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Juicy, spicy and incredibly delicious taste these vegan pelmeni with lentils. The al dente filling and the tender dough, which make up the Russian dumplings, combine perfectly with each other in terms of taste. The vegetarian Russian dumplings fill you up and are healthier than the classic ones. They are an ideal main meal, while can be prepared in advance and frozen. You can find a detailed recipe for the vegetarian pelmeni with exact quantities and step-by-step instructions here at the bottom.
In Russian, the word думплинг (dumpling) refers to a small, typically round piece of dough that is boiled or fried and can be filled with a variety of different fillings. Dumplings are a popular food in many parts of the world and can be found in a variety of cuisines, including Russian. There are many different types of dumplings, and the word думплинг can be used to refer to all of them, or to specific types. For example, пельмени (pel’meni) are a type of dumpling that is popular in Siberia and the Far East of Russia and are made with a dough that is similar to ravioli dough. Вареники (vareniki) are another type of dumpling that is popular in Russia and are made with a dough that is similar to pierogi dough. Dumplings can be served as a main course or as a side dish, and they can be either savory or sweet. Savory dumplings are typically filled with meat, vegetables, or cheese, while sweet dumplings are typically filled with fruit or berries. Dumplings can be boiled, fried, or baked, and they are often served with a sauce or gravy. Russians have been eating dumplings for centuries, and they remain a popular food today. Whether you are looking for a hearty winter meal or a light summer dish, dumplings are a great option.
A dumplings is a small ball or strip of dough boiled or steamed, while a pie made of baking fruit wrapped in pastry is a dumplings. Sweet dumplings are commonly associated with games, with a midnight snack and the appearance of playing cards. The stern and wild leitmotif was underlined with a hefty and very enjoyable fruit dumpling in butterscotch sauce at the end of the meal. Watching TV shows can help you learn how to speak casual English, slang terms, and understand cultural references. Episode 7 of The Big Bang Theory is now available on Amazon Prime Video. Who wants the last rowing medal? Topped with steamed DumplING, a standard order is made. Just make it a habit of eating DummplING. This is a tasty Klingon dumplings called Kreplach.
Amaretti and Chocolate Crumble
Perepechki (perepechki) is a traditional dish of Udmurt cuisine. This is a very tasty and beautiful pastry, which can be served both on the festive table, and simply add it to soups and broths.
If we briefly describe perepechi, then these are open pies or cheesecakes, one might even say, baskets made of unleavened rye or rye-wheat dough with the addition of some unsweetened filling. The filling may be from meat, cabbage, potatoes, mushrooms etc. They make small flat baskets from the dough, put the filling in them, pour eggs, milk, sour cream (or other liquid mass) on top and send them to the village oven. Hence their name – repeches.
By the way, no way do not confuse perepechy and peremyachi. They look a little similar, and are made from different dough. As already mentioned, repeches belong to the Udmurt cuisine. The Udmurts themselves are part of a large group of Finno-Ugric peoples. This is very important, as it becomes immediately clear why rebaking is so similar to Karelian pies, wickets, shanezhki and other similar pastries.
1. Recipe. Perebaki with meat
Let’s start with the most popular recipe for rebaking. In addition to minced meat, there will also be cabbage. Outside is a crispy dough made from rye and wheat flour, and inside is a very juicy filling. If you remove the meat, you get no less popular rebaked cabbage.
This recipe may not be very traditional, but it is well adapted to modern home conditions. We care about speed, simplicity and convenience of preparation.
Dough: Rye flour – 150 gr Wheat flour – 450 gr Water – 200 ml Salt – 0.5 tsp
Filling: Minced meat – 300 gr White cabbage – 230 gr Onion – 70 g. Salt – 0.5 tsp.
Fill: Milk – 60 ml Eggs – 3 pcs. Pepper and other seasonings to taste
Rebake dough Let’s start with kneading the dough. There is nothing complicated here, since the dough is without yeast, butter and even eggs. Mix two types of flour. Add salt to the water, then pour it into the flour and begin to knead the dough thoroughly. The dough should be thick, dense, tight, not sticky, but at the same time homogeneous. Roll the dough into a ball, cover with cling film and leave for 20-30 minutes. In general, if desired, such a dough can also be kneaded from ordinary white wheat flour, which many do.
