Main CourseDinner

Potato and Onion Vareniki

Name: Potato and Onion Vareniki
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: russian, ukrainian
Ingredients: 300 g all-purpose flour; 1 pcs egg large; 120 ml water warm; 0.5 tsp salt; 500 g potato peeled and cubed; 1 pcs yellow onion finely chopped; 2 tbsp butter; 0.25 tsp black pepper freshly ground; 0.5 tsp salt; 0.5 cup sour cream; 2 tbsp fresh dill chopped (optional)

These vegetarian dumplings are filled with a savory mixture of mashed potatoes and caramelized onions. Served with a dollop of sour cream, they make a comforting and hearty main course. The dough is tender and slightly chewy, perfectly complementing the creamy filling.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 510 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
1 pcsegg, large
120 mlwater, warm
0.5 tspsalt

filling

500 gpotato, peeled and cubed
1 pcsyellow onion, finely chopped
2 tbspbutter
0.25 tspblack pepper, freshly ground
0.5 tspsalt

garnish

0.5 cupsour cream
2 tbspfresh dill, chopped(optional)

Equipment

masher · round cutter · slotted spoon · rolling pin · large bowl · large pot · skillet

The method

Step by step

1
For the dough, combine the flour and salt in a large bowl.
About 1 min
2
Make a well in the center of the flour mixture.
3
Crack the egg into the well and add the warm water.
4
Mix with a fork, gradually incorporating the flour, until a shaggy dough forms.
About 2 min
5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
About 10 min
Cook’s note: The dough should be firm but pliable.
6
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting the dough allows the gluten to relax, making it easier to roll.
7
While the dough rests, prepare the filling. Boil the potatoes in salted water until very tender, about 15-20 minutes.
About 20 min
8
Drain the potatoes thoroughly and mash them until smooth.
About 2 min
Cook’s note: Ensure there are no lumps for a creamy filling.
9
In a separate pan, melt the butter over medium heat.
About 1 min
10
Add the chopped yellow onion and sauté until deeply caramelized and golden brown, about 10-12 minutes.
About 12 min
Cook’s note: Caramelizing the onions adds a rich, sweet flavor to the filling.
11
Combine the mashed potatoes with the caramelized onion, salt, and black pepper.
About 2 min
Cook’s note: Taste and adjust seasoning as needed.
12
Divide the rested dough into two equal portions.
About 1 min
13
On a lightly floured surface, roll out one portion of dough to about 1/16-inch thickness.
About 3 min
Cook’s note: Keep the remaining dough covered to prevent it from drying out.
14
Using a 2.5 to 3-inch round cutter or the rim of a glass, cut out circles from the dough.
About 2 min
15
Place about a spoonful of potato filling in the center of each dough circle.
About 5 min
Cook’s note: Do not overfill, or the vareniki will be hard to seal.
16
Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal, crimping them decoratively if desired.
About 5 min
Cook’s note: Ensure a tight seal to prevent the filling from escaping during cooking.
17
Repeat with the remaining dough and filling.
About 10 min
Cook’s note: You can re-roll dough scraps once or twice.
18
Bring a large pot of salted water to a rolling boil.
About 5 min
19
Carefully drop the vareniki into the boiling water in batches, making sure not to overcrowd the pot.
About 1 min
20
Cook for 3-5 minutes after they float to the surface, until cooked through.
About 5 min
Cook’s note: Cut one open to check for doneness if unsure.
21
Remove the cooked vareniki with a slotted spoon and transfer them to a serving dish.
About 1 min
22
Serve hot with a dollop of sour cream and a sprinkle of fresh dill, if using.
About 1 min

Per serving

Nutrition

69%Score

Calories: 510.3kcal
Protein: 12.9g
Carbs: 82.8g
Fat: 13.7g
Fibre: 5.5g
Sugar: 3.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover vareniki in an airtight container in the refrigerator.

Reheating

Reheat in a pan with a little butter, or gently in boiling water until warmed through.