Vegan Vareniki with Potato and Onion Filling
Dive into the world of Eastern European comfort food with this delightful recipe for Vegan Vareniki with Potato and Onion Filling. These tender, homemade dumplings are crafted from a simple yet pillowy dough, generously filled with smooth mashed potatoes and sautéed onions for a savory, plant-based twist on a classic dish. Perfectly boiled until they float, then optionally pan-seared for a golden finish, these vareniki make a satisfying meal that’s as versatile as it is delicious. Serve them warm with creamy plant-based sour cream and a sprinkle of fresh dill or parsley for an authentic touch. This easy recipe is perfect for a cozy dinner or a hearty addition to any holiday spread, offering a vegan-friendly way to enjoy the traditional flavors of vareniki.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Vegetable oil
- 4 medium Russet potatoes
- 1 large Yellow onion
- 2 tablespoons Vegan butter (or olive oil)
- 0.5 teaspoons Black pepper
- optional Plant-based sour cream (optional, for serving)
- optional Fresh dill or parsley (optional, for garnish)
Instructions
Peel and chop the potatoes into small chunks. Place them into a pot of salted water and bring to a boil. Cook for 15-20 minutes or until tender.
While the potatoes are boiling, finely dice the yellow onion. Heat a skillet over medium heat and sauté the onion in 2 tablespoons of vegan butter or olive oil until golden and fragrant, about 7-10 minutes. Set aside.
Once the potatoes are cooked, drain them and mash until smooth. Stir in the sautéed onion, 0.5 teaspoons of salt, and black pepper. Adjust seasoning to taste. Let the filling cool while you prepare the dough.
In a large mixing bowl, combine the flour and 1 teaspoon of salt. Gradually add 0.75 cups of water and 2 tablespoons of vegetable oil, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
Divide the dough into 2 portions. Roll out one portion on a floured surface to about 1/8 inch thickness. 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 circle. Fold the dough over the filling to form a half-moon shape, then pinch the edges together tightly 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, making sure not to overcrowd the pot. Cook for 3-5 minutes or until the dumplings float to the surface. Remove with a slotted spoon and set aside.
Optional: For a richer flavor, lightly sauté the cooked vareniki in a skillet with vegan butter or olive oil before serving.
Serve the vegan vareniki warm with plant-based sour cream and a sprinkle of fresh dill or parsley, if desired.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 15.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4478 mg | 95% | |
*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.
