These gluten-free vegan pelmeni are a yummy twist on a Russian classic! Easily made with a gluten-free, egg-free dough and a  mushroom and spinach filling, they are great for a healthy weeknight dinner and a good way to try a new cuisine, while eating more plants at the same time. 

Gluten-free vegan pelmeni with mushrooms and spinach

It seems appropriate to share this recipe with you all now because as I’m writing this, I’m also attempting to multitask and pack for my flight to Russia tomorrow. I will be there for two weeks, and I’m definitely excited to see my dad and my family. Incase you didn’t know, I am fully Russian, but have lived in the UK for the past nearly 11 years. We usually make an effort to visit once a year, but as exams, uni applications and actually starting uni got in the way, we haven’t had an opportunity to go for nearly two.

Just like piroshki and borscht, I ate pelmeni all the time in my childhood. So, I wanted to create a gluten-free version for anyone who’s eager to try a gluten-free vegan twist on a dish from a different culture.

Gluten-free vegan pelmeni

In a nutshell, pelmeni are small, savoury dumplings. Popular fillings aren’t vegan-friendly at all, featuring an abundance of meat, eggs and fish. Even with a vegetable filling, such as cabbage, the dough nonetheless features eggs.

Bowl of homemade vegan pelmeni

I thought that reinventing pelmeni as a vegan, let alone a gluten-free vegan, dish would be a challenge. However, it really wasn’t as difficult as I expected, and after a few attempts, both my mum (who is just as passionate about recipe development) and I were super happy with the outcome.

These are in many ways similar to ravioli. But they do have a distinctive shape and texture. For a fully authentic experience, I’d recommend serving these with some vegan soured cream (or just some vegan yoghurt as a substitute).

These would make a flavourful dinner and a great addition to bring to a party table. Plus, as I said, they are super easy to make. Unless you’re making an extra big batch, there’s no need to stand in the kitchen for hours! Serve them with gluten-free vegan gravy for a total flavour explosion.

Filling ideas

For this recipe, I opted for an easy mushroom and spinach combo. However, other options include:

  • Potato
  • Cabbage
  • Tofu
  • Tempeh
  • Vegan cheese
  • Beans or lentils
  • Pumpkin

There are lots of options, so I encourage you to switch it up until you find your favourite!

Reasons to love these vegan pelmeni

They are…

  • Flavourful
  • Comforting and cosy
  • An amazing vegan twist on a Russian classic
  • Gluten-free
  • Oil-free
  • Easy and beginner-friendly
  • Freezer-friendly
  • Perfect for a weeknight dinner

How to make pelmeni

Add around 1 cup water to a saucepan with 1/2 tsp salt and bring to the boil. Then, add the flour to the boiling water and cook, stirring occasionally, until all the water is absorbed and a dough forms.

Next, add around 1-2 tbsp flour to a flat surface. Transfer the dough to the same surface and knead until all the extra flour is absorbed.

Sheet of gluten-free dough

Roll the dough out into a thin sheet, around 1/4 an inch in thickness. Use a cup or a glass to cut out small circular shapes in the dough (this recipe makes around 24 pelmeni) and place a small amount of filling in the centre of each. Fold each circle to seal, then join the two edges.

Dumpling dough with mushroom and spinach filling

Vegan pelmeni on a wooden chopping board

Bring a pot of water to a gentle simmer. Add the pelmeni to the water in batches of around 5-6, and cook until they rise to the surface. Serve immediately. These are also freezer-friendly.

Gluten-free vegan pelmeni with mushrooms and spinach

Other easy vegan dinner recipes

Let me know in the comments – have you ever tried Russian food? If you give this gluten-free vegan pelmeni with mushrooms and spinach a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!

Gluten-free vegan pelmeni with mushrooms and spinach

Get the Recipe: Gluten-free Vegan Pelmeni With Mushrooms And Spinach

These gluten-free vegan pelmeni are a yummy twist on a Russian classic! Easily made with a gluten-free, egg-free dough and a  mushroom and spinach filling, they are great for a healthy weeknight dinner and a good way to try a new cuisine, while eating more plants at the same time. 

Ingredients

  • 3/4 tsp sea salt
  • 1 cup gluten-free all-purpose flour, plus extra for dusting
  • 1/2 medium onion
  • 3.5 oz chestnut mushrooms
  • 1 cup spinach
  • 1/2 tsp black pepper
  • 1/2 tsp cumin

Instructions 

  • Add around 1 cup water to a saucepan with 1/2 tsp salt and bring to the boil. Then, add the flour to the boiling water and cook, stirring occasionally, until all the water is absorbed and a dough forms.
  • Add around 1-2 tbsp flour to a flat surface. Transfer the dough to the same surface and knead until all the extra flour is absorbed. 
  • Roll the dough out into a thin sheet, around 1/4 an inch in thickness. Use a cup or a glass to cut out small circular shapes in the dough (this recipe makes around 24 pelmeni) and place a small amount of filling in the centre of each. Fold each circle to seal, then join the two edges. 
  • Bring a pot of water to a gentle simmer. Add the pelmeni to the water in batches of around 5-6, and cook until they rise to the surface. Serve immediately. These are also freezer-friendly. 
Calories: 456kcal, Carbohydrates: 98g, Protein: 16g, Fat: 4g, Sodium: 1777mg, Potassium: 692mg, Fiber: 14g, Sugar: 8g, Vitamin A: 2815IU, Vitamin C: 12.5mg, Calcium: 140mg, Iron: 6.2mg

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