For quite a long time, it has been my idea to make vegan pelmeni that taste just like the real thing.
Pelmeni are basically Tatar meat dumplings. The ingredients are pretty simple: mince, onion, salt and black pepper. Instead of meat, I used ground seitan and spiced it up just enough to make it toothsome but keep it authentic.
To make the dough, first mix aquafaba with 1/2 cup of water. In a separate bowl, stir sifted flour and salt. Now, slowly pour the liquid into the flour and mix. Transfer the dough onto your working surface and start kneading. Knead for several minutes until your dough becomes soft and elastic. It should be pretty firm, though, so you can roll it really thin. Depending on the quality of your flour, you may need to add more water or flour. Cover the dough with a kitchen towel and let it rest on a counter for 7-10 minutes.
Cut 1/3 of the dough and keep the rest covered so it won’t dry out. Shape it into a thin sausage and cut into small, equal pieces.
Roll each piece into thin rounds. Place a heaped teaspoon of filling in the centre and shape a dumpling. Connect the ends of the dumpling so you have a nice round pelmen. Continue with the rest of the dough.
Enjoy!
Vegan pelmeni (Tatar seitan dumplings)
Juicy Tatar vegan dumplings with seitan filling.
- Prep Time: 40 min
- Cook Time: 7 min
- Total Time: 47 minutes
- Yield: 24 pieces 1x
- Category: Main course
- Cuisine: Tatar
Ingredients
- 250g all-purpose flour
- 1/2 C water
- 2 tbsp aquafaba
- 1/2 tsp salt
- 150g seitan
- 1 medium onion, finely minced
- 1 garlic clove, minced
- 1 tsp soy sauce
- 1/8 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp ground dried marjoram
- 1/8 tsp ground nutmeg
- freshly ground black pepper to taste
- vegan sour cream
- fresh dill or parsley
Instructions
- To make the dough, first mix aquafaba with 1/2 cup of water. In a separate bowl, stir sifted flour and salt. Now, slowly pour the liquid into the flour and mix.
- Transfer the dough onto your working surface and start kneading. Knead for several minutes until your dough becomes soft and elastic. It should be pretty firm, though, so you can roll it really thin. Depending on the quality of your flour, you may need to add more water or flour.
- Cover the dough with a kitchen towel and let it rest on a counter for 7-10 minutes.
- Meanwhile, prepare the filling. Pulse seitan in a food processor a couple of times. Add finely minced onion, garlic, soy sauce and spices. Stir well.
- Cut 1/3 of the dough and keep the rest covered so it won’t dry out. Shape it into a thin sausage and cut into small, equal pieces.
- Roll each piece into thin rounds. Place a heaped teaspoon of filling in the centre and shape a dumpling. Connect the ends of the dumpling so you have a nice round pelmen. Continue with the rest of the dough.
- Bring a large pot of salted water to a boil. Cook vegan pelmeni for 5-7 minutes.
- Serve with vegan sour cream and fresh dill or parsley.
Notes
It’s essential to chop the onion really fine. Lots of finely minced onion will make your filling juicy and meaty.
Nutrition
- Serving Size: 8 pieces
- Calories: 433
- Sugar: 3.2g
- Sodium: 615mg
- Fat: 5.1g
- Saturated Fat: 0.8g
- Carbohydrates: 76g
- Fiber: 5g
- Protein: 20.3g
- Cholesterol: 0mg
