MUSHROOM SOUP WITH PELMENI (RUSSIAN DUMPLINGS)
Start to finish: 1 hour
10 minutes (40 minutes active)
1 small yellow onion
Two 14-ounce cans reduced sodium chicken broth
1 bay leaf
1 cup water
2 teaspoons extra-virgin olive oil
1 cup shredded, peeled russet potatoes
1/3 cup low-fat milk
Salt and ground black pepper, to taste
24 wonton wrappers
2 tablespoons canola oil
8 ounces cremini mushrooms, thinly sliced
7-ounce jar roasted red peppers, drained and diced
cup sour cream
2 tablespoons chopped fresh dill
Cut the onion in half lengthwise through the stem. Finely chop half of the onion and set aside. In a large pot over medium-high heat, combine the remaining onion half with the broth, bay leaf and water. Bring to a boil, then reduce heat to low. Partially cover the pot and simmer for 30 minutes.
Meanwhile, in a small nonstick skillet over medium, heat the olive oil. Add the chopped onion and saute until very well browned, about 10 minutes. Add the potatoes and cook until tender, about 8 minutes. Stir in the milk and simmer until most of the liquid is absorbed, about 1 minute longer.
Transfer the potato mixture to a bowl. With a fork, mash the mixture to a chunky puree. Season with salt and pepper.
Divide the wonton wrappers into stacks of 4. With a 3-inch round biscuit cutter, cut each stack into circles. Place a heaping teaspoon of the potato mixture in the center of each circle. Moisten the edges of the circles with water, then fold them in half over the filling, pressing the edges together to seal.
In a nonstick skillet or grill pan over medium, heat the canola oil. Sear the dumplings for about 1 minute on each side. Set aside.
Remove the onion and bay leaf from the simmering broth. Add the mushrooms and dumplings. Increase heat to medium and simmer the dumplings until they are floating and tender, 3 to 4 minutes.
To serve, divide the dumplings and soup between 4 bowls, add a dollop of sour cream and sprinkle with dill.