Step 1

Wash the mushrooms and then chop into small pieces

Step 2

Peel the onion, mince it.

Step 3

Heat a skillet over high heat and add the mushrooms, cover with a lid.

Step 4

Once the mushrooms release their moisture, take off the lid and cook until the water evaporates.

Step 5

Add in 1 tablespoon of oil, reduce heat to low.

Step 6

Add in the minced onion and saute for about 10 minutes.

Step 7

Turn off heat and set aside.

Step 8

In a bowl mix together the flour, 1 teaspoon of salt, 3/4 cup of boiling water, and 4 Tablespoons of oil.

Step 9

Knead this together until you get a dough that is elastic and smooth.

Step 10

Divide the dough into four equal parts.

Step 11

Roll out the dough to be thin but not too thin to cover the pelmeni maker, it will hold the filling in the pelmeni maker.

Step 12

Add a teaspoon or so of the filling in each hole.

Step 13

Roll out another piece of dough and place over the top of the stuffed pelmeni and using a rolling pin roll the top so that they fall through the bottom.

Step 14

If you do not have a pelmeni maker just roll out the dough and cut out 2 1/2" circles using the rim of a small glass. Scoop a bit of the mushroom mixture into the circle and fold in half, be sure to press the edges together tightly and make them in the shape of a half moon.

Step 15

Put a large pot of water on the stove to boil with 1 teaspoon salt and the bay leaves.

Step 16

When the water is boiling add the pelmeni gently into the water and stir lightly until they pop up to the top. Cook for about 5 more minutes and remove with a slotted spoon.

Step 17

Serve hot with your choice of topping olive oil, or butter, or sour cream.

Step 18

Alternatively you can serve them in a hot vegetable broth and garnish with parsley.