I tried my hand at making pelmeni at the request of my boyfriend, Andrew. He used to eat potato pelmeni regularly at one of his favorite restaurants. After doing a little research, I used elements of several different pelmeni recipes to create the following vegan dumplings. And boy they were delicious.
They were a big hit with Andrew, our resident pelmeni connoisseur, as well as my family. The cilantro-infused potatoes inside of the soft dumpling exterior make for a really excellent meal. These dumplings are especially fun to make with friends and family or on a date as they require a lot of rolling out, filling and folding. Though it could prove tedious to make them alone, as an activity it can be really fun to form these into their adorable little dumpling shapes. Just recently, I made these with my dad and two siblings and had a blast. So put on a little Christmas music, pull out a rolling pin, and get ready to feel like the cast of a Hallmark movie as you bond with your loved ones while making dumplings.
3 1/4 cups white whole wheat flour
1 1/2 cups warm water4 Tbs. ground flaxseeds (flaxmeal)
1 tablespoon canola oil or Earth Balance
2 teaspoons salt
2 teaspoons agave nectar
4 large potatoes
2 to 4 tablespoons Earth Balance or canola oil
1/2 cup chopped cilantro
1/2 of a medium red onion (chopped)
1 to 2 teaspoons dill
1 to 2 teaspoons curry
salt and black pepper to taste
Begin steaming, boiling or baking the potatoes.
Then, make the dough by whisking together the warm water, ground flaxseeds, oil, salt and honey. Add the flour, stirring with a spoon until the dough becomes thick enough to knead. Knead briefly and then let the dough sit while you make the potato filling (ideally, the dough should rest for at least 15 minutes).
Put the cooked potatoes in a medium-sized bowl with the other ingredients and mash them until they reach a coarse consistency.
Begin boiling water in a medium sized saucepan. Now, you’re ready to assemble your pelmeni. You can roll out a large piece of dough on a floured surface and cut out circles with a mason jar.
Alternatively, you can roll out small balls of dough one at a time.
Either way, be sure to roll out the dough as thin as you can. For the next step, place about a tablespoon of the filling in the middle of each dough circle.
Fold the dough over the filling to make a half circle, sealing the edges (you may need to use a few drops of water to seal the edges if the dough is on the dry side).
Next, fold the edge of the dough upward so that your dumpling resembles a crescent moon.
And then fold the ends over each other, sealing with water if necessary.
When you have six or seven, put them into your pot of boiling water. Set a timer for three minutes. As you continue forming more dumplings, be sure to check on your cooking pelmeni regularly. As soon as they float on the surface of the water (typically after about three minutes), pull them out with a slotted spoon and place them in a colander to dry.
Continue to form and cook your pelmeni until you’ve used up all your dough and potatoes. You should be able to make 55 to 65 dumplings. If you don’t need that many for dinner, simply freeze the uncooked dumplings and boil them another day.
Serve with Tofutti sour cream and hot sauce. In the following picture, I served them with a sauce made out of vegan mayo, hot sauce and horseradish mustard. They’re also delicious plain.