Pelmeni salad with wild garlic

Ingredients for 10 servings:

• 1 kg dumpling(s) (pelmeni), frozen, with pork filling
• 200 g mushrooms
• 1 bunch of spring onions
• 3 bay leaves
• e.g. salt and pepper
• n. B. Oil
• 350 g salad cream
• 300 ml milk
• 200 g sour cream
• 5 tbsp wild garlic pesto
• 3 tbsp Worcestershire sauce
• 2 tbsp sugar
• 1 tbsp mustard, hot
• e.g. salt and pepper
• 100 g fried onions

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 8 minutes; Total time approx. 6 hours 28 minutes

Simmer the pelmeni and bay leaves together in salted water for about eight minutes. Then rinse in cold water and remove the bay leaves. Quarter the mushrooms, finely slice the spring onions, sauté in oil, and season with salt and pepper. Then chill. For the dressing, mix all ingredients together in a bowl until smooth. Season with salt and pepper. Fold in the pelmeni and vegetables, cover, and refrigerate for at least six hours. Sprinkle the fried onions over the salad just before serving. This salad is perfect for a barbecue.