Vegan Vareniki with Potato and Onion Filling
Discover the comforting flavors of Eastern Europe with this Vegan Vareniki with Potato and Onion Filling recipe—a plant-based twist on a traditional favorite! Featuring a pillowy homemade dough wrapped around a creamy, savory filling of mashed russet potatoes and sautéed golden onions, these dumplings are pure comfort food. The recipe is simple yet satisfying, relying on everyday pantry staples like all-purpose flour, onion, and vegetable oil. Perfectly boiled until tender and optionally pan-fried for a golden finish, these vegan vareniki are ideal for family dinners or cozy gatherings. Serve them with a dollop of plant-based sour cream and a sprinkle of fresh dill or parsley to elevate the flavors. Ready in just over an hour, this meal is a delicious way to explore classic Slavic cuisine—now made vegan-friendly!
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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
- 0 optional Plant-based sour cream (optional, for serving)
- 0 optional Fresh dill or parsley (optional, for garnish)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Optional: For a richer flavor, lightly sauté the cooked vareniki in a skillet with vegan butter or olive oil before serving.
Step 10
Serve the vegan vareniki warm with plant-based sour cream and a sprinkle of fresh dill or parsley, if desired.
Nutrition Facts
| Serving size | (1423.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2313.0 |
| Total Fat 56.3g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3955.2mg | 0% |
| Total Carbohydrate 398.2g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 15.1g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 212.4mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 4478.5mg | 0% |
Source of Calories