Have you ever tried pizza? – Most probably yes. Have you ever tried the Italian ravioli? – I’m quite sure that you have. But have you tried the Russian cousin to ravioli which is called “pelmeni”? – Maybe yes and maybe not. In case you haven’t tried them, I have an easy recipe for you to make a vegan version of pelmeni at home. So here they are – my vegan Russian dumplings with spinach and mushrooms!
Originally Russian dumplings or pelmeni are filled with meat. But who said that you cannot fill them with whatever you want? I chose to fill my vegan Russian dumplings with spinach and mushrooms by adding also some garlic. In my opinion, the combination of these simple yet particular flavors is very pleasant for the taste buds. And in addition to that, all the necessary ingredients usually are quite cheap. So, basically you don’t have any reason not to prepare the vegan Russian dumplings with spinach and mushrooms!
How to prepare vegan Russian dumplings with spinach and mushrooms
To make these vegan pelmeni, you need to start by preparing the dough. Mix together flour, salt, oil and water until you get a sticky dough. Then knead it with your hands until it doesn’t stick anymore to your fingers. Then set it aside. Now it’s time for the filling! Cut in tiny pieces (or use a food processor to speed things up) spinach and mushrooms. Then cook them in a frying pan together with crushed garlic and salt until all the liquid has evaporated.
Then it’s time to create the dumplings! Roll out the dough until it’s very, very thin, but not transparent. With a big glass cut out circle shaped pieces. In the middle of every circle put a bit of the filling, fold the circle to create a half moon shape and then join the two ends together. Once you have used all the filling and dough, you have two options. You can place your vegan pelmeni in the freezer for later or you can cook them in vegetable stock for a few minutes. Once they’re ready, they will all float to the top of the pot. Enjoy them immediately while they’re still warm!
In case you like simple recipes that include spinach, I advise you to try my vegan spinach pesto. It’s perfect together with pasta! Specky was not that satisfied that I cooked again something with spinach or in general with ingredients that he doesn’t like… To fix this “error” of mine, I had to give him his favorite treat – a piece of banana!
But you’re not Specky! And you probably like spinach, if you’re looking at this recipe! So, try it out and discover that these Russian dumplings with spinach and mushrooms are:
-
vegan
- easy to make
- juicy
- filling
- flavorful
- hearty
- freezer-friendly
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 30 min |
| Cook Time | 15 min |
| Servings |
dumplings (approximately)
|
- 350 g of flour
- 200 ml of room temperature water
- 2 tablespoons of oil
- 1 teaspoon of salt
- 135 g of white button mushrooms
- 75 g of fresh spinach
- 3 cloves of garlic (each clove ~5 g)
- pinch of salt
- water with spices or vegetable stock for boiling the dumplings
Ingredients
For the dough:
For the filling:
Other ingredients:
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- in a bowl sift together flour and salt;
- in a glass mix together water and oil, then add it to the flour and mix everything together. Once you cannot mix it anymore with a spoon, start kneading the dough with your hands until it doesn’t stick anymore to your fingers (if necessary, gradually add a bit extra flour);
- set the dough aside and cover with a towel to avoid that it gets dry.
- chop spinach and mushrooms in tiny pieces (or use food processor for this step);
- put both ingredients in a frying pan, add crushed garlic, salt and cook everything until all the liquid from the ingredients has evaporated.
- separate the dough in four equal parts. Take one part and roll it out until it’s very, very thin, but not transparent. With a big glass cut out circle shaped pieces. In the middle of every circle put a bit of the filling, fold the circle to create a half moon shape and then join the two ends together. Continue until you finish all the dough and all the filling;
- cook several dumplings (don’t put too many of them together, because they might stick together) in hot water with spices and bay leaves or in hot vegetable stock for approximately 5 – 7 minutes. Once the dumplings are ready, they will float to the top. Serve immediately with fresh dill and vegan sour cream, vegan mayonnaise or any other sauce of your choice.
I love how simple and clear your recipe is! Thank you.
Thank you so much Cassandra for your kind words! 🙂