Beet Pelmeni with Herb & Walnut Filling

Name: Beet Pelmeni with Herb & Walnut Filling
Yield: Makes 80 to 90 pelmeni, Serves 6 to 8
Cuisine: Polish
Ingredients: Small handfuls of mixed herbs, such as parsley, cilantro, pennyroyal, dill and tarragon; Pomegranate seeds; A little walnut oil; Marigold petals; 5 Tbsp warm water mixed with 1 Tbsp egg replacer; 5 Tbsp olive oil; 1 tsp sea salt; 4 cups [500 g] Italian 00 pasta flour; 10½ oz [300 g] cooked beets (or 3 tsp beet powder mixed with 1 Tbsp water); Handful of cilantro leaves; 1 Tbsp red wine vinegar; Pinch of fenugreek seeds; Extra pasta flour or fine semolina, for dusting; 3 cups [300 g] walnuts; ½ tsp coriander seeds; 1 tsp ground marigold petals (organic, unsprayed); 2 garlic cloves, minced

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

If you live near any Eastern European stores, buy a pelmeni mold (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

10½ oz [300 g] cooked beets (or 3 tsp beet powder mixed with

Europe
Poland
Main course
Vegan
Eastern Europe

Method

Put the cooked beets, if using, in a food processor and pulse to a purée. Add the salt.

Put the flour into a large bowl and make a well in the center. Pour in the beet purée and mix to a dough, then gradually add the olive oil, followed by the beet 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