Vegan Traditional Russian Pelmeni
Dive into the comforting flavors of Vegan Traditional Russian Pelmeni, a plant-based twist on the classic dumpling dish that captures the essence of Russian culinary heritage. This recipe features a tender, homemade dough stuffed with a savory filling of finely chopped mushrooms, onions, garlic, and a touch of soy sauce, enhanced by the smoky warmth of paprika. Each dumpling is meticulously shaped and boiled to perfection, resulting in a soft, pillowy texture. Ready in just over an hour, these vegan pelmeni are perfect for a cozy meal and can be served with vegan sour cream, fresh dill, or a drizzle of vegan butter. Whether you're exploring vegan Russian recipes or searching for a hearty yet wholesome dumpling dish, these delightful bites deliver authentic flavor and satisfying comfort in every bite.
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Recipe Information
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)
Instructions
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.
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.
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.
Stir in the chopped mushrooms and minced garlic. Cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
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.
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.
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.
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.
Remove the cooked pelmeni with a slotted spoon and transfer them to a serving dish. Repeat with the remaining pelmeni.
Serve hot with vegan sour cream, fresh dill, or a drizzle of melted vegan butter, if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3139 mg | 136% | |
| Total Carbohydrate | 313.2 g | 114% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 11.8 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1701 mg | 36% | |
*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.
