Mushroom Plemeni

This dish is best comfort food! I grew up with Russian cuisine and I always looked forward to having plemeni. Nothing better than having plemeni on a cold winter day, paired with smetana (sour cream).

If you have nothing to do and you want to keep yourself occupied, this recipe will perfect for you to follow! Time will fly by whilst you are keeping yourself busy making these little pockets of heaven.

Serves 4

You can freeze plemeni for up to 3 months!

Prep time: 1hr

Cooking time: 10 minutes

Total time: 1hr 10m

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Ingredients

For the dough

• 3 cups of flour

• 3/4 warm water

• 1 egg

• 1 tbsp oil

• 1 tsp salt

For the filling

• 300g mushrooms

• 1 Onion

• 1 garlic clove

• 1 tsp salt and pepper

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1. Combine your egg, oil and salt together in a small bowl.

2. In a large bowl put all of your flour in and pour your egg mixture in and knead into a smooth elastic dough.

3. Transfer to a lightly floured surface if you need to.

4. Cover with a kitchen towel and allow to rest.

5. Now for your filling, dice the mushrooms into very small pieces along with the onion and garlic.

6. Heat a pan up and once it is hot add in your oil.

7. Add in the mushrooms, onion and garlic.

8. Season with salt and pepper

9. Make sure you cook the mushrooms until their moisture comes out.

10. The filling is now prepared. Time to focus on putting everything together.

11. Lightly flour your surface, cut your dough into 2 pieces and roll out your dough to about 5mm in thickness.

12. If you have a plemeni mould, cover the mould with your dough and apply the filling into the little moulds.

13. Use your second piece of dough to cover the mould. Now simply use your rolling pin and your plemeni will pop out of the mould. Straight away you have 25 pieces!

14. However if you don't have a mould no need to worry! Just get a glass and you can cut out circles and use a teaspoon for the filling.

15. Just pinch the dough upwards around the filling to seal your plemeni and repeat the process until your filling is all used up.

16. To cook your plemeni. Boil water and season with salt and pop the plemeni in. You will know they are ready once they float to the top. If you have any remaining you can freeze them up to 3 months

17. Serve with sour cream and dill.

18. ENJOY!