"Book of Greens" author Jenn Louis shares her Spinach Pelmeni recipe.
- 7 ounces spinach
- ½ c cold water
- 2 ½ c (350g) all purpose flour
- 2T vegetable oil
- 1 egg yolk
- 1 t salt
- 2 pounds medium yukon gold potatoes, peeled and cut into 1-inch pieces
- ¼ c crème fraiche or sour cream
Place spinach and water in the bowl of a blender or vita mix and process at high speed until thoroughly pureed. Set aside.
Place flour in the bowl of a stand mixer fitted with a dough hook and add oil, yolk and salt. Add ½ of spinach liquid and mix on medium speed. Add bit by bit of spinach mixture just until dough comes together. Dough should be soft but not sticky. Mix on medium speed for 5 minutes. Wrap dough in plastic and rest at room temperature for 30 minutes, or chill overnight.
Cook potatoes, submerged in water, at a gentle simmer, until very tender. Drain any excess water. Mash potatoes thoroughly, or process through a ricer, then mix with crème fraiche and season generously with salt.
Using a pelmeni press make dumplings according to press instructions. Toss completed pelmeni in semolina and store, refrigerated, on a sheet pan.
Bring a large pot of salted water to a boil.
If you do not have a pelmeni press:
Roll pelmeni dough very thin. Cut 3-inch rounds of dough, then place a scant tablespoon of filling in center of each dough circle. Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent. Moisten the two far edges of the crescent and pinch them together to seal. Transfer to semolina-dusted and parchment-lined sheet tray, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling.
Melt butter in a small saucepan over medium heat.
Working in batches, transfer pelmeni to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, a total of 2 minutes. Coat a platter with half the butter. Transfer pelmeni to platter using a slotted spoon. Drizzle tops with remaining butter and sprinkle sea salt and poppy seeds on top.