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Russian vegetarian pelmeni served with soured cream
Meat-free Russian pelmeni with savoury vegetable filling and soured cream

Russian vegetarian pelmeni

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Pelmeni is Siberia's 'ravioli'. Although traditionally a meat dish, mushroom and cabbage versions have become widespread during fasting periods and in modern cuisine. The dough is simple (just flour and water, perhaps egg), but the secret lies in rolling it hair-thin and the flavourful filling.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 540 kcal
🌍 Cuisine Eastern European

Ingredients

Equipment Needed

  • Rolling pin
  • Small glass or cutter

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Knead a firm, elastic dough from the flour, egg, water and salt. Rest in cling film for 30 minutes.

Tip: During resting the dough relaxes, and it will be easier to roll thinly.
2 ✓

For the filling, sauté the onion in the butter, add the mushrooms and cabbage. Steam until all liquid evaporates and it starts to brown.

Tip: It is important that the filling is dry (cooked dry), otherwise it will soak the dough.
3 ✓

Roll out the dough 1-2 mm thin, cut small circles. Fill, fold in half, press the edge together, then pull the two corners together (ear shape).

Tip: The smaller, the better – a good pelmeni is one mouthful.
4 ✓

Cook in boiling salted water. Once it floats to the top, another 3 minutes.

Tip: Serve drizzled with melted butter or soured cream.

Recipe FAQ

It opened up during cooking, why?
You didn't pinch the edges strongly enough, or the surface remained floury. Brush the edge with a little water before sealing.

Ingredients

  • 300 g Plain flour
  • 1 pc Egg
  • 120 ml Lukewarm water
  • 1 pinch Salt
  • 250 g White cabbage (grated)
  • 150 g Mushrooms (chopped)
  • 1 medium Onion
  • 30 g Butter
  • 150 g Soured cream for serving