Pelmenis in mushroom cream sauce

Ingredients for 6 servings:

• 750 g flour
• 200 ml water
• 1 egg(s)
• 500 g minced pork
• 1 small can of mushrooms, sliced
• 1 onion(s)
• 400 ml cream
• 50 ml chicken broth
• salt and pepper
• oil
• Flour for the worktop

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix flour, water, and egg with a little salt to form a dough. Roll out the dough on a floured surface and cut out circular cookies 4-5 cm in size. Place minced meat on the cookies and fold them together. Press the edges together firmly and tie the two ends together. Place the pelmeni in salted boiling water and cook until they float to the top. Meanwhile, heat a little oil in a pan. Drain the mushrooms and, if necessary, chop them further. Add them to the hot oil and sauté. Peel and dice the onion and sauté with the mushrooms until translucent. Season with salt and pepper. Add the cream. Bring everything to a boil and simmer over low heat for about 5 minutes, stirring frequently. Deglaze with the chicken stock and season to taste. Add the finished pelmeni to the sauce, mix well, and serve hot.