Experience the essence of Russian culinary tradition with a plant-based twist in these Vegan Pelmeni. Perfectly pinched pockets of dough are stuffed with a savory blend of mashed potatoes, sautéed mushrooms, and aromatic herbs, offering a hearty and satisfying bite. Boiled to tender perfection, these dumplings are a delightful fusion of texture and flavor.
Main Course
Vegan Pelmeni
Experience the essence of Russian culinary tradition with a plant-based twist in these Vegan Pelmeni.
About this recipe
Method
Tested in our kitchen
In a large mixing bowl, combine the flour and salt. Gradically add the warm water, stirring until a dough forms.
Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover with a clean cloth and let rest while you prepare the filling.
Mash the boiled potatoes until smooth.
Heat olive oil in a pan over medium heat. Add the onions, garlic, and mushrooms, sautéing until soft and golden. Cool slightly.
Combine the mashed potatoes with the sautéed mushrooms and onions. Season with salt, pepper, and fresh herbs if using. Mix well.
Roll out the dough on a floured surface until about 1/16 inch thick. Use a round cutter (about 2 inches in diameter) to cut out circles.
Roll out the dough on a floured surface until about 1/16 inch thick. Use a round cutter (about 2 inches in diameter) to cut out circles.
Bring a large pot of salted water to a boil. Add the pelmeni in batches, being careful not to overcrowd the pot.
Boil for about 3-5 minutes, or until they float to the surface and the dough is cooked through.
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