Beetroot pelmeni with herb & walnut filling

Beetroot pelmeni with herb & walnut filling

By
From
V is for Vegan
Serves
6–8
Makes
80–90

If you live near any Eastern European shops, buy a pelmeni mould (otherwise use a ravioli cutter or a pasta machine that has a ravioli cutter). This is a fusion of Polish pelmeni and a Georgian walnut stuffing.

Ingredients

Quantity Ingredient
300g cooked beetroot, (or 3 teaspoons beetroot powder mixed with 1 tablespoon water)
1 teaspoon sea salt
500g italian 00 pasta flour
5 tablespoons olive oil
5 tablespoons warm water, mixed with 1 tablespoon egg replacer
extra pasta flour or fine semolina, for dusting

For the filling:

Quantity Ingredient
300g walnuts
1/2 teaspoon coriander seeds
1 teaspoon ground marigold petals, (organic, unsprayed)
1 teaspoon sea salt
2 garlic cloves, very finely chopped
handful coriander leaves
pinch fenugreek seeds
1 tablespoon red wine vinegar
small handfuls mixed herbs, such as parsley, coriander, pennyroyal, dill and tarragon

To serve:

Quantity Ingredient
a little bit walnut oil
pomegranate seeds
marigold petals

Method

  1. Put the cooked beetroot, if using, in a food processor and pulse to a purée. Add the salt.
  2. Put the flour into a large bowl and make a well in the middle. Tip in the beetroot purée and mix to a dough, then gradually add the olive oil followed by the beetroot powder paste, if using, and the water and egg replacer, checking all the time to make sure you have just the right consistency for the pasta. (If using a food processor, add the hot water a tablespoon at a time with the machine running until the pasta forms large grains. Then knead together by hand.) Shape into a ball, cover with clingfilm and leave it to rest at room temperature.
  3. In a powerful food processor, finely grind the walnuts. Tip out and put the coriander seeds, marigold petals, salt, garlic, coriander leaves and fenugreek in the processor. Whizz to a paste, then mix this with the walnuts, vinegar and mixed chopped herbs. (This paste, with added oil, also makes a good pesto.)
  4. Divide the rested dough into 4 pieces, and work with one at a time, keeping the other pieces covered in clingfilm so that they don’t dry out. Roll out the dark pink dough as thinly as you can (or use a pasta machine) to a circle slightly bigger than the pelmeni mould. Lay one sheet over the mould, then spoon ½ tsp filling mixture into each compartment. Lay another sheet of pasta on top, sealing with water and pressing firmly around the sides.
  5. Transfer the pelmeni to a large baking sheet dusted with flour or semolina, making sure they are in a single layer. You can freeze them like this, then once frozen, they can be dumped into a plastic bag in the freezer.
  6. Fill a large saucepan with boiling, salted water. Drop the fresh pelmeni into the boiling water and cook until they start to float. Make sure they don’t overcook. Drain and serve with walnut oil, pomegranate seeds and marigold petals.
Tags:
Vegan
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