Vegan Russian dumplings with spinach and mushrooms
Easy vegan Russian dumplings recipe. Delicious homemade pelmeni made with spinach and mushrooms instead of meat. Author: Krista,
    Servings Prep Time
    25dumplings (approximately) 30min
    Cook Time
    Servings Prep Time
    25dumplings (approximately) 30min
    Cook Time
    For the dough:
    • 350g of flour
    • 200ml of room temperature water
    • 2tablespoons of oil
    • 1teaspoon of salt
    For the filling:
    • 135g of white button mushrooms
    • 75g of fresh spinach
    • 3cloves of garlic(each clove ~5 g)
    • pinch of salt
    Other ingredients:
    • water with spices or vegetable stock for boiling the dumplings
    To prepare the dough:
    1. in a bowl sift together flour and salt;
    2. 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);
    3. set the dough aside and cover with a towel to avoid that it gets dry.
    To prepare the filling:
    1. chop spinach and mushrooms in tiny pieces (or use food processor for this step);
    2. put both ingredients in a frying pan, add crushed garlic, salt and cook everything until all the liquid from the ingredients has evaporated.
    To prepare the Russian dumplings:
    1. 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;
    2. 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.