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Gluten-free vegan pelmeni with mushrooms and spinach

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. 
Course Main Course
Cuisine Vegan
Keyword 30 minutes or less, Dinner, dumplings, easy, Gluten free, Mushrooms, Oil free, pelmeni, Russian, Spinach
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Calories 456kcal
Author Maria Gureeva


  • 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


  • 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