Mushroom and Potato Pelmeni (Russian Dumplings)

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My obsession for dumplings is well-documented. Whether it’s chicken and dumplings, or potstickers, or Indian Chakolya (called Dal Dhokli or Varan Phal; these are mildly spiced whole wheat and gram flour dumplings cooked in a spicy lentil stew) or wontons, or Dhokle Papdi (bite-sized gram flour patties stewed in flat beans and spices) my love for all things doughy knows no bounds. It’s what I crave on Sunday nights, cold evenings, or after a long tiring day.

I first made pelmeni and pierogis couple years ago, after my husband visited Russia and simply could not shut up about them. He brought me back some cookbooks from Moscow and I got right to it, I was blown away by how simple and scrumptious they were! Pelmeni are a type of Russian/Ukrainian rustic, savory dumpling filled with meat or mushrooms or potatoes or cheese. I made the pelmeni with a potato and mushroom filling similar to what I’ve shown here, and a handful of pierogis with diced apples. As someone living in the United States for so many years, I felt like I needed to alert the authorities – the apples were NOT tossed in cinnamon, nor were they dusted with it. The serving recommendation was to just serve them piping hot with some butter. I resisted the urge to add cinnamon and was rewarded. Something happens to the apples inside the pierogis that we cannot explain.

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Vegan Chai-spice Pumpkin Bundt Cake

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I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.

But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.

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Russian Cabbage Soup (Shchi)

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This soup is essentially a warm hug.

Russian soups tend to be meat-heavy for all the good reasons so it’s difficult to find something vegetarian and light in the soup category; I do make a vegetarian Borscht from time to time but this time I wanted something light, bright and clear, and this Cabbage Soup, or Shchi, totally hit the spot.

This soup is basically a Russian mixed vegetable soup starring cabbage, carrots and potatoes, in a base made with onions sautéed in butter. Bay leaves and whole peppercorns are added, leaving the soup clear, bright and sharp (not muddled due to addition of ground pepper). Sometimes sauerkraut is added, as are greens, but I’ve added neither to keep it simple. I also used this soup as a vehicle to use up odds and ends in the fridge (I’m looking at you, diced celery and turnip from 2 weeks ago).

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