Keto Vareniki with Potato and Onion Filling
Discover a low-carb twist on a beloved Eastern European classic with this Keto Vareniki featuring a creamy potato and onion-inspired filling. Perfectly crafted with a cauliflower-based dough enriched by almond flour and coconut flour, these tender dumplings are both delicious and keto-friendly, making them ideal for those embracing a healthier lifestyle. The clever use of turnips to replicate the comforting texture and flavor of mashed potatoes, paired with sautéed onions and garlic powder, creates a filling so satisfying you'll never miss the carbs. Topped with fresh dill and served with sour cream, this dish balances indulgence and nutrition beautifully. Whether you're hosting a dinner party or seeking a hearty meal, these gluten-free dumplings are cooked to perfection and ready to impress!
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Recipe Information
Ingredients
- 300 g Cauliflower florets
- 75 g Almond flour
- 30 g Coconut flour
- 1 tsp Xanthan gum
- 1 large Egg
- 50 g Cream cheese
- 250 g Turnip (peeled and diced, as a potato substitute)
- 50 g Yellow onion (finely chopped)
- 20 g Butter
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 5 g Fresh dill (optional for garnish, chopped)
- 60 g Sour cream (optional for serving)
Instructions
Prepare the cauliflower dough: Steam the cauliflower florets until very tender, about 8-10 minutes. Allow them to cool slightly, then use a clean kitchen towel to squeeze out as much water as possible from the cauliflower.
Place the drained cauliflower in a food processor and blend until a smooth purée forms. Add almond flour, coconut flour, xanthan gum, egg, cream cheese, and 0.5 tsp salt. Blend until a firm dough forms. If the dough feels too sticky, add a small amount of almond flour, 1 tsp at a time, until it is workable.
Transfer the cauliflower dough to a bowl, cover with plastic wrap, and rest in the refrigerator for 15-20 minutes.
While the dough chills, make the filling: In a skillet over medium heat, melt the butter. Add the diced turnip and cook for 10 minutes until softened. Add the chopped onion, and sauté for another 5 minutes or until the onion is translucent and golden.
Season the turnip-onion mixture with garlic powder, remaining salt, and black pepper. Use a fork to mash the turnip mixture slightly, forming a texture similar to mashed potatoes with small chunks. Allow the filling to cool completely.
Assemble the vareniki: Remove the dough from the fridge and roll it out between two sheets of parchment paper until about 2-3 mm thick. Use a round cutter (about 8 cm in diameter) to cut circles from the dough.
Place about 1 tsp of the cooled filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal. Optionally, crimp the edges with a fork for decoration.
Bring a pot of salted water to a gentle boil. Carefully drop the vareniki into the water in small batches and cook for 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon.
Serve hot, optionally garnished with fresh dill and a dollop of sour cream on the side.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 26.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 470 mg | 36% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1890 mg | 40% | |
*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.
