For quite a long time it was my idea fix – to make vegan pelmeni that taste just like a real thing.
Pelmeni are basically Russian meat dumplings. The ingredients are pretty simple: mince, onion, salt and black pepper. Instead of meat I used ground seitan and I spiced it up just enough to make it toothsome but keep it authentic.
To make the dough first mix aquafaba with 1/2 cup of water. In a separate bowl stir sifted flour and salt. Now slowly pour the liquid into the flour and mix. Transfer the dough onto your working surface and start kneading. Knead for several minutes until your dough becomes soft and elastic. It should be quite firm though so you can roll it really thin. Depending on a quality of your flour you may need to add more water or flour. Cover the dough with kitchen towel and let it rest on a counter for 7-10 minutes.
Cut 1/3 piece of the dough and keep the rest covered so it won’t dry out. Shape it into thin sausage and cut into small equal pieces.
Roll each piece into thin rounds. Place a heaped teaspoon of filling in a center and shape a dumpling. Connect the ends of the dumpling so you have nice round pelmen’. Continue with the rest of the dough.
Enjoy!
PrintVegan pelmeni (Russian seitan dumplings)
Juicy Russian vegan dumplings with seitan filling.
- Prep Time: 40 min
- Cook Time: 7 min
- Total Time: 47 minutes
- Yield: 24 pieces
- Category: Main course
- Cuisine: Russian
Ingredients
- 250g all-purpose flour
- 1/2 C water
- 2 tbsp aquafaba
- 1/2 tsp salt
- 150g seitan
- 1 medium onion, finely minced
- 1 garlic clove, minced
- 1 tsp soy sauce
- 1/8 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp ground dried marjoram
- 1/8 tsp ground nutmeg
- freshly ground black pepper to taste
- vegan sour cream
- fresh dill or parsley
Instructions
- To make the dough first mix aquafaba with 1/2 cup of water. In a separate bowl stir sifted flour and salt. Now slowly pour the liquid into the flour and mix.
- Transfer the dough onto your working surface and start kneading. Knead for several minutes until your dough becomes soft and elastic. It should be quite firm though so you can roll it really thin. Depending on a quality of your flour you may need to add more water or flour.
- Cover the dough with kitchen towel and let it rest on a counter for 7-10 minutes.
- Meanwhile prepare the filling. Pulse seitan in a food processor couple of times. Add finely minced onion, garlic, soy sauce and spices. Stir well.
- Cut 1/3 piece of the dough and keep the rest covered so it won’t dry out. Shape it into thin sausage and cut into small equal pieces.
- Roll each piece into thin rounds. Place a heaped teaspoon of filling in a center and shape a dumpling. Connect the ends of the dumpling so you have nice round pelmen’. Continue with the rest of the dough.
- Bring a large pot of salted water to boil. Cook vegan pelmeni for 5-7 minutes.
- Serve with vegan sour cream and fresh dill or parsley.
Notes
It’s very important to chop the onion really fine. Lots of finely minced onion will make your feeling juicy and meaty.
Nutrition
- Serving Size: 8 pieces
- Calories: 433
- Sugar: 3.2g
- Sodium: 615mg
- Fat: 5.1g
- Saturated Fat: 0.8g
- Carbohydrates: 76g
- Fiber: 5g
- Protein: 20.3g
- Cholesterol: 0mg
Keywords: vegan pelmeni, vegan meat, dumplings, seitan, Russian, vegan, vegetarian
I absolutely love pelmeni!! Any kind of pelmeni! I’d be honored if you shared it at our What’s for Dinner recipe party on the Lazy Gastronome!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-186/
Hi Helen!
I didn’t really get how to share my recipe on your website. But feel free to feature it with a link back to my blog.
Thank you!
Made these last night for dinner, they were delicious! I was a little intimidated while trying to seal and shape the dumplings, but not a single one broke open. Much easier than anticipated considering this was my first time making homemade pelmeni.
I’m so happy to hear that they turned out great!
Thanks for your feedback, Lauren 🙂
Could you estimate the volume (in standard cups) of the minced seitan in this recipe?
I would like to substitute cooked TVP (textured vegetable protein), so I just need to know approximately how much to use! Thanks.
unfortunately I’m not sure about the volume of minced seitan. However, I’m going to upgrade this recipe and maybe use TVP instead, so stay tuned! 🙂
I haven’t been able to eat this dish since childhood! Thank you for making a vegan version of it, it was spectacular!
★★★★★
Thank you for your feedback, Aleksandra! I’m glad you liked it 🙂
Would LOVE to share this on http://www.everyveganrecipe.com , I just made these and they’re terrific! Your recipe would display like this: https://www.everyveganrecipe.com/recipe/zero-waste-bread-recipe.html and your links back to your channels would be where Vegh’s is displaying. We can also include any additional information you’d like. No worries if not!
Keep up the great work!!!
★★★★★
Hi Louisa,
As long as you provide the link to my website, I don’t mind if you share it.
Thank you!
I think it’s such a great idea to veganize Slavic recipes as they are often heavy on meat 🙂
I discovered your site as I was looking for recipes from random countries for my random vegan recipe picker ( https://arimotravels.com/random-generators/random-vegan-recipes-generator/ ). Your site kept popping up in the results, and I ended up adding links to three of your recipes (this one, the vegan banosh and the vegan qutab) to the randomizer.