Low Sodium Vareniki with Potato and Onion Filling
Discover the comforting flavors of Eastern European cuisine with this Low Sodium Vareniki with Potato and Onion Filling. Perfectly tender homemade dough wraps around a creamy, savory filling of Yukon Gold potatoes and caramelized onions, all enhanced with a touch of black pepper and garlic powder—no salt needed! This heartwarming, low-sodium alternative captures the traditional essence of vareniki while catering to specialized dietary needs. Whether you’re serving them with a sprinkle of fresh dill or a dollop of tangy Greek yogurt, these dumplings are sure to delight your taste buds. Ready in just over an hour, they’re ideal for a wholesome family meal or as a show-stopping dish for gatherings. Enjoy this easy-to-make recipe crafted for flavor, simplicity, and mindful eating.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Water
- 1 large Egg
- 2 tablespoons Olive oil
- 3 medium Yukon Gold potatoes
- 1 large Yellow onion
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Fresh dill (optional, for garnish)
- 0.5 cups Plain Greek yogurt (optional, for serving)
Instructions
1. Begin by making the dough. In a large mixing bowl, combine the flour, water, egg, and olive oil. Stir with a fork until the mixture starts to come together.
2. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic. Cover with a clean kitchen towel and leave to rest while you prepare the filling.
3. For the filling, peel and cube the potatoes. Boil them in a large pot of water over medium heat until fork-tender (about 10-12 minutes). Drain and set aside.
4. Finely dice the onion. In a skillet over medium heat, melt the unsalted butter and sauté the onion until golden and caramelized, about 8 minutes.
5. Mash the potatoes in a large bowl and stir in the sautéed onions, black pepper, and garlic powder. Adjust to taste, ensuring the filling remains flavorful despite being low in sodium.
6. Roll out the dough on a floured surface to about 1/8-inch thickness. Using a round cutter or the rim of a glass (about 3 inches in diameter), cut out circles.
7. Place a small spoonful of the potato and onion filling in the center of each circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal.
8. Bring a large pot of water to a boil. Drop the vareniki in batches into the boiling water. Once they float to the surface (about 3-4 minutes), cook for an additional minute before removing with a slotted spoon.
9. Serve hot, optionally garnished with fresh dill and a dollop of plain Greek yogurt on the side. Enjoy your low-sodium vareniki!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 14.6 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 342 mg | 26% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3437 mg | 73% | |
*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.
