Mushroom & ricotta pelmeni with caramelised celeriac sauce


Mushroom & ricotta pelmeni with caramelised celeriac sauce

recipe by
joel grundhoff // the louise

This is my take on a mushroom pelmeni, that leans back to my Siberian lineage. Pelmini are traditionally meat filled dumplings, but for this recipe I have opted for a vegetarian filling. 

Michael The Dairyman’s mushrooms are fantastic in this recipe, but your normal swiss brown or portobellos work just as well. Feel free to add cheese and fresh herbs on top, this is a base dish to which you can add any vegetables or proteins as you wish.

> Mushroom & ricotta pelmeni with caramelised celeriac sauce


  • 500g diced mushrooms
  • 1 x shallot, diced
  • 2 x springs thyme
  • 100g butter
  • Salt to taste
  • 500g firm ricotta
  • 1 x lemon zest


  1. Sweat mushrooms, thyme and shallot with the butter over low to medium heat until all the moisture has evaporated from the mushrooms.
  2. Transfer onto paper towel and cool until room temperature.
  3. Add mushrooms to ricotta and combine with lemon zest and salt to taste.
  4. Chill mixture in fridge until you are ready to roll the dumplings.


  • 4 cups Laucke Mills Wallaby flour
  • 3 eggs
  • 2/3 cup luke warm water
  • 1 tsp salt


  1. In a mixer combine flour, eggs water and salt and mix on low speed till combined and a dough starts to form.
  2. Turn out onto a floured bench and knead by hand till a stretchy sticky dough has formed.
  3. At this stage the dough will be difficult to handle, keeping your bench and hands floured will help a lot.
  4. Transfer to bowl, cover and rest in fridge for min. one hour.

Caramelised celeriac sauce

  • 1 large celeriac
  • 600 ml heavy cream
  • 4 tbls honey
  • 1 tbl spoon salt
  • 150 ml cooking wine
  • Freshly grated nutmeg


  1. Peel celeriac and dice into 2cm rough cubes.
  2. In a heavy based pot or pan over a low heat put your celeriac with 30 ml veg oil and cook celeriac until dark golden brown on all sides (this will take about 30 mins).
  3. Deglaze pan with wine and reduce by half.
  4. Add cream, honey salt and nutmeg.
  5. Bring to a simmer and reduce by about a 1/4.
  6. Transfer to a food processor or blend with a stick blender until smooth.
  7. Adjust salt if needed, and if too thick add a touch of cream to bring back to a thick sauce consistency.

To Finish

  1. Put a large pot of lightly salted water on the stove to boil.
  2. Roll ricotta mix into 20g balls.
  3. Divide dough into two halves.
  4. Roll fist half out to roughly 1.5 mm thick on a floured bench (dough will be very elastic, trick is to keep your bench, rolling pin and hands covered in flour while you work the dough).
  5. Place ricotta balls evenly over the dough.
  6. Brush around the ricotta lightly with water.
  7. Roll second half of dough out to same thickness.
  8. Gently place over the top of the ricotta .
  9. Using a pastry cutter, the same size as the ricotta balls, press down the top layer of dough, cutting all the way through and sealing the dumpling.
  10. Once all the dumplings have been cut, place them into the boiling water and boil until they are floating.
  11. While your dumplings are cooking, put a large pan on the stove on a medium heat with a large knob of butter.
  12. Strain the dumplings carefully and add to the pan with butter.
  13. Lightly cook the dumplings until they get a golden brown, crunchy outer layer.
  14. While the dumplings are cooking add some roughly chopped mushrooms to cook along side.
  15. In a large bowl put a generous serving of the hot celeriac sauce down.
  16. Place the dumplings around with cooked mushrooms.
  17. Garnish with fried shallots and raw enoki mushrooms.

Joel Grundhoff

The Louise
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