Filling Finely chop the cabbage. Add chopped onion and some salt to it. Simmer the cabbage in a pan until half cooked. You can add some vegetable oil. Fry the minced meat until tender in a pan, add a little salt and, if desired, pepper. Mix cabbage with meat.
fill Filling can be prepared before sending to the oven or in advance – as you prefer. Beat eggs with milk until smooth liquid mass.
Modeling and baking Knead the dough, then roll it into a small sausage. Cut it into equal pieces. We roll each piece of dough into a ball, and then roll it out on the table into a thin cake, 11-13 cm in diameter will be enough. The edges of the cake and pinch with your fingers along the entire perimeter vertically to get the sides. We put a little stuffing in each basket. Grease a baking sheet or line with parchment paper. We spread the dough blanks on paper. Pour a couple of spoons of egg-milk filling on top.
We put the baking sheet in a preheated at 180 degrees. oven for 20-25 minutes. As a result of baking, the dough should dry out, brown slightly, and the filling should seize.
2. Recipe. Perepechi with mushrooms
These perepi are distinguished not only by the mushroom filling, but also by the dough, which is flavored with sour cream here, and therefore it turns out to be more fragrant. Mushrooms can be used any. But, of course, it will turn out tastier from fresh porcini mushrooms.
For test: Wheat flour – 80 gr Rye flour – 140 gr Sour cream (20-25% fat) – 150 gr Chicken egg – 1 pc. Salt – 0.5 tsp
Filling: Mushrooms – 500 gr Onion – 1 head Sour cream – 2-3 tbsp. l. Butter – 15 gr Salt – 1-2 pinches
Additionally: a few eggs for pouring
For the dough, beat one egg with sour cream and salt. Pour the mixed two types of flour. Knead thoroughly to a smooth, soft dough.
Wash mushrooms and cut into small pieces. Chop the onion and put in a pan with a piece of butter. Fry and stir onion until golden brown. Add the mushrooms to the onion, cover with a lid and fry for a few minutes until the mushrooms are soft. Here, a couple of tablespoons of sour cream, a little salt, you can pepper for taste. Mix and let cool.
Roll out the dough into a sausage and cut into equal pieces. We roll them into cakes, then we make baskets out of them. Just pull the edges and pinch a little to form small sides.
Arrange the dough molds on a baking sheet, fill them with mushroom filling. Whisk the eggs and pour on top of the filling. We close in a heated to 180 degrees. From the oven for about 20 minutes. The dough should lighten, become closer to a ruddy shade.
3. Recipe. Rebake with potatoes
We are moving further and further away from traditions, supplementing the dough with different ingredients. This time, in addition to sour cream, we will also add yogurt. Of course, nothing prevents you from taking the test version from the first recipe, but this filling. The filling consists of mashed potatoes with milk and fried onions. Delicate and very flavorful! If desired, you can add the same cabbage, mushrooms, meat, etc. here.
Dough: Sour cream – 50 gr Yogurt – 800 ml Wheat flour – 1100 gr Rye flour – 100 gr Chicken egg – 1 pc. Vegetable oil – 40 ml Salt – 2-3 pinches; Soda – 2 pinches;
Filling: Potato – 1.8 kg Milk – 60 ml Onion – 100 gr Butter – 60 gr Salt – 0.5-1 tsp.
Lubrication (filling): Sour cream – 70 gr Eggs – 3 pcs.
First, peel and boil the potatoes.
Let’s get to the test. Beat sour cream with eggs. Add butter and buttermilk. We combine 2 types of flour, add soda and salt to them. Gradually add flour to yogurt and knead the dough. The dough should be elastic. Lubricate it with vegetable oil, wrap it in a film or cover it with a paper towel. Let it infuse for 15-20 minutes while we make the filling.
Mash boiled potatoes in mashed potatoes, mix with milk and 40 g of butter. Finely chop the onion and fry until golden in the remaining butter (20 g). Add fried onion puree, mix well.
We divide the dough into equal pieces, which we roll with a rolling pin into thin cakes. We press the edges of them to get the sides. Lay them out on an oiled baking sheet.
Fill with potato filling. Beat the eggs with sour cream and generously cover the fillings with them.
Preheat the oven to 200 degrees. C, we send blanks into it for 20 minutes and bake until a delicious golden brown.
