For the dough
2-1/2 cups white flour
1/2 cup hot water
a pinch of salt
For the filling
3 cups plain seitan
1 pinch of salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1. Cut the seitan into cubes and grind it in a blender with the onion, carrott and spices. Set aside.
2. In a bowl, mix the flour and the water. Then transfer it onto a floured surface and knead it until it doesn't stick on your fingers and you get a nice, white ball of dough. Flatten the dough with a rolling pin, then cut out some circle using a glass or an espresso cup.
3. Add a teaspoon (or more) of filling to each of the circles and seal the edges. You can also shape them like Italian tortellini by pulling and joining the two corners.
4. Cook in boiling water with some laurel leaves (or vegetable bullion) for a few minutes: when the pelmeni come up to the surface, they're ready! Serve with soy cream, or tomato sauce or - if you like - with some cooking water/buillon.
Pelmeni can be frozen before cooking.