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.

Vegan Acılı Ezme

Discover the bold and vibrant tastes of the Mediterranean with Vegan Acılı Ezme, a spicy tomato salad that’s as colorful as it is delicious, promising a burst of fresh, spicy, and tangy flavors in every bite.