Vegetarian Traditional Russian Pelmeni
Discover the comforting flavors of Vegetarian Traditional Russian Pelmeni, a plant-based twist on the iconic dumplings adored in Russian cuisine. This recipe combines tender homemade dough with a savory filling of sautéed button mushrooms, onions, garlic, and fresh dill, delivering a mouthwatering depth of flavor in every bite. The pelmeni are carefully boiled in a flavorful vegetable stock until perfectly cooked, then served warm with a dollop of creamy sour cream that adds richness and tang. Whether you’re looking for a hearty vegetarian dish or a delightful way to explore Slavic traditions, these dumplings are sure to impress. Perfect for chilly evenings, this soul-warming recipe is a delicious, meat-free homage to the classic Russian favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Water
- 1 teaspoon Salt
- 1 large Egg
- 8 ounces Button mushrooms
- 1 medium Onion
- 2 tablespoons Butter
- 2 cloves Garlic
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill
- 6 cups Vegetable stock
- 0.5 cup Sour cream
Instructions
In a large mixing bowl, combine the flour and salt for the dough.
Add water and the egg to the bowl, mixing with a spoon or your hands until the dough comes together.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Cover the dough with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
Finely chop the button mushrooms and onion for the filling.
Mince the garlic and chop the fresh dill.
Heat a skillet over medium heat and add butter to melt.
Sauté onions until translucent, about 3–4 minutes.
Add garlic and cook for another minute, then stir in the mushrooms.
Cook the mushrooms until golden and the moisture evaporates, about 8–10 minutes.
Stir in black pepper, salt to taste, and fresh dill, then set the filling aside to cool.
Roll out the rested dough on a floured surface until very thin, about 1/16 inch thick.
Use a round cookie cutter or glass (approximately 3 inches in diameter) to cut out circles of dough.
Place 1 teaspoon of the mushroom filling in the center of each circle.
Fold the dough in half over the filling and pinch the edges tightly to seal, then bring the two far edges together and pinch to form a crescent shape.
Repeat with remaining dough and filling, placing finished pelmeni on a floured tray to avoid sticking.
Bring vegetable stock to a boil in a large pot.
Add pelmeni to the boiling stock in batches, stirring gently to prevent sticking, and cook for 7–8 minutes or until they float to the top.
Remove with a slotted spoon and serve hot with a dollop of sour cream and additional fresh dill for garnish.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5642 mg | 245% | |
| Total Carbohydrate | 404.2 g | 147% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 40.9 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 528 mg | 41% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3980 mg | 85% | |
*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.
