How to make
Prepare the stuffing by seasoning the minced meat with salt and black pepper, finely grate the onion head and cut the porcini mushrooms into very small pieces. Mix everything and leave it aside for at least 30 minutes.
Prepare the dough for the pelmeni, by pouring the flour into a bowl, make a well and gradually add the lukewarm water, the beaten egg and the salt. Knead a nice soft dough. Leave it to rest for 30 minutes.
Then, on the floured surface, divide the dough into two balls, roll out the first ball into a thin rectangular crust and cover the pelmeni mold with it. Put 1 tsp. of the stuffing in each hole of the mold.
Roll out the other half of the dough into a thin crust, cover it with it the first crust, which is already filled with the filling and use the rolling pin to gently press to separate the pelmeni. Sprinkle the worktop with flour, turn the mold over and with light pressure, the pelmeni fall on the worktop.
Pour about 8 cups (2 liters) of water into a pot and when it boils, add 2 tablespoons of salt, the mushroom broth cube and 2 tablespoons of oil. Drop the pelmeni into the boiling water one by one. When they are fully cooked and float to the surface, the pelmeni are ready.
You can serve them, by removing them with a slotted spoon into a plate, adding 2 tbsp. of sour cream in the middle and a sprig of fresh dill.
Another suitable way to serve them is to pour them into a deeper bowl along with the broth, add a little vinegar and cream.
The pelmeni with minced meat and porcini mushrooms are very tasty.
