Lenten pelmeni with mushrooms (Siberian style)

Mushroom pelmeni are the Lenten version of Siberian cooking, with a meat-free taiga mushroom filling. Plenty of mushrooms are gathered in the forests, used dried or fresh. Alongside meat pelmeni, a favourite of fasting periods.

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Method

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1. Knead the flour, water, oil and salt into a dough and rest for 30 minutes. ⏱ Timer: 30 min
2. Chop the mushrooms and onions finely and fry in oil for 15 minutes until the liquid cooks off. ⏱ Timer: 15 min
3. Add the garlic, salt and pepper and cool.
4. Roll the dough thin, cut 5 cm circles, put a little filling in each and fold into the pelmeni shape.
5. Cook in boiling salted water with a bay leaf for 6-7 minutes until they float. ⏱ Timer: 6 min
6. Serve with oil, sour cream and dill.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the mushrooms well so the filling is not watery.
• Dried mushrooms give a more intense flavour.
• You can freeze the pelmeni raw too.

Frequently asked questions

Is it vegan?

Yes, if served with oil rather than sour cream; the dough is egg-free.

Can it be frozen?

Yes, raw, for 3 months.

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More russian ideas

• Pelmeni (Russian meat dumplings)
• Golubtsy (Russian stuffed cabbage)
• Koulibiac (Russian baked salmon and rice pastry)
• Zharkoye (clay pot roast with potatoes)
• Beef Stroganoff
• Pozharsky cutlets
• Kurnik (Russian layered chicken pie)
• Siberian pelmeni (hand-folded, with three kinds of meat)

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