4. Recipe. Rebake with egg
Of course, by default, there are always eggs in the baked goods (they are in the filling). But here we will also add boiled eggs to the filling!
For taste, add them with fresh herbs (onions). To taste, such rebakes are somewhat reminiscent of a pie with an egg and green onions .. As for the dough, it is also with the addition of eggs.
Dough: Eggs – 2 pcs. Sour cream – 300 gr Salt – 0.5-1 tsp. Wheat flour – 600 gr
Filling: Eggs – 12 pcs. Green onions – 50 gr Salt – a few pinches
Beat 2 eggs with sour cream, add salt and flour. Knead the dough until elastic. It shouldn’t be sticky.
Boil 6 eggs, then grate on a coarse grater or cut into small cubes. Rinse green onions, finely chop. If desired, you can darken it a little more in a pan in vegetable or butter. Mix onion with boiled eggs and lightly add.
Divide the dough into equal pieces, then roll them into round cakes. We make baskets out of them, pinching the edges. Line a baking sheet with parchment paper and place dough pieces on it. We put a little egg-onion filling in each basket.
Beat the remaining raw eggs with salt and pour them over the baked goods. We close everything in the oven (preheat to 190 degrees C and bake for 25 minutes.
Above were the most common combinations for fillings. But nothing prevents you from experimenting and adding something new. The general meaning of cooking remains the same.
You can make just cabbage stuffing. You can also add grated carrots, onions and green onions to it. All this should be stewed beforehand so that the rebakes are cooked quickly.
I also advise you to try the filling of cottage cheese and fresh herbs. Mash the cottage cheese into a homogeneous mass, beat in 2-3 eggs, add dill, parsley, onion, salt and pepper.
Do not forget about cheese, which can be put in almost any savory pastry. It can be combined both with minced meat and with various sausages: ham, sausages, etc. Again, dilute it all with beaten eggs.
Sweet fillings for baked goods are made very, very, very rarely. But you can fill these baskets with jam, sweet curd mass, pieces of fruit, berries in sour cream. Well, now you know how to bake rebake at home. Try it yourself and delight your household with them.
You can see the method of forming rebakes:
In one video, bake with meat, cheesecakes with potatoes and pies with carrots and cabbage, all from one unleavened rye-wheat dough:
“Different cultures are closely intertwined in our family. My mother is Russian, but she was born in an Udmurt village, then she married into an Udmurt family. Therefore, both Russian and Udmurt cuisine were prepared in the family. Now we already live in a house together with my husband, but when they get together children and grandchildren at a large table (we have 3 children and 4 grandchildren) we cook a lot of different pastries.
4 cups flour
2 tablespoons of melted butter or margarine, 1 glass of milk or water (old women cook exclusively with milk),
1 tablespoon of sugar
1/2 teaspoon salt.
(Ingredients listed are for a 20 piece test).
The fillings are very diverse: meat, fried fresh mushrooms, pickled mushrooms, liver, egg with onions, potatoes, cabbage, there are also rebakes for tea – sweet with jam.
Dough: Mix flour, eggs, melted butter, milk, sugar and salt. We make balls, then cakes. Further, lifting the edge, with one finger from the inside, holding the dough, and pinching it from the outside with two fingers, we make small “sides”.
FILLING: Our bakes are with mushrooms. We fry minced meat with onions.
When the filling is ready and the dough is ready, we will make an omelette mass, with which we fill the bakes. For her, you need to beat 2/3 cups of milk and one egg. Salt and pepper are added to taste.
So, on a greased frying pan lay out the forms of dough. We bake in a Russian oven. Then fill with stuffing and top with omelet mass.
Baked at a temperature of 200-220°C, cooking time 25-30 minutes.
If we bake in the oven, you can fill the forms of rebaking with minced meat and filling immediately.
The national Udmurt dish is served only hot. Very tasty – with milk!”
The recipe of the national Udmurt dish from the participant of the competition “Recipes of our grandmothers” Svetlana Chernykh, p. Vavozh, Udmurt Republic.
Good afternoon, my dear readers!
Today I have for you one of the favorite weekend recipes in our family – biscuits with mushrooms
. it national pastries of the Udmurts. In my opinion, the most successful in the cuisine of this spring place in Russia. First, a little digression.
