Mushroom & Buckwheat Pelmeni with Truffle Butter

**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.

**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.

Toast the buckwheat groats in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned, about 5-7 minutes. Set aside.

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.

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.

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.

**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.

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.

**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.

**Prepare the truffle butter:** While the pelmeni are cooking, melt the butter in a small saucepan over low heat. Stir in the truffle oil.

**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.