Keto Vareniki with Potato and Onion Filling
Delight in the comforting flavors of traditional Eastern European cuisine with this keto-friendly twist on vareniki! Crafted with a tender cauliflower-based dough, these Keto Vareniki are filled with a savory mixture of buttery turnips and caramelized onions, delivering all the satisfaction of classic potato dumplings without the carbs. The dough, made with almond and coconut flours, xanthan gum, and cream cheese, is soft yet sturdy enough to wrap around the flavorful filling. Each bite is perfectly balanced with a touch of garlic, black pepper, and optional fresh dill for garnish. Ideal for a hearty low-carb dinner, these vareniki are best served hot with a dollop of tangy sour cream for dipping. Whether you're following a keto lifestyle or just looking for a unique recipe, this dish is sure to impress!
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Ingredients
- 300 g Cauliflower florets
- 75 g Almond flour
- 30 g Coconut flour
- 1 tsp Xanthan gum
- 1 large Egg
- 50 g Cream cheese
- 250 g Turnip (peeled and diced, as a potato substitute)
- 50 g Yellow onion (finely chopped)
- 20 g Butter
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 5 g Fresh dill (optional for garnish, chopped)
- 60 g Sour cream (optional for serving)
Directions
Step 1
Prepare the cauliflower dough: Steam the cauliflower florets until very tender, about 8-10 minutes. Allow them to cool slightly, then use a clean kitchen towel to squeeze out as much water as possible from the cauliflower.
Step 2
Place the drained cauliflower in a food processor and blend until a smooth purée forms. Add almond flour, coconut flour, xanthan gum, egg, cream cheese, and 0.5 tsp salt. Blend until a firm dough forms. If the dough feels too sticky, add a small amount of almond flour, 1 tsp at a time, until it is workable.
Step 3
Transfer the cauliflower dough to a bowl, cover with plastic wrap, and rest in the refrigerator for 15-20 minutes.
Step 4
While the dough chills, make the filling: In a skillet over medium heat, melt the butter. Add the diced turnip and cook for 10 minutes until softened. Add the chopped onion, and sauté for another 5 minutes or until the onion is translucent and golden.
Step 5
Season the turnip-onion mixture with garlic powder, remaining salt, and black pepper. Use a fork to mash the turnip mixture slightly, forming a texture similar to mashed potatoes with small chunks. Allow the filling to cool completely.
Step 6
Assemble the vareniki: Remove the dough from the fridge and roll it out between two sheets of parchment paper until about 2-3 mm thick. Use a round cutter (about 8 cm in diameter) to cut circles from the dough.
Step 7
Place about 1 tsp of the cooled filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal. Optionally, crimp the edges with a fork for decoration.
Step 8
Bring a pot of salted water to a gentle boil. Carefully drop the vareniki into the water in small batches and cook for 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon.
Step 9
Serve hot, optionally garnished with fresh dill and a dollop of sour cream on the side.
Nutrition Facts
| Serving size | (907.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1273.3 |
| Total Fat 93.7g | 0% |
| Saturated Fat 34.0g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 347.0mg | 0% |
| Sodium 2984.5mg | 0% |
| Total Carbohydrate 79.5g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 26.5g | |
| Protein 42.4g | 0% |
| Vitamin D 57.0IU | 0% |
| Calcium 470.3mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1890.3mg | 0% |
Source of Calories