Gingerbread Pelmeni with Cranberry Filling and Vanilla Bean Glaze

A festive and surprising dessert featuring gingerbread-spiced pelmeni dough filled with a tangy homemade cranberry sauce and drizzled with a creamy vanilla bean glaze.

Prep Time

45 minutes

Total Time

1 hour 5 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.39/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsAll-Purpose Flour(Plus extra for dusting)

£0.25

1teaspoonGround Ginger

£0.05

0.5teaspoonGround Cinnamon

£0.03

0.3teaspoonGround Cloves

£0.04

2tablespoonsBrown Sugar

£0.05

0.3teaspoonSalt

1Egg

£0.25

0.5cupWater(Warm)

1tablespoonVegetable Oil

£0.02

12ozFresh or Frozen Cranberries

£2.50

0.5cupGranulated Sugar

£0.20

1teaspoonOrange Zest

£0.05

2tablespoonsOrange Juice

£0.05

1cupPowdered Sugar

£0.30

0.5Vanilla Bean(Scraped seeds only)

£1.75

2tablespoonsMilk

£0.03

Total Cost

£5.57

£1.39 per serving

Instructions

1.
**Make the Gingerbread Pelmeni Dough:** In a large bowl, whisk together the flour, ginger, cinnamon, cloves, brown sugar, and salt.
2.
In a separate bowl, whisk together the egg, warm water, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3.
**Make the Cranberry Filling:** While the dough is resting, prepare the cranberry filling. In a small saucepan, combine the cranberries, granulated sugar, orange zest, and orange juice. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Let cool completely.
4.
**Assemble the Pelmeni:** On a lightly floured surface, roll out the gingerbread dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles (about 2 inches in diameter).
5.
Place a teaspoon of cranberry filling in the center of each circle. Fold the dough in half to form a crescent shape. Pinch the edges tightly to seal. Then, bring the two corners of the crescent together and pinch to form a small pelmeni shape.
6.
**Cook the Pelmeni:** Bring a large pot of salted water to a boil. Gently drop the pelmeni into the boiling water, a few at a time. Cook for 5-7 minutes, or until they float to the surface and are cooked through.
7.
Use a slotted spoon to remove the pelmeni from the water and drain them well.
8.
**Make the Vanilla Bean Glaze:** In a small bowl, whisk together the powdered sugar, vanilla bean seeds, and milk until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
9.
**Serve:** Arrange the cooked pelmeni on a plate and drizzle generously with the vanilla bean glaze. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (210g)

785 kcal / 3284 kJ

Carbs

158g

61% of RDA

Fat

16g

23% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

98 g

109% of RDA

Sodium

170 mg

7% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use molasses instead of brown sugar in the dough.

If you don't have a vanilla bean, you can substitute 1 teaspoon of vanilla extract in the glaze.

The cranberry filling can be made ahead of time and stored in the refrigerator for up to 3 days.

Freeze leftover pelmeni by laying them out on a baking sheet until solid. Then place in a freezer bag for storage.

Cooking Equipment

Large Mixing Bowl

Small Saucepan

Rolling Pin

Cookie Cutters (optional)

Large Pot

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use molasses instead of brown sugar in the dough.

If you don't have a vanilla bean, you can substitute 1 teaspoon of vanilla extract in the glaze.

The cranberry filling can be made ahead of time and stored in the refrigerator for up to 3 days.

Freeze leftover pelmeni by laying them out on a baking sheet until solid. Then place in a freezer bag for storage.

Gingerbread Pelmeni with Cranberry Filling and Vanilla Bean Glaze

Ingredients

Instructions