Low Fat Vareniki with Potato and Onion Filling
Delight in the comforting flavors of Eastern Europe with this recipe for Low Fat Vareniki with Potato and Onion Filling — a lighter twist on a traditional favorite! These tender dumplings feature a soft, yogurt-based dough that’s easy to prepare and pairs perfectly with a hearty filling of mashed potatoes and sautéed onions, seasoned with a pinch of salt and pepper for a simple yet flavorful bite. Ideal for health-conscious foodies, this low-fat recipe is lighter while still delivering all the satisfying richness of classic vareniki. Ready in just an hour, these ready-to-boil dumplings can be served fresh with a dollop of low-fat sour cream for an indulgent finish, making them perfect for family dinners or cozy gatherings. Easy to make and packed with flavor, this recipe is a must-try for fans of wholesome, home-cooked meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 120 ml Low-fat plain yogurt
- 60 ml Water
- 1 teaspoon Salt
- 400 grams Potatoes
- 1 medium Onion
- 1 teaspoon Vegetable oil
- 0.25 teaspoon Black pepper
- 50 grams Low-fat sour cream (optional, for serving)
Instructions
Peel, chop, and boil the potatoes in lightly salted water until tender, about 15 minutes. Drain and set aside.
Finely chop the onion and sauté it in 1 teaspoon of vegetable oil over medium heat until golden and softened. Set aside to cool slightly.
Mash the potatoes using a fork or potato masher. Mix in the sautéed onion, 0.5 teaspoon of salt, and black pepper. Stir thoroughly to create a smooth, cohesive filling. Let the filling cool.
To make the dough, combine the all-purpose flour and 0.5 teaspoon of salt in a large mixing bowl. Gradually add the low-fat yogurt and water, mixing until a soft dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover it with a clean kitchen towel and let it rest for 20 minutes.
Divide the dough into two portions. Roll out one portion on a floured surface to about a 2mm thickness. Using a round cutter or glass, cut out circles roughly 7-8cm in diameter.
Place about 1 heaping teaspoon of the potato-onion filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges firmly to seal. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Carefully add the vareniki in batches, stirring gently to prevent sticking. Cook for 3-5 minutes or until the vareniki float to the surface.
Remove the vareniki with a slotted spoon and transfer them to a plate. Serve hot with a dollop of low-fat sour cream, if desired.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3112 mg | 66% | |
*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.
