Pelmeni is considered to be the national dish. This Russian mushroom pelmeni is a vegetarian version, you will love it. Pelmeni are basically little boiled dumplings stuffed with a delicious filling. Traditionally this is made with a combination of meats and onion but many varieties exist. I bought a pelmeni maker which made the process super quick and easy. It is not totally necessary but I highly recommend it.
Pelmeni originated in either the frigid region of Siberia, or Ural, both making strong claims. Russian mushroom pelmeni are popular all throughout the country. They are typically served in butter, oil, sour cream or in a simple broth which was how I served them. They are wonderful little puffs of goodness that would be perfect served with any one of those toppings. I loved the mushroom version but I can see how a meat version would be awesome too. Often the meat version is made with three types of meat, beef, pork and veal. Other versions of pelmeni are filled with sauerkraut and other vegetables, even fish. The possibilities are endless.
These are made with a thin dough and then the stuffing is placed in each hole of the pelmeni maker, then another layer of dough is placed over the top. As you roll the dough the little puffs of stuffed pelmeni fall out of the bottom of the pelmeni maker. Alternatively, you can cut out small rounds using a small glass and add a spoonful of the filling and then seal the edges. These are somewhat time-consuming to make so make a bunch, they freeze beautifully no matter what filling you use.
Once the Russian mushroom pelmeni are done they are simply boiled. If you are going to freeze them, do so before you boil them.
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Russian Mushroom Pelmeni
For the filling:
- 1 lb. mushrooms
- 1/2 white onion
For the dough:
- 2 cups flour
- 3/4 cup boiled water
- 5 Tablespoons oil separated
- 2 teaspoons salt divided
- 2 bay leaves
For the topping chose 1:
- Butter olive oil, sour cream or vegetable broth.
- parsley for garnish
For the filling:
- Wash the mushrooms and then chop into small pieces
- Peel the onion, mince it.
- Heat a skillet over high heat and add the mushrooms, cover with a lid.
- Once the mushrooms release their moisture, take off the lid and cook until the water evaporates.
- Add in 1 tablespoon of oil, reduce heat to low.
- Add in the minced onion and saute for about 10 minutes.
- Turn off heat and set aside.
For the dough:
- In a bowl mix together the flour, 1 teaspoon of salt, 3/4 cup of boiling water, and 4 Tablespoons of oil.
- Knead this together until you get a dough that is elastic and smooth.
- Divide the dough into four equal parts.
Putting it all together:
- Roll out the dough to be thin but not too thin to cover the pelmeni maker, it will hold the filling in the pelmeni maker.
- Add a teaspoon or so of the filling in each hole.
- Roll out another piece of dough and place over the top of the stuffed pelmeni and using a rolling pin roll the top so that they fall through the bottom.
- If you do not have a pelmeni maker just roll out the dough and cut out 2 1/2" circles using the rim of a small glass. Scoop a bit of the mushroom mixture into the circle and fold in half, be sure to press the edges together tightly and make them in the shape of a half moon.
- Put a large pot of water on the stove to boil with 1 teaspoon salt and the bay leaves.
- When the water is boiling add the pelmeni gently into the water and stir lightly until they pop up to the top. Cook for about 5 more minutes and remove with a slotted spoon.
- Serve hot with your choice of topping olive oil, or butter, or sour cream.
- Alternatively you can serve them in a hot vegetable broth and garnish with parsley.