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Russian vegetarian pelmeni served with sour cream

Russian Vegetarian Pelmeni

Vegetarian pelmeni is a reimagined, meat-free version of Russian cuisine that retains the traditional form but is made with a vegetable filling. Originally, pelmeni were known as a meat dish, but in response to modern dietary needs, many creative vegetarian versions have emerged. The mushroom and cabbage filling balances the softness of the homemade dough and is an excellent alternative for meat-free days. Tip: it is advisable to salt and sear the cabbage slightly beforehand to enhance its flavor. This dish is ideal for entertaining vegetarian guests or for a lighter dinner. Serving with sour cream maintains the classic Russian feel, while the freshness of the vegetables adds a new dimension to the experience.

Prep Time 45 min
Preparation 10 min
Total 55 min
540 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g All-purpose flour
⭕ 1 Egg
⭕ 100 ml Water
⭕ 1 pinch Salt
⭕ 200 g White cabbage (finely chopped)
⭕ 100 g Mushrooms (cremini, finely chopped)
⭕ 1 Onion
⭕ 1 cloves Garlic
⭕ 1 pinch Black pepper
⭕ 20 g Butter
⭕ 100 g Sour cream

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    Preparation Steps

    1

    In a large bowl, combine the flour, egg, water, and salt. Knead until you have a smooth, elastic dough. Cover and let rest for 30 minutes.

    2

    For the filling, sauté the onion and garlic in a little butter until softened. Add the mushrooms and cabbage. Season with salt and pepper, and cook until the vegetables have softened and are fragrant. Let cool completely.

    3

    On a lightly floured surface, roll out the dough thinly. Cut out circles using a cookie cutter or a glass. Place a teaspoon of filling in the center of each circle.

    4

    Fold the circle in half to form a half-moon shape, pressing the edges to seal. Then, bring the two corners of the half-moon together and press them together to create the classic pelmeni shape.

    5

    Bring a pot of salted water to a boil. Cook the pelmeni for 6-7 minutes, or until they float to the surface. Be careful not to overcook, as the vegetable filling can become too soft.

    6

    Drain the pelmeni and toss with butter. Serve hot with sour cream. Garnish with fresh parsley or chives.

    7

    Tip: You can add grated carrot or a little soy sauce to the filling for a more intense flavor.

    8

    The pelmeni can also be frozen. To cook from frozen, simply drop them into boiling water for 8-10 minutes, or until cooked through.