Perepechi can be with absolutely any filling. Even with sweets. But I like the “serious” filling more, without sweets 🙂 Yes, and my household too.
When we travel with family and friends to Ludorvai is an ethnographic museum-reserve of our region, we order cabbage rolls and enjoy their taste in this village hut:
If you look closely from the height of the mill, to the right of its blade, you can see this house. See:
Here it is up close:
Very tasty rebake obtained from them in Ludorvae. From a mixture of rye flour – the basis of the dough (therefore so dark, but very healthy, which attracts me the most) with the addition of first grade flour – to increase the level of gluten in the dough so that you can easily blind the sides of the national product. They bake them in the oven. Here comes the flavor! Words can not convey, just try. Here they are, and even with fragrant tea:
-Exist two basic rules cooking biscuits: – They are prepared only from unleavened dough. The filling must be poured with a mixture of milk and eggs. This time I made biscuits with butter
, which my mom collected with love – mycelium in the mushroom season. First, she washed them, cleaned them, boiled them until half cooked and froze them. All I had to do was boil them, chop them and make an excellent mushroom filling in baked goods, the photo and recipe of which are now in front of you, friends.
Everything is done quickly and simply, as in all my recipes, despite the lengthy description.
Cooking biscuits with mushrooms
- 1st grade flour – 2 cups
- Rye flour – ½ cup
- Bran (wheat or rye) – 2 tbsp.
- Egg yolks – 3 pcs.
- Serum – 2/3 cup or more
- Softened butter – 40 – 50 g
- Salt – to taste
- Baking powder – 1 tsp
- Onion – 1 pc.
- Salt – to taste
- Turmeric or curry – to taste
- Oregano – to taste
- Eggs – 2 pcs. (but I didn’t take whole eggs and took the proteins left over from the dough, which also turns out very tender and tasty)
- Milk – ½ cup
- Salt – to taste (a little)
My cooking method:
1. Mix both types of flour, bran, salt, baking powder
2. Add softened butter, egg yolks, warm whey
3. Knead elastic soft dough that does not stick to hands
4. Put the dough in a bag and leave it at room temperature for 40 minutes
5. At this time, let’s deal with the filling. To do this, grind the finished mushrooms (with a knife or in a food processor), mix with chopped onions, salt and spices
6. Cut the finished dough into small balls
7. Roll out each ball, after sprinkling the table or cutting board with flour
8. We make blanks for baking. There are two ways (you already saw the first one at the beginning of the article). I prefer this one:
9. We put the blanks from the dough on a baking sheet covered with parchment, quite close to each other so that our filling does not spread
10. We put the filling on the blanks
11. Make the egg-milk mixture by lightly whisking the eggs, milk and salt
12. Fill each semi-finished product with this mixture
13. Bake in a preheated oven for 20 – 25 minutes at a temperature of 185 – 190˚С until golden brown
Of course, it is better to serve them immediately. With fresh herbs, vegetable salad or simply with milk or fragrant herbal tea.
Good luck with your cooking! I look forward to your comments.
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Dear friends! Have you ever tried Udmurt repeches? The recipe for this pastry is brought to your attention today. Those who live in Udmurtia or have visited there will agree that perepechi is one of the most delicious national dishes. It is a pity that outside the republic this pastry is very rare. Therefore, if you want to diversify your lunch, try making your own rebake.
And you can serve them on the table, just like pancakes, cheesecakes, with any tea or milk. The name “repeche” itself has a rather simple origin. The fact is that this pastry is an ancient invention of Udmurt culinary specialists. And it was originally cooked in a Russian oven. But since a very high temperature is not needed for cooking rebakes, they were baked not deep in the oven, where the heat is high, but where the caulk is located (between the mouth and the mouth of the oven) – that is, in front of the oven. That’s where the name came from.
Udmurt perepechi – recipe
To prepare this dish, you need to make dough and stuffing. The latter is very different. But more on that below. As for the dough for rebaking, according to the recipe, it used to be prepared from rye flour. But “everything flows, everything changes.” The modern version allows the use of any kind of flour.
Rebake dough – recipe
- Flour – 2-3 cups;
- Egg – 1 pc.;
- Water – ½ cup;
- Milk – ½ cup;
- Salt – 1 teaspoon.
