No. 295 — Pelmeni with Mushroom Filling
Complete English translation of Molokhovets recipe No. 295 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare the pelmeni in accordance with the book's general note.
For the filling, rinse ¼ Russian pound of dried mushrooms, scald with boiling water and bring to the boil once. Pour away this water, then cook the mushrooms in three glasses of fresh hot water or stock until tender. Chop very finely.
Fry half an onion in ½ spoonful of butter, add the mushrooms, fry them together and salt. Use the mixture to stuff the pelmeni and cook as explained in the general note.
These pelmeni are served in mushroom soup. The mushroom cooking liquor is used in that same soup.
To provide
2 egg yolks and 2½ spoonfuls of water ½ Russian pound of flour ¼ Russian pound of dried mushrooms | 1/16 Russian pound of butter 1 onion |