Gluten-free Vegan Pelmeni With Mushrooms And Spinach
These gluten-free vegan pelmeni are a yummy twist on a Russian classic! Easily made with a gluten-free, egg-free dough and a mushroom and spinach filling, they are great for a healthy weeknight dinner and a good way to try a new cuisine, while eating more plants at the same time.
- 3/4 tsp sea salt
- 1 cup gluten-free all-purpose flour plus extra for dusting
- 1/2 medium onion
- 3.5 oz chestnut mushrooms
- 1 cup spinach
- 1/2 tsp black pepper
- 1/2 tsp cumin
Add around 1 cup water to a saucepan with 1/2 tsp salt and bring to the boil. Then, add the flour to the boiling water and cook, stirring occasionally, until all the water is absorbed and a dough forms.
Add around 1-2 tbsp flour to a flat surface. Transfer the dough to the same surface and knead until all the extra flour is absorbed.
Roll the dough out into a thin sheet, around 1/4 an inch in thickness. Use a cup or a glass to cut out small circular shapes in the dough (this recipe makes around 24 pelmeni) and place a small amount of filling in the centre of each. Fold each circle to seal, then join the two edges.
Bring a pot of water to a gentle simmer. Add the pelmeni to the water in batches of around 5-6, and cook until they rise to the surface. Serve immediately. These are also freezer-friendly.
Calories: 456kcal | Carbohydrates: 98g | Protein: 16g | Fat: 4g | Sodium: 1777mg | Potassium: 692mg | Fiber: 14g | Sugar: 8g | Vitamin A: 2815IU | Vitamin C: 12.5mg | Calcium: 140mg | Iron: 6.2mg