Gourmet Vegan Russian Pelmeni with Wild Mushroom Sauce: A Cinematic Culinary Experience
Discover a luxurious vegan twist on traditional Russian cuisine with this gourmet pelmeni recipe. Experience rich flavors and sumptuous aromas in these tender homemade dumplings filled with fragrant spiced potatoes and wild mushrooms, served with a velvety mushroom sauce. Immerse yourself in the visual journey of this cinematic culinary experience as you create visually stunning plating that will impress guests.
Allergens
Gluten (in dough) - Soy (optional, for substituting non-dairy milk)
Ingredients
- 2 cups all
- purpose flour
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon vegetable oil
- 2 medium russet potatoes, boiled and mashed
- 1 cup mixed wild mushrooms (porcini, chanterelle, shiitake), finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Salt to taste
- 2 cups vegetable broth
- 1/4 cup non
- dairy milk
- 2 tablespoons vegetable oil
- Fresh parsley, for garnish
Instructions
- In a large bowl, combine flour and salt. Gradually add water and vegetable oil while stirring until dough forms. Knead until smooth. Cover and let rest for 30 minutes.
- In another bowl, mix mashed potatoes, chopped wild mushrooms, onion, garlic, parsley, black pepper, allspice, nutmeg, and salt to taste.
- Divide dough into two portions. On a floured surface, roll out one portion into a thin sheet. Cut into 1 inch squares. Place a spoonful of filling in the center of each square. Moisten edges with water, fold into triangles, and pinch to seal. Repeat with remaining dough and filling.
- Bring vegetable broth to a simmer in a large pot. Add pelmeni in batches and cook until they float to the surface, about 5 minutes. Remove with a slotted spoon and place on a plate.
- In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add remaining mushrooms and sauté until browned. Stir in non dairy milk to create a smooth sauce. Season with salt and pepper to taste.
- Serve pelmeni hot, topped with wild mushroom sauce and garnished with fresh parsley. Enjoy the sensory journey!
Chef’s Insight
The key to perfect pelmeni is having the right dough consistency and filling seasoning balance. Don't be afraid to experiment with different mushrooms for a unique flavor experience.
Notes
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