Vegan Russian Pelmeni (Dumplings) with Vegetable Broth

Ingredients

• 2 cups Rice Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 1 cup Water
• about 450 g Potatoes
• about 225 g Mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Dill
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of rice flour, 1/2 cup of tapioca starch, and 1/4 cup of potato starch. Gradually add the 1 cup of water while mixing until a cohesive dough forms. Cover the bowl and let the dough rest for 15 minutes at room temperature.
2. 2While the dough rests, place the about 450 g of potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and mash them thoroughly in a bowl.
3. 3Finely chop the 1/2 medium onion and mince the 2 cloves of garlic. Heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the chopped onion and minced garlic and cook for 3-5 minutes, stirring occasionally, until softened and fragrant. Add the about 225 g of mushrooms, chopped, and cook for another 5-7 minutes, stirring, until they have released their liquid and started to brown.
4. 4Add the cooked mushrooms and onion mixture to the bowl with the mashed potatoes. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper until well combined. This is your filling.
5. 5Lightly dust a clean work surface with a little extra rice flour if needed. Roll out the rested dough very thinly, about 0.1588 cm thick. Use a round cutter, about 5.08-7.62 cm in diameter, to cut out circles of dough.
6. 6Place about 1 teaspoon of the filling in the center of each dough circle. Moisten the edge of one half of the circle with a tiny bit of water. Fold the dough circle in half over the filling, creating a half-moon shape, and firmly pinch the edges together to seal, ensuring no filling can escape.
7. 7Pour the 6 cups of vegetable broth into a large pot and bring it to a rolling boil over high heat (100°C / 100°C). Carefully add the formed pelmeni to the boiling broth, making sure not to overcrowd the pot (cook in batches if necessary). Cook for 5-7 minutes, or until the pelmeni float to the surface and the dough appears cooked through.
8. 8Using a slotted spoon, remove the cooked pelmeni from the broth and divide them among serving bowls. Ladle some of the hot vegetable broth over the pelmeni. Garnish generously with the 2 tablespoons of fresh dill and serve immediately.

Substitutions

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