You can pour all of these products into a container and knead the dough out of them. But I suggest you use the method that I have always used myself. To do this, pour flour on a flat surface (more than indicated in the ingredients). In the middle we make a recess into which we break the egg, add salt and pour in a small portion of warm milk and water.
Using a blunt knife or the handle of a spoon, knead the dough, picking up flour from the edges. Gradually add the remaining liquid. When the dough becomes thick, knead it with your hands.
The finished dough for rebaking according to the recipe should be soft, elastic and should not stick to your hands. So that the dough does not get weathered, sprinkle it lightly with flour, cover with polyethylene and proceed to cooking the filling.
It can be very different: from minced meat, fresh or sauerkraut, mushrooms (both fresh and salted), potatoes. They also make a mixed filling for baked goods – for example, from meat and cabbage or mushrooms and potatoes. We will make Udmurt rebakes separately with meat and cabbage.
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Filling for meat biscuits
Onion (1 medium-sized onion) finely chopped and sautéed in vegetable oil until golden brown. Add minced meat (300 g) and fry until tender. Add salt and pepper to taste.
Stuffing for fresh cabbage
Finely chop 300-400 g of cabbage and fry in vegetable oil until golden brown. Add salt and pepper to taste. Cut the greens and add to the prepared cabbage.
Filling for stuffing
It is made from eggs and milk. In fact, this is the same omelette mass that is needed to make a classic omelette. For 4 eggs we take 180 ml of milk and a pinch of salt. Mix the mass well.
We roll out circles with a diameter of 10-12 cm from the dough for baking. Their thickness should be small – about 0.5 cm. Using tucks, we make a low side. It turns out a kind of tartlets. From the indicated amount of dough products, approximately 20 rebakes are obtained.
We grease the baking sheet with oil and put the resulting baskets on it. I put stuffing in them. It should lie flush with the sides. Pour in the omelette mass – about 3-4 teaspoons per bake.
We put the baking sheet in the oven preheated to 200-220 ° C. Since our pastry dough is rolled out thinly, and the filling is almost ready, baking is cooked quickly. Literally after 20 minutes, when the scrambled mass “grabs” and the sides of the baskets are slightly browned – everything is ready.
To make the rebakes softer, they can be dipped in hot milk immediately after the oven, covered with foil, and on top with a towel. In a few minutes, the pastry will “rest” and it can be served at the table.
Be sure to try the Udmurt perepechi. The recipe for their preparation is simple, and the delicate taste and unusual form of baking deserve that this national dish is cooked more often.
Enjoy your meal!
Favorite fast food from my childhood is perepechi – a national dish from my small homeland of Udmurtia. They say that the name comes from the expression “before the stove”, that is, before the fire, since strong heat is not needed for cooking. Traditionally baked in a Russian oven.
Perepi look like tartlet baskets, but they are always prepared only from rye flour with a filling filled with scrambled eggs.
- Minced lamb
Served hot with rich meat broth with herbs. Can be substituted for miso soup.
- water – 1 glass;
- rye flour – 2 cups;
- wheat flour – half a glass;
- salt – half a teaspoon.
- forest mushrooms (peel, rinse, boil),
- 1 onion and garlic to taste, ground pepper, salt, spices – to taste
- 1 egg
- salt pepper
- Mix rye, wheat flour and salt. Add a little cold water, knead the dough. The consistency of unleavened dough should be such that it can be cut with a knife – cool! It is impossible to strictly maintain the ratio of water and flour – flour of different quality happens. Cover and leave to rest for 15-20 minutes. While the dough is resting, prepare the filling.
- Mushrooms, onions and garlic are fried in a pan in oil. Prepare the omelette mass: beat the egg with cream and a pinch of salt.
- The dough must be cut into balls, rolled into circles one and a half to two millimeters thick and 8-10 centimeters in diameter, and bend the edges so that plates are obtained.
_____________Best regards ॐ Julia
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What Does The Word Pelmeni Mean?
There is some disagreement over the origins of pelmeni, with some saying that they originated in Siberia and others claiming that they came from the Ural mountains. Pelmeni are essentially dumplings, and the word itself is derived from the Russian word for dough, “pel’nina.” The dough is traditionally made from flour, water and salt, and then filled with a variety of different fillings. The most common fillings are meat (usually pork, lamb or beef), cheese or potatoes. Pelmeni are usually boiled and served with sour cream, butter or vinegar.
