Pelmeni With Potato Filling

[Nima_toad]

photo

I could've eaten a scrumptious meal, but looking at your photos make me hungry! You should seriously get copyrights to publish the photos alongside the recipes and make the non-vegan world drool with jealousy. I'm sure the original recipe submitters would be happy to have their names in a cookbook with your photos... P.S. if you ever did that, please let me know!!!

[keda]

To make this, is the flax-seed crucial? Could I possibly use some other alternative or something?

the flax works as an 'egg', so it's very important, otherwise the dough won't stick together. you could use any other egg substitutes (no soda), but i don't know the amount you have to use.

[nicklamon]

This was time consuming, but worth every second of work.  I did have to add a little more water to the dough--i couldn't get it to form a ball.  The dough was the very very firm.  I don't know if would recommend making this recipe without a pasta roller. I tried to roll it out by hand first and couldn't get it very thin with a rolling pin.  This yielded 31 pelmenis (is that the plural form?).  Next time I'll double it so I can have some on hand in the freezer.  The mustard mayo sauce was excellent on this--I had never had it before.  Thank you for the killer recipe. 

[samf147]

so we made an afternoon out of it... rolled out the dough with a rolling pin, having doubled the recipe, and used various glasses to make various sized circles.  we made three different fillings, one of the potato filling (amazing!), another of sauteed portabellos, spinach, cayenne, garlic and onion (also phenomenal), and for the sweet one, we used four plums, a cup of dried tart cherries, and more or less than a half cup of sugar and cooking it all together for a while.  soooooooooooo delicious! i didn't have the vegan mayo, so we used a creamy corn and pepper soup as the sauce for the savory ones. i think we made about 50 pelmeni and ate a whole lot of it right away.  fantastic recipe! thank you so much!

[keep_on_keepin_on]

could you cook the pelminis in vegetable broth instead, if so how much..and how long to freeze them?

[keda]

could you cook the pelminis in vegetable broth instead, if so how much..and how long to freeze them?

of course you can. the cooking time is ~15 minutes, but may vary depending on the thickness of your dough.
you freeze the leftovers (uncooked) overnight or so. when ready to eat, drop them in boiling water (still frozen) and cook. you can store them frozen for about 3-4 month.

[ponycakes!]

these were ok.
i definitely should have used more spices and stuff in the filling because they came out a little bland. the mayo mustard sauce helped (it was awesome)..but they still lacked something.
i have a lot of leftover filling, so ill probably spice it up with more coriander and dill and try again. :)

[stockster]

yum! these were great! i had to hand roll them with a rolling pin which was kind of a pain in the ass, but definitely worth it.  i put a ton of dill and garlic in the filling but left out the earth balance (to try and make it a bit healthier!)  i have a ton of filling leftover, so maybe only use 1-2 potatoes. nayonaise + mustard is so tasty! this is a very filling dish, i only had a few and froze the rest for another time! i'll definitely be making this again!