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
- 1
In a large mixing bowl, combine the flour and salt. Gradically add the warm water, stirring until a dough forms.
- 2
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.
- 3
Mash the boiled potatoes until smooth.
- 4
Heat olive oil in a pan over medium heat. Add the onions, garlic, and mushrooms, sautéing until soft and golden. Cool slightly.
- 5
Combine the mashed potatoes with the sautéed mushrooms and onions. Season with salt, pepper, and fresh herbs if using. Mix well.
- 6
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.
- 7
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.
- 8
Bring a large pot of salted water to a boil. Add the pelmeni in batches, being careful not to overcrowd the pot.
- 9
Boil for about 3-5 minutes, or until they float to the surface and the dough is cooked through.
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