A pirozhki (Polish dumplings) are crescent-shaped, filled with minced stuffing and steamed in China. Poles are traditionally served in Russian pelmeni, but you can also order pierogi in Polish. The use of HTML tags and links is discouraged. This Daily Discussion feature is a duplicate of Wiktionary, which contains links to WordSense articles.
A Delicious Dumpling With A Rich And Savory Filling
Why is pelmeni so popular? It is said that pesmini originated in Siberia in the 14th century and spread to Russia and Eastern Europe before making their way into the dumpling scene. pelmeni, which means “ear bread,” derives from the original dish prepared by the indigenous Komi people of the Ural Mountains, which is shaped like ear bread. What does pelmeni taste like? A savory and rich filling of ground beef and onions pairs well with the mild, non-leavened boiled dough. As you eat the soft boiled dough, you will notice an explosion of texture as it is filled with ground meat. This recipe for dumplings takes less than an hour and a half to prepare and serve.
Pelmeni vegetarian – ideas for fillings
Russian pelmeni can also be make vegetarian. There are many different recipes for this.
If you absolutely want to get close to the classic pelmeni variant in terms of taste and consistency, you can use seitan for the filling. In addition, lentils, beans, mushrooms and vegetables are suitable for vegan filling of Russian dumplings. Russian dumplings are very tasty vegetarian with potato-mushroom puree or buckwheat-mushroom puree.
Why Do Russians Eat Dumplings?
There is no one answer to this question as there are many different reasons why Russians may enjoy eating dumplings. For some, it may be because dumplings are a traditional Russian food that has been enjoyed for generations. Others may appreciate the versatility of dumplings as they can be filled with a variety of different ingredients to suit any taste. Additionally, dumplings are typically quite affordable and filling, making them ideal for budget-minded individuals or those looking for a hearty meal. Whatever the reason, there is no doubt that dumplings are a popular food in Russia and will likely continue to be so for many years to come.
Siberian Pelmeni is a traditional Russian dumplings that is filled with ground meat and is known for its classic and delicious flavor. pelmeni, as opposed to vareniki, are all made with ground meat, which can include beef, pork, lamb, or chicken. The dough is very simple to make, so it would be ideal if it could be made in a stand mixer or bread maker, but a strong hand is sufficient. Pelmeni is a Russian dumplings that dates back to the time of Alexander the Great. The main ingredient is Eastern European cuisine. 3 cups flour This cup of cold water has a capacity of one cup. Cooking oil will take two-and-a-half tbsp. There is a trace amount of salt in the solution. Combine all of the dough ingredients in a mixing bowl, kneeing the ball until smooth, and set aside to rise.
Are Dumplings Chinese Or Russian?
Pierogi are one type of dumplings that are found in both Russia and Central and Eastern Europe. They are made from either pelmeni or vareniki.
Why Do Russians Eat Pelmeni?
dumplings are widely accepted to have originated in China, but they are also found in nearly every culture. They are indigenous to Siberia, where meat can be preserved through freezing.
- Raw Cane Sugar
- Cream of Tartar Powder
Homemade tastes best
You can buy frozen pelmeni as a ready-made product in some German supermarkets and in Russian stores. First of all, their taste is not as good as homemade Russian dumplings. And secondly, you can buy them only with meat filling and not vegetarian or vegan.
So let’s make the most delicious vegetarian pelmeni ourselves! It is absolutely not difficult. And you know what ingredients you use for it. Besides, these vegan pelmeni with lentils taste simply divine and are healthier than the classic dumplings. Because pardina lentils, which are used here as a vegan filling, are rich in iron, magnesium, phosphorus, vitamin B1 and protein.
The vegan pistachio cake is a dessert to try at least once both for its simplicity of realization and for its intense flavor of pistachios. A soft and perfect cake to accompany a cup of vegetable milk for breakfast or a good tea for a snack.
These Russian dumplings are
- heavenly delicious,
- with lentil filling,
- firm to the bite,
- more delicious than the original,
- easy to make with few ingredients,
- ideal as a main course for lunch or dinner,
- suitable for freezing,
- to be prepared in advance.
Pelmeni dough – classic and vegan
Pelmeni dough is usually made with flour, water (sometimes a mixture of water and milk), egg and salt. However, egg can be omitted without any problems, as you can see from my recipe. This is how you get a vegan dough.
