Pelmeni With Mushrooms And Spinach Recipe
By Earth of Maria
🔪Prep Time: 15 mins
👩🍳Cook Time: 10 mins
3/4 tsp sea salt
1 cup gluten-free all-purpose flour, plus extra for dusting
1/2 medium onion
3.5 oz chestnut mushrooms
1 cup spinach
1/2 tsp black pepper
1/2 tsp cumin
1Add around 1 cup water to a saucepan with 1/2 tsp salt and bring to the boil. Then, add the flour to the boiling water and cook, stirring occasionally, until all the water is absorbed and a dough forms.
2Add around 1-2 tbsp flour to a flat surface. Transfer the dough to the same surface and knead until all the extra flour is absorbed.
3Roll the dough out into a thin sheet, around 1/4 an inch in thickness. Use a cup or a glass to cut out small circular shapes in the dough (this recipe makes around 24 pelmeni) and place a small amount of filling in the centre of each. Fold each circle to seal, then join the two edges.
4Bring a pot of water to a gentle simmer. Add the pelmeni to the water in batches of around 5-6, and cook until they rise to the surface. Serve immediately. These are also freezer-friendly.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.