Chanterelle pelmenis with garlic butter

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the filling, peel and finely dice the onion. Thoroughly clean, wash and possibly chop the mushrooms. Heat 1-2 tablespoons of oil in a frying pan. Fry the onion and mushrooms. Season with salt and pepper.

2. 2

   Let it cool down.

3. 3

   Peel approx. 16 cloves of garlic individually from the tuber and place unpeeled on a lightly oiled baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.

4. 4

   Knead 250 g flour, 1/2 teaspoon salt, 1 egg, 7-8 tablespoons oil and 3-4 tablespoons cold water first with the dough hooks of the hand mixer, then work into a firm dough with your hands. Roll out thinly on a lightly floured work surface.

5. 5

   Cut out about 28 circles (8 cm Ø).

6. 6

   Whisk the egg whites. Brush the edges of the dough with egg white all around. Place the mushroom mixture on the circles, fold down to form a semicircle and press the seams together firmly with your fingers. Spread the corners with egg white and press them together.

7. 7

   Pelmenis in portions in plenty of boiling salt water. Let it simmer at low heat for 12-15 minutes. Lift out and drain well.

8. 8

   Squeeze the garlic out of its skin and crush it slightly with a fork. Wash the sage and remove the leaves. Heat half the butter in a frying pan. Sauté half the garlic and half the sage in it. Fry half of the pelmenis.

9. 9

   Prepare the rest of the pelmenis in the same way. Grate or slice the cheese. Arrange pelmenis with it. Drink tip: Vodka, e.g. Sareema.

Nutrition Facts

KCAL
630 kcal

CARBS
40 g

FATS
40 g

PROTEINS
14 g