The secret of my pelmeni dough is that it is made with vegetable oil and hot water. This makes it very elastic, soft but not sticky, doesn’t crack and makes it easy to shape. It is simply a pleasure to work with this dough.
What are pelmeni?
Pelmeni are a famous dish of Russian cuisine, which is one of the national dishes of Russia. They are small dumplings filled with minced meat and cooked in water or broth. They could be compared to German maultaschen or Italian tortellini.
Due to their taste, filling effect and easy storage, pelmeni became very popular all over Russia. It is believed that they originated in Siberia or the Urals. Supposedly, the small dumplings were invented in the Republic of Udmurtia, which is located west of the Ural Mountains.
It is said that the Russian word “pelmenj” (singular of “pelmeni”) comes from the Udmurtian “pelnjanj”. “Pel” means “ear” and “njanj” means “bread”. Literally translated, “pelnjanj” means “bread ear”.
Pelmennitsa or handmade
Forming each small dumpling with your hands, of course, takes some time and requires patience. But it’s worth it, because you get real pelmeni – with a lot of filling and little dough.
What’s more, it’s even fun to make the dumplings yourself. And if the whole family joins in, they’ll be ready in no time. Be sure to get kids involved, too!
But if you need to make them quickly, or if you don’t feel like making Russian dumplings by hand, you can get pelmennitsa to help you. It is a special form for making pelmeni. However, the small dumplings with pelmennitsa can’t be filled as full as it is typical for homemade pelmeni.
The secret of this best vegan pelmeni
I have experimented a lot with recipes for vegan pelmeni and find this recipe with lentils to be the best ever. I used raw pardina lentils for the filling. They are particularly stable to cooking and do not fall apart when boiled or fried. This makes the filling taste al dente and juicy at the same time.
I kneaded the dough from flour, hot water, vegetable oil and salt. Thanks to hot water and vegetable oil, it is so super not only in uncooked state, namely elastic and easy to shape. Even after cooking, vegan pelmeni dough tastes delicious – very soft and tender.
By the way, I also managed to make the best vegan patties with pardina lentils. Have you tried them yet?
Vegan pelmeni recipe
The recipe for pelmeni vegetarian with pardina lentils is very simple and comes with few ordinary ingredients that you may already have at home. The day before, it’s best to cook the rice.
Here you can get a rough idea of how the preparation goes and what you need for it. The exact quantities and step-by-step instructions for making the vegetarian pelmeni can be found in the recipe box below.
For the pelmeni dough you only need
- hot water,
- vegetable oil
- and salt.
For the filling you need
- raw pardina lentils,
- cooked rice – preferably round grain rice,
- cold water,
- onions and garlic,
- various spices – paprika, nutmeg, salt and pepper
- and vegetable oil for frying.
How to make vegan pelmeni: here’s how (Check out the detailed recipe at the bottom.)
How to serve Russian pelmeni?
Russian pelmeni are eaten with sour cream, mayonnaise, butter, mustard or any other sauce. Fresh herbs, for example parsley, go well with it. Russian dumplings are sometimes served together with the broth in which they were cooked.
The pelmeni vegetarian with lentils are very filling and are excellent as a hot main dish for lunch or dinner. By the way, you can fry cooked Russian dumplings from the day before in a pan with a little vegetable oil until lightly golden brown. This way you can warm them up and give them a crispy top layer.
In addition, you can make a delicious casserole out of the vegan Russian dumplings with lentils.
What Are Russian Dumplings Called?
Pierogi, pelmeni, and vareniki are all varieties of dumplings that can be found in either Russia or Central and Eastern Europe.
Every Russian restaurant serves pelmeni, one of the most popular Russian dishes. In Vareniki, the most likely relatives are pierogi from Poland. It is a type of dough that is folded in half and tipped with a finger or fork to prevent the filling from spilling. Khinkali have 18 holes in their tails, as opposed to pelmeni or vareniki, which have only 6 holes. The basic rule of khinkali is to eat it with your hands rather than with a knife or fork. Fillings such as mince or chopped meat with onions are frequently used in the kitchen. It is a very ancient species that is very rare and relatively unknown. They are baked in the oven and steamed on low heat for a long time with mushroom broth.
