-
30
minPrep Time -
20
minCook Time -
50
minReady in -
5
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:Wheat
- Seasons:All
- Cuisines:Russian
- Courses:Appetizer, Snack
Recipe Description
Experience the essence of Russian culinary tradition with a plant-based twist in these Vegan Pelmeni. Perfectly pinched pockets of dough are stuffed with a savory blend of mashed potatoes, sautéed mushrooms, and aromatic herbs, offering a hearty and satisfying bite. Boiled to tender perfection, these dumplings are a delightful fusion of texture and flavor.
Ingredients
- 2 large potatoes, peeled and boiled
- 1 cup mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (dill or parsley), chopped (optional)
- Vegan sour cream, for serving
- Vinegar, for serving
Steps:
- In a large mixing bowl, combine the flour and salt. Gradically add the warm water, stirring until a dough forms.
- Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover with a clean cloth and let rest while you prepare the filling.
- Mash the boiled potatoes until smooth.
- Heat olive oil in a pan over medium heat. Add the onions, garlic, and mushrooms, sautéing until soft and golden. Cool slightly.
- Combine the mashed potatoes with the sautéed mushrooms and onions. Season with salt, pepper, and fresh herbs if using. Mix well.
- Roll out the dough on a floured surface until about 1/16 inch thick. Use a round cutter (about 2 inches in diameter) to cut out circles.
- Roll out the dough on a floured surface until about 1/16 inch thick. Use a round cutter (about 2 inches in diameter) to cut out circles.
- Bring a large pot of salted water to a boil. Add the pelmeni in batches, being careful not to overcrowd the pot.
- Boil for about 3-5 minutes, or until they float to the surface and the dough is cooked through.
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