Dairy-Free Vareniki with Potato and Onion Filling
Discover comfort food at its finest with this Dairy-Free Vareniki with Potato and Onion Filling—a delightful plant-based twist on the classic Eastern European dumplings. Featuring a soft, tender dough made with simple pantry ingredients and a savory filling of creamy mashed Russet potatoes, caramelized onion, and a hint of optional garlic, this recipe is both satisfying and completely vegan. Perfect for a cozy dinner or a sharing-style meal, these handmade dumplings are boiled to perfection and can be finished with a drizzle of vegan butter or olive oil for extra flavor. With easy-to-follow steps and allergen-friendly ingredients, these dairy-free vareniki are a must-try for anyone looking to explore traditional yet accessible dishes. Serve them warm with a side of your favorite toppings like fresh herbs or dairy-free sour cream.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Water
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 3 large Russet potatoes
- 1 medium Yellow onion
- 1 clove Garlic (optional)
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegan butter or olive oil (for serving, optional)
Instructions
Peel and dice the potatoes into 1-inch chunks. Place them in a pot, cover with water, and boil until fork-tender, about 15 minutes.
While the potatoes are boiling, dice the onion finely. If using garlic, mince it.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until golden brown, about 8-10 minutes. If adding garlic, sauté for 1 additional minute.
Once the potatoes are cooked, drain them and mash them with a potato masher or fork. Mix in the sautéed onion (and garlic, if used), 1 teaspoon of salt, and black pepper to taste. Allow the filling to cool completely.
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Gradually add the water and knead the dough until it is smooth and elastic, about 8-10 minutes. Add a bit more flour or water if needed to achieve the right consistency.
Wrap the dough in plastic wrap or cover with a clean kitchen towel and let it rest for at least 20 minutes.
On a floured surface, roll out the dough until it is about 1/16 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.
Place 1 teaspoon of the potato filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and pinch the edges firmly to seal. You can crimp the edges with a fork if desired.
Bring a large pot of salted water to a boil. Carefully drop the vareniki in batches into the boiling water. Stir gently to prevent sticking.
Cook the vareniki for about 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
Optional: Drizzle the vareniki with melted vegan butter or olive oil before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 484.5 g | 176% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 15.9 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5615 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
