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Cabbage and Mushroom Pelmeni

Dumplings with an unusual filling for anyone who loves vegetable dishes. We tend to think of pelmeni as having a meat filling and to save the vegetable fillings for varenyky. Let me suggest breaking with convention and making pelmeni with cabbage instead. Your family will love this dish, and it's a nice change of pace.

KomarovaAuthor avatar
Recipe author
Cabbage dumplings with mushrooms
Cabbage dumplings with mushrooms Cabbage dumplings with mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 24 % 9 g
Carbohydrates 63 % 24 g
195 kcal
GI: 17 / 0 / 83
  • You can make the dough with milk or water. Choose a premium white wheat flour with a high gluten content. Use fresh green cabbage with thin leaves. A little garlic and tomato paste give the filling a savory kick, and dried wild mushrooms lend an unusual aroma and flavor—cabbage pairs especially well with saffron milk caps. First, knead a soft dough. Beat the egg with the salt and sugar, then add the vegetable oil and warm boiled water. Sift the flour and work it into the liquid in small additions, mixing with a spatula. Once the dough starts coming together into a ball, turn it out onto a board and knead for about 7 minutes, dusting with flour. Cover with a towel and let it rest for 30 minutes. Finely shred the cabbage; chop the onion and bell pepper. Grind the dried mushrooms in a coffee grinder. Heat the oil in a skillet and sauté the onion until translucent. Add the bell pepper and cabbage and cook until lightly browned. Stir in the tomato paste, salt, and dry spices, then add the ground mushrooms. Mix the filling and let it simmer, covered, over low heat for 3 minutes. Let it cool. Knead the dough again and roll it into a cylinder. Slice it crosswise and roll each piece into a round about 2 mm thick. Put filling in the center and shape the pelmeni. Bring a large pot of water to a boil and add salt and spices. Drop in the pelmeni and cook for 3–5 minutes after they float to the surface. Drain them in a sieve and arrange on a serving plate. Finish with butter and dill and a sprinkle of pepper. Serve with sour cream or a mayonnaise sauce. The dish has a pleasant cabbage flavor scented with spices and mushrooms. Serve the pelmeni on their own or as a side dish. You can freeze them raw in an airtight container for up to 1 month. Leftover boiled pelmeni can be pan-fried and served the next day.

Caloric content of the products possible in the composition of the dish

  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Dried porcini mushrooms - 286  kcal/100g
  • Dried chanterelles - 261  kcal/100g
  • Dried blueberries - 231  kcal/100g
  • Dried aspen - 315  kcal/100g
  • Dried Shiitake - 331  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Nutmeg - 556  kcal/100g

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