shut around the edge, then bring the two ends together to form a pelmen. Do this with all of them.

7. Step 7:

   

   Put the shaped pelmeni on a board dusted with flour. Put the board of pelmeni in the freezer, and after a while, once they've chilled and won't stick to each other, transfer them to a bag and put them back in the freezer to store.

8. Step 8:

   

   Cook the pelmeni in salted water brought to a boil. After they float to the surface, cook them for just a couple of minutes, then divide them among plates. If you like, toss them with a little vegetable oil and sprinkle with chopped green onion.