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Vegan mushroom pelmeni (boiled dumplings)

Vegan mushroom pelmeni (boiled dumplings)

This was one of my favourite meals growing up.  Soft, slippery dumplings, filled with a savoury filling and eaten with sour cream - to this day this is my ultimate comfort food, only now they're plant-based!

Living across the globe from my home country and the culture and food that I grew up with (black bread, pickles, forged mushrooms, wild berries and so many more things) is at times difficult, so I try to make a conceited effort to cook more Estonian foods. After creating this recipe I also wrote up one for a super delicious dumpling soup and many more, you can find these on the Deliciously Vegan App (download it here - https://appsto.re/us/fikFhb.i). 

Growing up (and even now), I imagined that making pelmeni must be so complicated, there's no way I could do it. But when I started looking it to it I was surprised at how easy it was! The dough has 4 ingredients and comes together in 10 minutes max. If this is not easy that I don't know what is :) The filling is made much easier if you have a pelmeni press but I think that you could also drape the rolled out dough over a medium-sized ice cube tray, fill it up and close with another layer of dough. Worth a try!

This has become a staple at our house very quickly - food is memories, and these flavours just take me right back to childhood. But even if you've never tried these before - trust me, they are super good!

 

Ingredients

this makes 50-60 small dumplings, enough for 2-3 people

for the dough:

300 gr plain flour

1 tsp fine sea salt

3 tbsp aquafaba (chickpea water)

200-250 ml warm water, more if needed

for the filling:

3 tbsp oil or olive oil based margarine

1/2 large yellow onion, finely chopped

3 garlic cloves, finely chopped

450 gr mushrooms, finely chopped

1/2 tsp dried thyme

150 ml white wine (sub with water/vegetable stock)

1/3 cup flat leaf parsley, loosely packed, finely chopped

1/4 tsp cayenne (optional)

juice from 1/4 lemon, more if needed

salt and pepper, to taste

Quick vegan sour cream:

3 heaped tbsp cream cheese

1 tsp lemon juice

2-3 tbsp vegan cooking cream

salt and pepper, to taste

To serve:

fresh dill

lemon pepper

 

Method

To make the dough, place the flour and salt in a bowl and mix through. Make a well in the middle and add the aquafaba and the water. Bring the dough together, then turn out on a floured surface and knead for 8-10 minutes, until smooth and elastic. Cover the dough with plastic wrap and leave to rest for 30 minutes at room temperature.

To make the filling, heat oil/margarine in a pan and add the onion and garlic. Cook until translucent, then add the mushrooms and thyme. Cook uncovered for 10-15 minutes, until the onions are brown. Add the wine and cook for another 5 minutes. Add the parsley, cayenne, lemon juice and season with salt and pepper. 

Roll out the dough 3 mm thick, then cut out small round shapes. Place a teaspoon of filling on one round, wet the edges and then top with another round, stretching it over the filling and trying to get the air bubbles out. You can also make them a bit bigger, add the filling to one side and close by making it into a half-moon shape. 

Make the vegan sour cream by blending together the cream cheese, lemon juice, cream, salt and pepper. 

When the pelmeni are ready, boil them in salted water until they rise to the top or cook them on the pan until brown. Serve with dill, sour cream and lemon pepper. 

 
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