What Does Pelmeni Mean In Russian?
The origins of pelmeni, a popular Russian dish, can be traced back to eastern cultures. Palmeni is a word in the Finno-Ugric language that is derived from two words. Paleyan ears are what the Perm and Udmurtia, both of whom ate bread, call them.
A Centuries-old Dish Worth A Try
There are numerous variations on the pierogi, but the majority are all variations on the same recipe: a dough filled with savory or sweet filling is dipped in boiling water or fried. Pierogi originated in Central and Eastern Europe hundreds of years ago. These pancakes have become popular in recent years in the United States due to their hearty and filling flavor. Whether you enjoy pierogi variations or simply want to try a good dumpling, these little treasures are a great addition to your kitchen.
Primeni, a traditional Russian comfort food, are meat dumplings that are traditionally stuffed with ground beef, pork, or lamb. After that, they’re served with red wine vinegar, black pepper, and melted butter. In Russia, vegetables, mushrooms, and sauerkraut are also common fillings.
Traditional Dumplings Of Siberia
They originated in Siberia and are known as pelmeni dumplings. pelmeni are fried and boiled dumplings that are traditionally served. The Pelmeni, which is a traditional food of the Komi people, are a type of food. Pelmeni are popular not only in Russia, but also in eastern Europe. boiled dough is used to make plemoni, which is then filled with various types of meat. Vinniki are dumplings made of boiled dough and include other ingredients such as cabbage, mashed potatoes, fish, and cherries as well. When meat is served with sour cream, the flavor and texture of pelmeni and vareniki improve.
What Does Pelmeni Mean In English?
Fish dumplings made of Russian meat, usually served in broth, are what are known as pelmeni in Russian.
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How to store pelmeni vegetarian?
You cook pelmeni right before serving, because they don’t taste good cold.
You can freeze dumplings that are not cooked immediately after forming. To do this, line a cutting board with baking paper or plastic wrap, spread uncooked dumplings on it and put them in the freezer. Once they are frozen, you can transfer them to a freezer bag.
Then cook the frozen pelmeni immediately without thawing. I always make the vegetarian pelmeni in stock and freeze them. That way you always have them in the freezer for a quick lunch or dinner.
Pelmeni vegetarian (vegan) with lentil filling
Juicy, spicy and incredibly delicious taste these vegan pelmeni with lentils. The al dente filling and the tender dough, which make up the Russian dumplings, combine perfectly with each other in terms of taste. The vegetarian pelmeni fill you up and are healthier than the classic ones. They are an ideal main meal, while can be prepared in advance and frozen. According to the recipe, you can easily make the vegetarian pelmeni at home.
For the dough
- (round grain rice)
- vegetable oil for frying
For the cooking
- Mix flour and salt in a mixing bowl.
- Gradually add hot water, first mix it with a fork while the mixture is hot, and then knead it with your hands to form a firm dough.
Preparation of the filling
- Chop onions and garlic and fry them together in a pan with a little vegetable oil until translucent.
- Add cooked rice and fried onions with garlic to soaked ground lentils and mix to a homogeneous solid mass, seasoning with paprika, nutmeg, salt and pepper.
Preparation of the vegetarian pelmeni
- Lightly dust the work surface with flour. Roll out the pelmeni dough thinly and cut out small circles, for example with a shot glass.
- Freeze the leftover uncooked pelmeni. See the notes here above.
- It is important to season the lentil filling well. You can use any spices and herbs for this. Do not taste the raw lentil mixture, as raw lentils contain toxins.
- Instead of pardina lentils, you can take another type of lentil.
- Use a sticky type of rice and not a loose one. Thus, round grain rice is best for this.
- It is best to cook rice the day before and store it in the refrigerator.
- Note the detailed tips and tricks for making the pelmeni vegetarian at the top of the post.
How to make pelmeni vegetarian
- It is important to season the lentil filling well. You can also use other spices and herbs. However, you should not try the raw lentil mass, because raw lentils contain toxins.
- Instead of pardina lentils, you can use another type of lentils for the recipe.
- Use a sticky type of rice for the recipe, not a loose one. Thus, round grain rice is best for this.
- Cook rice the day before and store it in the refrigerator. The next day, it will no longer contain excess liquid.
Have you made pelmeni vegetarian yourself according to this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the Russian dumplings vegan.