Vegetable Pelmeni Recipe, Vegetarian Russian Dumplings, No Onion Garlic Recipe for Krishna Bhog

vegetarian pelmeni

Recipe: Vegetable Pelmeni (Russian Dumplings)


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 2 medium potatoes, boiled and mashed
  • 1 small carrot, grated
  • 1/2 cup frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh dill, for garnish
  • Vegetable oil, for serving


  1. In a mixing bowl, combine the flour and salt. Gradually add warm water and mix until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

  2. In the meantime, prepare the filling. In a separate bowl, combine mashed potatoes, grated carrot, frozen peas, salt, and black pepper. Mix well until the filling is evenly combined.

  3. On a lightly floured surface, roll out the dough into a thin sheet, about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles from the dough.

  4. Place a small spoonful of the filling onto each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the dumplings.

  5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5-7 minutes or until they float to the surface.

  6. Using a slotted spoon, remove the cooked dumplings from the water and transfer them to a serving dish. Drizzle with vegetable oil to prevent sticking.

  7. Garnish the vegetable pelmeni with fresh dill and serve hot.

These vegetable pelmeni are delicious on their own or served with a side of plain yogurt or a light tomato sauce. Enjoy this vegetarian Russian dish!

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