Pelmeni with Mushroom and Potato Filling

Prepare all ingredients: sift the flour, chop the potatoes and onions, measure out the butter and boiling water.

Sift the flour into a bowl, add salt and vegetable oil.

Slowly pour boiling water into the flour while simultaneously kneading the dough with a spatula.

Knead the dough until it reaches an elastic consistency — it should not stick to your hands. If necessary, add more flour. Shape the dough into a ball, cover it with plastic wrap or a lid, and let it rest for 30–60 minutes.

Soak the dried mushrooms in water and boil them for 30 minutes. Strain the broth through cheesecloth and save it — you will need it for cooking dumplings and serving.

Finely chop the boiled mushrooms, leaving a few whole ones for garnish.

Finely chop one onion head and fry it together with sliced mushrooms in vegetable oil until golden brown.

Peel the potatoes, boil them in salted water until tender, and mash into a puree.

Mix the mashed potatoes with sautéed mushrooms and onions. Salt and pepper to taste.

On a flour-dusted table, roll out the dough into a thin sheet.

Cut circles from the dough using a glass. Place a teaspoon of filling in the center of each circle and seal the dumplings, pressing the edges firmly together.

Boil the dumplings in boiling salted water with half of the mushroom broth. When they float to the surface, cook for another 5 minutes.

Fry the remaining whole mushrooms and finely chopped second onion in vegetable oil.

Arrange the cooked dumplings on plates. Top with the fried mushrooms and onions, pour over the remaining mushroom broth, and serve.