Serves 4
Ingredients
17 oz/500 g champignons
1 onion
2 cups flour
5 tbsp oil
2 tsp salt
2 bay leaves
Method
Wash the mushrooms, cut them into small cubes. Peel the onion, cut it finely.
Heat the dry skillet over high heat, add the mushrooms, cover with a lid. Once the mushroom moisture is released, take off the lid and cook until the water evaporates.
Then add 1 tablespoon oil, onion and saute over low heat for 10 minutes. Turn off the heat and allow to cool.
Meanwhile make the dough. In a bowl mix together the flour, 1 teaspoon salt, 3/4 cup of just boiled water and 4 tbsp oil. Knead well until the dough is smooth and elastic.
Take about 1/4 of the dough, roll it out into a thin (but not transparent) sheet. Using a small glass, cut into 2.5-inch (6 cm) circles. Take the scraps, add more dough and repeat the procedure until all the dough is cutted into nice circles.
Put some filling in the center of each round.
Fold over and using your fingers press tighly the edges together to create a half-moon shape.
Next, bring the two ends together and pinch them. Make sure there is no holes in your pelmeni. Repeat for all the dough, you will get about 40 pelmeni at the end.
Bring a pot of water to boil, salt to taste (1 tsp), add 2 bay leaves. Put the pelmeni into boiling water, and cook, stiring carefully until they all float to the top.
After boiling, cook for 5-6 minutes over low heat. Serve with olive oil, sprinkle with black pepper and chopped parsley or dill.