- 1 1/2 cup flour
- 1/4 cup room temperature water
- 2 tablespoons ground flax-seed
- 1 teaspoon salt
- 3 large potatoes
- 1 medium onion, chopped
- handful of chopped parsley or dill
- 1 tablespoon vegan buttery spread (optional)
- seasonings to taste
- In a bowl beat flax-seed, salt and water.
- Start adding flour, mixing with a spoon. When you feel you can handle the dough, dig in with your hands. Knead, roll into a ball and let develop for 20 minutes.
- Meanwhile boil potatoes until done. Drain them and mash with chopped dill/parley, onion and vegan buttery spread (if using). Do not cook your onion or the filling will poignant. Add salt, pepper and seasonings of your choice. I like to use ‘potato seasoning’, which contains dried onion, salt, coriander etc. This should be a lot thicker and spicier than regular mashed potatoes.
- Now it’s time to make Pelmeni. You can use a ravioli maker or Pelmeni maker, which is a rack with holes. You roll out half of the dough, put it on this
rack, then put filling in holes, cover with another rolled dough and roll over. You can also make Pelmeni by hand. Use a glass to cut circles from the rolled dough, put the filling in the middle and seal the edges. Then freeze them. They keep for about 6 month that way.
- COOKING:[br] Bring water to boil. Add bullion cube (or use bullion instead of water) and a halved onion. Add your pelmenis (still frozen) and stir. Cook for 15 minutes, making sure they don’t stick to the bottom, until the dough is cooked through.
- Serve with sauce made of vegan mayo and mustard. Garnish with fresh parsley.