Mushroom & Buckwheat Pelmeni with Truffle Butter

Delicious vegetarian pelmeni filled with a savory mixture of wild mushrooms and toasted buckwheat, served with rich truffle butter and parmesan cheese.

Prep Time

45 minutes

Total Time

1 hour 15 minutes

Calories

715 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.99/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

3cupsAll-Purpose Flour(plus more for dusting)

£0.30

1largeEgg

£0.30

1tspSalt

£0.01

0.8cupCold Water(approximately)

1cupBuckwheat Groats

£0.60

1ozDried Wild Mushrooms(such as porcini or chanterelles)

£3.50

8ozFresh Mushrooms(such as cremini or shiitake, sliced)

£1.00

0.5mediumYellow Onion(finely chopped)

£0.20

2clovesGarlic(minced)

£0.10

1tspFresh Thyme(chopped)

£0.25

2tbspOlive Oil

£0.15

1cupVegetable Broth

£0.30

4tbspButter

£0.30

1tspTruffle Oil

£0.50

2tbspParmesan Cheese(grated, for garnish)

£0.40

to tasteSalt

£0.01

to tasteBlack Pepper

£0.05

Total Cost

£7.97

£1.99 per serving

Instructions

1.
**Prepare the dough:** In a large bowl, whisk together flour and salt. Make a well in the center and add the egg and half of the water. Gradually incorporate the flour into the wet ingredients, adding more water as needed until a smooth, elastic dough forms. Knead the dough on a lightly floured surface for 5-7 minutes. Wrap in plastic wrap and let rest for at least 30 minutes.
2.
**Prepare the filling:** Place the dried mushrooms in a bowl and cover with 1 cup of boiling water. Let soak for at least 20 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the soaked mushrooms finely.
3.
Toast the buckwheat groats in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned, about 5-7 minutes. Set aside.
4.
Heat 1 tablespoon of olive oil in the same skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and thyme and cook for 1 minute more.
5.
Add the fresh mushrooms and the chopped rehydrated mushrooms to the skillet. Cook until the mushrooms are softened and have released their liquid, about 8-10 minutes.
6.
Stir in the toasted buckwheat and 1/2 cup of the reserved mushroom soaking liquid (or vegetable broth if needed). Season with salt and pepper to taste. Simmer until the liquid is absorbed, about 5-7 minutes. Let the filling cool slightly.
7.
**Assemble the pelmeni:** On a lightly floured surface, roll out the dough into a thin sheet (about 1/8 inch thick). Use a cookie cutter or glass (about 2-3 inches in diameter) to cut out circles of dough.
8.
Place a small spoonful (about 1 teaspoon) of the mushroom and buckwheat filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Bring the two corners of the half-moon together and press to seal, forming a small, round pelmeni.
9.
**Cook the pelmeni:** Bring a large pot of salted water to a boil. Add the pelmeni in batches and cook until they float to the surface and are cooked through, about 5-7 minutes.
10.
**Prepare the truffle butter:** While the pelmeni are cooking, melt the butter in a small saucepan over low heat. Stir in the truffle oil.
11.
**Serve:** Drain the pelmeni and transfer them to a serving bowl. Drizzle with the melted truffle butter and sprinkle with grated Parmesan cheese. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

715 kcal / 2991 kJ

Carbs

95g

37% of RDA

Fat

29g

41% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

5 g

6% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

If the dough is too sticky, add more flour, 1 tablespoon at a time. If it's too dry, add a little more water.

You can prepare the pelmeni ahead of time and freeze them. To freeze, place the uncooked pelmeni on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

For a richer flavor, you can add a splash of cream to the mushroom and buckwheat filling.

If you don't have dried wild mushrooms, you can use more fresh mushrooms instead. Increase the amount of fresh mushrooms to 12 oz and skip the soaking step.

The mushroom soaking liquid adds great flavor, but make sure to strain it well to remove any grit before using it.

Cooking Equipment

Large pot

Large skillet

Mixing bowls

Rolling pin

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If the dough is too sticky, add more flour, 1 tablespoon at a time. If it's too dry, add a little more water.

For a richer flavor, you can add a splash of cream to the mushroom and buckwheat filling.

If you don't have dried wild mushrooms, you can use more fresh mushrooms instead. Increase the amount of fresh mushrooms to 12 oz and skip the soaking step.

The mushroom soaking liquid adds great flavor, but make sure to strain it well to remove any grit before using it.

Mushroom & Buckwheat Pelmeni with Truffle Butter

Ingredients

Instructions