Gluten-Free Vareniki with Potato and Onion Filling
Discover the comforting flavors of Eastern Europe with this Gluten-Free Vareniki with Potato and Onion Filling recipe—a delightful twist on a traditional favorite! Featuring tender, chewy dumplings made from a perfectly pliable gluten-free dough enhanced with optional psyllium husk for elasticity, these vareniki are stuffed with a rich, savory filling of creamy mashed potatoes and caramelized onions. Ideal for a cozy dinner or a unique appetizer, this recipe caters to gluten-sensitive diners without compromising on taste or texture. Whether boiled to fluffy perfection or pan-fried for a crispy finish, these handmade dumplings are a labor of love that’s worth every bite. Ready in just over an hour, they’re sure to become a cherished family favorite. Serve them warm with a dollop of sour cream, vegan butter, or your favorite garnish!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Ground psyllium husk (optional but recommended for elasticity)
- 1 teaspoon Salt
- 1 large Egg
- 0.75 cup Water
- 3 medium (about 1 pound) Potatoes
- 1 large Yellow onion
- 3 tablespoons Neutral oil or vegan butter
- 1 teaspoon Salt (for filling)
- 0.5 teaspoon Black pepper
- 0.25 cup Gluten-free flour (for dusting)
Directions
Step 1
Peel and chop the potatoes into large chunks. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes.
Step 2
While the potatoes cook, finely chop the onion. Heat 2 tablespoons of oil or vegan butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10-12 minutes.
Step 3
Once the potatoes are tender, drain and mash them. Stir in the caramelized onions, salt, and black pepper. Set the filling aside to cool.
Step 4
In a large bowl, combine the gluten-free flour, psyllium husk, and salt. Make a well in the center and add the egg and water. Mix until a dough forms. If the dough is too sticky, add a little more gluten-free flour, one tablespoon at a time.
Step 5
Turn the dough out onto a floured surface and knead gently for a minute until smooth. Cover with a damp towel and let rest for 10 minutes.
Step 6
Divide the dough into two portions. Roll out one portion on a floured surface until it's about 1/8-inch thick. Use a round cutter (about 3 inches in diameter) to cut circles from the dough.
Step 7
Place a small spoonful of the potato and onion filling in the center of each circle. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, crimping with a fork if desired.
Step 8
Repeat with the remaining dough and filling, re-rolling scraps as needed. Keep the formed vareniki on a floured tray to prevent sticking.
Step 9
Bring a large pot of salted water to a gentle boil. Drop the vareniki in batches, being careful not to overcrowd the pot. Cook for 4-5 minutes, stirring gently to prevent sticking. They are done when they float to the surface.
Step 10
Remove the vareniki with a slotted spoon and transfer to a serving plate. Repeat with the remaining batches.
Step 11
Optionally, heat the remaining 1 tablespoon of oil or vegan butter in a skillet. Lightly pan-fry the cooked vareniki for a golden crust before serving. Enjoy warm!
Nutrition Facts
| Serving size | (2105.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2896.2 |
| Total Fat 55.2g | 0% |
| Saturated Fat 6.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 4824.3mg | 0% |
| Total Carbohydrate 568.9g | 0% |
| Dietary Fiber 42.9g | 0% |
| Total Sugars 23.9g | |
| Protein 51.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 316.9mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 7661.8mg | 0% |
Source of Calories