Vareniki with Potato and Onion Filling
Dive into the comforting world of Eastern European cuisine with this irresistible recipe for Vareniki with Potato and Onion Filling. These tender, handmade dumplings are crafted from a smooth and elastic dough, filled with a rich blend of creamy mashed potatoes and sweet, caramelized onions sautéed to perfection. Perfectly boiled until they float, these dumplings are delightfully pillowy and flavorful. The simple yet satisfying filling is seasoned with a touch of black pepper and salt, making every bite a perfect harmony of savory goodness. Serve them hot with a dollop of tangy sour cream to elevate their traditional charm. Whether you're looking for a hearty meal or a crowd-pleasing dish, this easy-to-follow recipe brings authentic Ukrainian flavors straight to your kitchen. Keywords: vareniki recipe, Ukrainian dumplings, potato and onion filling, homemade vareniki, authentic Eastern European cuisine.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 pcs large eggs
- 1 cup water
- 1 teaspoon salt
- 4 medium potatoes
- 1 large onion
- 3 tablespoons butter
- 0.5 teaspoon black pepper
- optional, for serving sour cream
Instructions
To make the dough, combine 3 cups of all-purpose flour and 1 teaspoon of salt in a mixing bowl.
Create a well in the center of the flour mixture, crack in 2 large eggs, and begin to mix gently with a fork, incorporating the flour slowly.
Gradually add 1 cup of water, mixing until a dough begins to form. You may need to use your hands once the fork is no longer effective.
Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
For the filling, peel and chop 4 medium potatoes into small cubes. Boil them in salted water until tender, about 15 minutes.
Drain and mash the potatoes. Set aside.
Finely dice 1 large onion and sauté it in 3 tablespoons of butter over medium heat until golden brown, about 5-7 minutes.
Combine the mashed potatoes and sautéed onions. Season with 0.5 teaspoon of black pepper and additional salt to taste. Let the filling cool slightly.
Divide the rested dough into four equal parts. Roll out each part on a floured surface to about 1/8 inch thick.
Using a round cutter or a glass, cut out circles from the dough, approximately 3 inches in diameter.
Place 1 tablespoon of the prepared potato filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape and pinch the edges tightly to seal.
Bring a large pot of salted water to a boil. Gently drop the vareniki into the boiling water, cooking in batches.
Cook the vareniki until they float to the top, about 3-5 minutes, then remove with a slotted spoon.
Serve the vareniki hot, with sour cream on the side if desired.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 827 mg | 18% | |
*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.
