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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. 


  • 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