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Pelmeni (Russian Dumplings)

Pelmeni (Russian Dumplings)

Traditional Russian dumplings made with a soft dough and a savory vegan meat filling.

These vegan pelmeni offer a plant-based twist on the beloved Russian dumpling dish. The dough is soft yet sturdy, and the filling is savory and aromatic thanks to a blend of vegan mince, onions, garlic, and optional herbs. Serve these dumplings in a light broth or with your favorite toppings like sour cream, herbs, or a drizzle of melted butter.

This comforting dish is perfect for a weekend cooking project, and the dumplings freeze well for future meals. Whether you're familiar with pelmeni or discovering them for the first time, this vegan version is sure to satisfy.

Ingredients

dough

  • 240 ml water
  • 112 g butter (vegan if needed)
  • 2 g salt (about 0.5 tsp)
  • 1 large egg (or vegan alternative)
  • 720 g all-purpose flour

filling

  • 250 g vegan mince
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 10 g butter (about 1.5 tbsp)
  • 7 g salt (about 1.5 tsp)
  • 4 g ground black pepper (about 2 tsp)
  • 7–15 g dry herbs/spices, optional (0.5–1 tbsp)
  • 15 ml water

Instructions

  1. In a medium pot, bring the water and butter to a boil.
  2. Add the salt and two cups of flour (approx. 240 g) all at once. Stir vigorously with a wooden spoon.
  3. Remove from heat, cool slightly, and add the egg (or vegan substitute).
  4. Add the remaining flour (about 480 g) and mix until combined. Cover and let the dough rest for 20 minutes.
  5. For the filling, melt butter in a skillet over medium heat. Add onions and cook for 5–7 minutes until soft and slightly golden. Add garlic and cook for 30 seconds more. Let cool slightly.
  6. In a large bowl, combine vegan mince, cooked onions and garlic, salt, pepper, optional herbs/spices, and water. Mix well.
  7. Roll out the dough into a thin sheet. Keep unused dough covered to prevent drying.
  8. Cut into 7.5 cm (3 inch) circles. Place 1 heaping tablespoon of filling in the center. Fold in half and seal the edges, pressing out any air.
  9. Pinch the corners together to form the classic pelmeni shape.
  10. Bring a large pot of salted water to a boil. Add 1 bay leaf and a few peppercorns.
  11. Drop in the pelmeni and cook until they float, about 5 minutes. Do not overcook.
  12. Serve drained or in broth. Garnish with sour cream (vegan if desired), melted butter, vinegar, fresh herbs, or sautéed onions.

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