Tsarsky-style Pelmeni

Heat a skillet with a small amount of vegetable oil.

Sauté the onion until soft and translucent, add the button mushrooms and cook until the moisture evaporates, then add the garlic and cook until fragrant.

Add the Satviseli sauce (or spicy plum sauce), stir, and warm through.

In a separate bowl, mix the sour cream with flour, add it to the skillet along with the thyme, nutmeg, salt, and pepper, and warm for 1-2 minutes.

Boil the dumplings in boiling water using the traditional three-waters method until slightly undercooked.

Transfer the dumplings to the sauce using a slotted spoon and gently stir.

Transfer the mixture to a baking dish if your skillet is not oven-safe.

Combine the cheese, breadcrumbs, and melted butter, and scatter evenly over the top.