Potato and Dill Pelmeni with Vinegar Dipping Sauce

Potato and Dill Pelmeni with Vinegar Dipping Sauce

Delicate homemade Russian dumplings filled with a creamy potato and fresh dill mixture, boiled until tender and served with a bright, tangy vinegar-dill dipping sauce.

Dietary

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Ingredients

Instructions

  1. For the dough: In a large bowl, combine 4 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center. Gradually add 1 1/4 cups of warm water and 1 tablespoon of vegetable oil, mixing with your hands until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
  2. For the filling: Place 2 pounds of peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and return to the hot pot. Mash the potatoes with 1/2 cup of unsweetened plant-based milk until smooth.
  3. In a separate small skillet, heat a splash of vegetable oil over medium heat. Add the finely diced yellow onion and cook until very soft and translucent, about 8-10 minutes. Stir the cooked onion into the mashed potatoes. Add 1/4 cup of fresh dill, 1/2 teaspoon of black pepper, and remaining 1/2 teaspoon of salt. Mix thoroughly and allow to cool slightly.
  4. To assemble pelmeni: Divide the dough into 4 equal portions. On a lightly floured surface, roll one portion of dough very thin (about 1/16-inch thick). Use a 2-inch round cookie cutter or a glass to cut out circles. Place about 1 teaspoon of potato filling in the center of each circle. Fold the dough in half to form a semi-circle, pressing firmly to seal the edges. Bring the two ends of the semi-circle together and pinch them to form a ring shape.
  5. Place the formed pelmeni on a flour-dusted baking sheet. Repeat with the remaining dough and filling. (You can freeze uncooked pelmeni on the baking sheet until solid, then transfer to a freezer bag for storage).
  6. Bring a large pot of salted water to a rolling boil. Carefully drop the pelmeni into the boiling water, stirring gently to prevent sticking. Cook in batches if necessary. Once they float to the surface, cook for another 3-5 minutes, until tender.
  7. While pelmeni cook, prepare the dipping sauce: Whisk together 1/2 cup of apple cider vinegar, 1/2 cup of vegetable broth, 1 teaspoon of sugar, and 1/4 cup of fresh dill in a small bowl.
  8. Remove cooked pelmeni with a slotted spoon. Serve immediately with the vinegar dipping sauce and, if desired, a dollop of plant-based sour cream.

Notes

Pelmeni are best served fresh, but uncooked pelmeni freeze beautifully. Place them in a single layer on a floured baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.

Nutrition (per serving)