Vegetarian Mushroom Pelmeni in Broth
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Ingredients
- 350 g plain flour
- 2 eggs
- 300 g mushrooms
- 1 onion
- 900 ml vegetable stock
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 15.4 g
- Carbohydrate
- 71.7 g
- of which sugars
- 5.5 g
- Fat
- 4.4 g
- of which saturates
- 1.2 g
- Fibre
- 4.1 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the flour, 1 egg, a pinch of salt and enough water (about 120ml) to form a smooth dough. Rest for 10 minutes, then roll out thinly and cut into rounds.
- 2
Finely chop the mushrooms and fry with the chopped onion for 8-10 minutes until all the liquid has cooked off, then mix in the remaining egg.
- 3
Spoon a little filling onto each round, fold over and pinch the edges to seal firmly.
- 4
Bring the vegetable stock to a simmer in a large pot and cook the dumplings in batches for 6-8 minutes until they float.
- 5
Ladle the dumplings and broth into bowls, scatter with the chopped dill and serve.
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