Pelmeni with ceps

Pelmeni with ceps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This recipe is usually reserved for grand occasions, because wild mushrooms – collected in the autumn – are thought of as a luxury by the Russians. At other times of the year, the filling would normally be meat. Pelmeni resemble huge ravioli or dumplings, and are made with fresh pasta. Polish pierogi are similar.

Ingredients

Quantity Ingredient
1 quantity Basic pasta dough
85g butter, melted
55g parmesan, freshly grated
dill sprigs

Filling

Quantity Ingredient
200g fresh ceps
20g dried ceps, soaked in warm water for 20 minutes
40g butter
2 garlic cloves, very finely chopped
2 tablespoons parsley, coarsely chopped
1 tablespoon dill, finely chopped
85ml creme fraiche
salt, to taste
pepper, to taste

Method

  1. For the filling, clean and finely slice the fresh ceps. Drain the dried ceps, reserving the water, and chop them. Fry the fresh ceps in the butter. After a few minutes add the garlic and fry gently for 2 more minutes. Add the chopped dried ceps to the pan, frying for 2 more minutes. Season with salt and pepper, and stir in the parsley and dill. Leave to cool, then add the crème fraîche. Mix everything together well.
  2. Roll out the fresh pasta thinly, and cut into twelve 12–14 cm squares. Line up on a work surface, and divide the filling between the squares. Moisten the edges of the pelmeni with water, and fold over to obtain a large filled triangle.
  3. Press the edges with the tines of a fork to seal. Boil in slightly salted water for 4–5 minutes. Drain well, then put in a large flat pan with the melted butter.
  4. Heat through briefly, then sprinkle with Parmesan (the Italian influence!) and garnish with the sprigs of dill.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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