Vegan Mushroom and Lentil Pelmeni
shared by Кухня Nibblore
These Russian-style dumplings are filled with a savory mixture of browned mushrooms, green lentils, and aromatic onion. The egg-free hot-water dough rolls out easily, while cooling the filling helps the dumplings seal neatly. Serve them piping hot with fresh dill, sunflower oil, and a spoonful of vegan sour cream. • Cool the filling completely; a warm mixture softens the dough and makes the edges difficult to seal. • If the dough springs back while rolling, cover it and let it rest for another 10 minutes. • Avoid using too much flour when rolling, as it can dry out the edges and prevent them from sealing properly. • To test the seam, gently stretch the edge of a shaped pelmeni; it should remain intact with no visible gaps. • Replace the button mushrooms with oyster mushrooms, finely diced and cooked until all their moisture has evaporated. • Use the same amount of brown lentils instead of green lentils; avoid red lentils, which quickly break down into a puree. • Replace the unrefined sunflower oil for serving with olive oil or vegan sour cream. • Replace the dried thyme with 1 teaspoon dried marjoram. Freeze uncooked pelmeni in a single layer on a board for 2 hours, then transfer them to an airtight freezer bag and store for up to 2 months. Cook from frozen, increasing the cooking time after they float to 5–6 minutes. Refrigerate cooked pelmeni for up to 3 days and reheat in a skillet with a little oil over medium heat for 5–7 minutes.
- Total time
- 95 min
- Servings
- 6
- Difficulty
- Intermediate
Create a free account to keep this recipe in your own cookbook and find it again when it’s time to cook.
Save to my cookbook — freeIngredients
- 280 gall-purpose flour, plus extra for rolling
- 1 tspfine salt
- 170 mlwater, freshly boiled
- 1 tbsprefined sunflower oil
- 100 gdried green lentils, rinsed
- 500 mlwater, for cooking the lentils
- 300 gbutton mushrooms, finely chopped
- 1onion, medium and finely chopped
- 2 clovegarlic, minced
- 2 tbsprefined sunflower oil, for frying
- ¾ tspfine salt, for the filling
- ½ tspground black pepper
- ½ tspdried thyme
- 2bay leaves
- 2 tbspfresh dill, finely chopped
- 1 tbspunrefined sunflower oil, for serving
Instructions
- 1Make the dough: combine 280 g flour and 1 teaspoon salt in a large bowl. Pour in 170 ml boiling water and 1 tablespoon refined sunflower oil, then immediately stir with a spoon. Once cool enough to handle, knead by hand for 7–8 minutes until smooth. Cover with an upturned bowl and leave at room temperature for 30 minutes.
- 2While the dough rests, place the lentils in a small saucepan, add 500 ml water, and bring to a boil. Cook uncovered at a gentle boil for 20–25 minutes, until tender but still holding their shape. Drain thoroughly in a sieve and leave for 5 minutes.
- 3Heat a wide 28 cm skillet over medium heat. Add 2 tablespoons refined sunflower oil and the onion, then cook for 5 minutes until translucent. Add the mushrooms, increase the heat to medium-high, and cook for 8–10 minutes, stirring occasionally, until all the released liquid has evaporated and the mushrooms are lightly browned.
- 4Add the garlic and thyme to the mushrooms and cook for 30 seconds. Stir in the lentils, 3/4 teaspoon salt, and black pepper; heat for 2 minutes, then remove from the heat. Mash about half the mixture with a potato masher or fork, leaving some lentils whole; the filling should hold together without becoming a paste. Transfer to a plate and cool completely, about 15 minutes.
- 5Divide the dough into 4 pieces, keeping the unused portions covered beneath the bowl. On a lightly floured surface, roll one piece into a sheet about 1 mm thick. Cut out 7 cm rounds; keep the scraps covered and reroll them at the end.
- 6Place 1 heaped teaspoon of cold filling in the center of each round. Fold the round in half and firmly seal the edges from the center toward the corners, pressing out any trapped air; then bring the two corners together and pinch to seal. Arrange the pelmeni in a single layer on a floured board. Repeat with the remaining dough and filling to make about 48 dumplings.
- 7Bring 3 liters water to a vigorous boil in a large pot, then add the bay leaves and 1 tablespoon salt. Cook the pelmeni in batches of 16: carefully lower them into the water, stir once, and wait for them to float. Once they rise, cook at a moderate boil for another 3–4 minutes, until the dough is tender but still springy.
- 8Remove the pelmeni with a slotted spoon, shake off the water thoroughly, and transfer to a warmed serving dish. Drizzle with unrefined sunflower oil, sprinkle with dill, and serve immediately.