Vegan ‘chicken’ Pelmeni
By Mira Lieberman
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Ingredients
Ingredients
For the dough:
½ cup vegan buttermilk (mix juice from 1 lemon with 1 cup of vegan milk, let stand for 10 minutes until curdled)
½ tbsp vegan sour cream
1 cup warm water
1 tsp salt
3.5 cups plus 3 tbsp white organic flour
For the filling:
1 package Meatless Farm vegan mince
1 medium organic onion, finely diced
1 Tbsp olive oil
3 garlic cloves, minced
½ tsp ground pepper
¾ tsp salt
How to prepare
How to prepare
Prepare the dough: mix together the buttermilk, sour cream, water and salt until well blended. Add the flour, one cup at a time and mix well. You can also do this in a blender. Add the rest of the flour 1 tbsp at a time, until the dough no longer sticks to your bowl.
To make the pelmeni filling, heat 1 tbsp oil in a frying pan. Add onion and sauté until golden and soft. Add garlic and sauté another minute.
Place the vegan mince in a large bowl, add the onion and garlic and mix well. Add salt and pepper.
To make the pelmeni: place the dough on a well-floured surface, and roll the dough until about ½ cm in thickness. Take a glass or any other round mould, and cut out circles. Place about a tsp of the filling in the centre of the dough circles. Fold the dough over the filling to make an ear-like shape and pinch, then join the pointy ends together and press.
Place the prepared pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.
To cook the pelmeni: Bring a medium pot of water to boil, add 1 tsp salt. Add frozen pelmeni and return to a boil. They should float to the top, and then boil for 3 minutes longer. Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill.
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