Vegan Traditional Russian Pelmeni

Discover the perfect harmony of tradition and plant-based cooking with these Vegan Traditional Russian Pelmeni! This recipe transforms the iconic Russian dumplings into a vegan masterpiece, featuring a tender, homemade dough encasing a savory filling of sautéed mushrooms, onions, and garlic, elevated by a hint of soy sauce and smoked paprika. The dough, kneaded to perfection, wraps delicately around the filling and cooks to light, pillowy perfection in boiling water. With just the right amount of prep and cook time, these dumplings are a satisfying labor of love ideal for showcasing at dinner parties or cozy family meals. Serve them piping hot with a dollop of vegan sour cream or a sprinkling of fresh dill for an authentic and wholesome finish. Perfect for fans of Eastern European cuisine seeking plant-based options, this dish combines comfort and tradition in every bite!

Nutriscore Rating: 72/100

Prep Time:60 mins

Cook Time:10 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Salt
• 0.75 cup Water
• 2 tablespoons Olive oil
• 2 cups White mushrooms, finely chopped
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 2 tablespoons Soy sauce
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 1 tablespoon Sunflower or avocado oil
• 2 tablespoons Fresh dill, finely chopped (optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add water and olive oil. Mix until the dough starts to come together.

Step 2

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 3

While the dough rests, prepare the filling. Heat sunflower or avocado oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.

Step 4

Stir in the chopped mushrooms and minced garlic. Cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

Step 5

Add soy sauce, smoked paprika, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let it cool to room temperature. Stir in fresh dill, if using.

Step 6

Roll out the rested dough on a floured surface to about 1/16-inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out circles from the dough.

Step 7

Place a small spoonful of the filling onto the center of each circle. Fold the dough in half to form a half-moon shape and pinch the edges tightly to seal. Bring the two pointed ends of the half-moon together and pinch them to form the traditional pelmeni shape.

Step 8

Bring a large pot of salted water to a boil. Drop the pelmeni into the boiling water in batches, ensuring not to overcrowd the pot. Cook for 4-5 minutes or until they float to the surface.

Step 9

Remove the cooked pelmeni with a slotted spoon and transfer them to a serving dish. Repeat with the remaining pelmeni.

Step 10

Serve hot with vegan sour cream, fresh dill, or a drizzle of melted vegan butter, if desired.

Nutrition Facts

Serving size	(1245.4g)

Amount per serving	% Daily Value*
Calories	1878.7

Total Fat 47.6g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3558.5mg	0%
Total Carbohydrate 308.5g	0%
Dietary Fiber 18.3g	0%
Total Sugars 15.8g
Protein 57.9g	0%

Vitamin D 35IU	0%
Calcium 141.4mg	0%
Iron 21.2mg	0%
Potassium 2373.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 12.2%

Carbs: 65.2%