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.
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.
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 ½ teaspoon 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 tablespoon 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 ¼ 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.
Other easy vegan dinner recipes
- Sweet and sour chickpeas and green beans
- Vegan fettuccine Alfredo
- Homemade ravioli with tofu and spinach
- Red lentil cauliflower Dahl
- Chili with butter beans
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 (@ohmyveggies) so I can see your creations!
📖 Recipe
Ingredients
- ¾ teaspoon sea salt
- 1 cup gluten-free all-purpose flour, plus extra for dusting
- ½ medium onion
- 3.5 oz chestnut mushrooms
- 1 cup spinach
- ½ tsp black pepper
- ½ tsp cumin
Instructions
- Add around 1 cup water to a saucepan with ½ teaspoon 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 tablespoon 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 ¼ 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.
Nutrition (estimated per serving)
Anna says
Thank you. I was so happy to find a gf recipe. I made it with potato filling for my child with celiac. Just like the potato vareniki I ate growing up (I didn’t pinch the corners of the vareniki).
Judy Vallas says
What are you doing with the filling - chopping and combining all with no cooking? Or do you sauté it all? If so, onions first, then mushroom, then spinach? Or only sauté some of it? It's probably obvious what to do, but I'm really not sure. Thanks. It looks divine!