Mushroom Pelmeni (Pelmeni s Gribami)
Пельмени с грибами Pelmeni s gribamiSay it: pel-MYEH-nee s GREE-bah-mee
Pelmeni s gribami are small Russian dumplings filled with mushrooms, a meatless cousin of the classic meat pelmeni. They are especially associated with the Urals and the Perm region, where wild mushrooms are gathered in summer and autumn. The dough is thin and springy, the filling earthy and savory, and the boiled dumplings are served with sour cream and dill. They taste like forest mushrooms wrapped in tender pasta, simple but deeply satisfying.
Mushroom Pelmeni (Pelmeni s Gribami)
Пельмени с грибами, Pelmeni s gribami
Pronounced pel-MYEH-nee s GREE-bah-mee
- Serves
- 4
- Prep
- 45 min
- Cook
- 20 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To cook and serve
Method
In a large bowl, whisk the flour and 1 tsp salt. Make a well, add the egg, warm water, and oil, and mix until a shaggy dough forms.
Knead on a lightly floured surface for 8–10 minutes, until smooth, elastic, and it springs back when pressed. Cover and rest for 30 minutes at room temperature.
For the filling, melt the butter in a wide skillet over medium heat. Add the onion and cook for 4–5 minutes, until soft and translucent.
Add the mushrooms and cook for 10–12 minutes, stirring often, until their moisture has evaporated and the mixture is dry and lightly golden. Season with 1/2 tsp salt and pepper, then spread on a plate to cool completely.
Divide the rested dough into 3 pieces. Roll one piece on a floured surface to about 1/8 inch (3 mm) thick, then cut 3-inch (7.5 cm) circles. Keep the remaining dough covered.
Place 1 rounded teaspoon of cooled filling in the center of each circle. Fold into a half-moon, press the edges firmly to seal, then bring the two corners together and pinch to form the classic pelmeni shape. Set on a floured tray and cover while you shape the rest.
Bring the 8 cups water to a gentle boil with the 1 tbsp salt. Drop the pelmeni in batches and stir once to prevent sticking. Cook for 3–4 minutes after they float to the surface and turn plump, then lift out with a slotted spoon.
Serve hot with sour cream and chopped dill.
Regional variants
Dried wild mushrooms make a deeper, more intense filling: soak 1 oz (30 g) dried porcini in 1 cup (240 ml) hot water, chop finely, and mix with the cooked onion; add a spoonful of the strained soaking liquid if the filling is dry.
Cook's notes
- Keep the mushroom filling cold and dry; a wet filling will tear the dough.
- Press out all air around the filling and seal the edges firmly so the dumplings do not burst.
- Boil in batches so the water stays at a gentle boil; a rolling boil can break delicate dumplings.
Serve with
Sour cream and chopped dill; a light cucumber or cabbage salad on the side.
Make ahead and storage
Freeze shaped pelmeni on a floured tray until firm, then transfer to a bag for up to 2 months; boil from frozen, adding 1–2 minutes. Cooked pelmeni keep in the refrigerator for up to 2 days and reheat gently in butter or broth.
