Vegan Pelmeni with Walnut and Mushroom Filling
Today we have vegan Russian cuisine! Filling and warming on cold days.
Who says that savory cuisine has to contain meat? These pelmeni are filled with fried mushrooms and walnuts and are in no way inferior to the original - on the contrary, because they come completely without animal suffering.
The dough consists of only three ingredients and is quickly made, as well as the stuffing. However, filling and shaping the dumplings takes some time and practice. So that you know how to do it, I have created a short video tutorial for you.
It is important that you do not use too much filling and do not roll out the dough too thin. The dough must not tear in any case, otherwise the filling floats around in the cooking water :D
For about 50 pieces you need:
For the dough:
280g light spelt flour
1/2 tsp salt
approx. 150ml water
For the filling:
1 small clove of garlic
1 tbsp breadcrumbs
1 tablespoon yeast flakes
For the cooking water:
2 bay leaves
Cream Vega or soy yogurt
1 tablespoon oil for frying
Knead 280g flour, 500ml water and 1/2 salt to a smooth dough and let it rest for about 30 minutes.
Peel 1 shallot and 1 garlic clove and dice finely.
Clean 500g of mushrooms, quarter them and grind them in a blender to a fine paste.
Heat 1 tablespoon of oil in a frying pan and sauté the shallots and garlic until translucent.
Add the mushrooms and season with salt and pepper.
Let everything simmer on high heat until the mushrooms have shrunk and the liquid has evaporated.
In the meantime, chop 70g of walnuts with a blender.
Then add the walnut mixture to the mushrooms in the pan and mix everything well. Stir in 1 tbsp breadcrumbs.
Season the mixture again with salt, pepper and yeast flakes.
Now it's time to fill and shape!
Take the dough out of the bowl and roll it out on a floured work surface.
Line a baking sheet with a lightly floured baking paper.
Using a wine glass or round cookie cutter, cut small circles out of the dough.
Put some of the filling in the center and fold the patty into a crescent.
Then shape the pelmenis as seen in the video.
Continue in this manner until dough and/or filling are empty.
Heat water in a large pot and add vegetable broth and bay leaves.
When the water is bubbling, cook the pelmeni in it in batches. This will only take a few minutes; when the pelmeni float to the top, they are good.
Put the pelmeni in a plate with some of the cooking water and garnish with crème vega.