Dairy-Free Potato Vareniki (Dumplings)

Ingredients

• 3 cups All-purpose Flour
• 1 cup Water
• 1/2 teaspoon Salt
• about 910 g Potatoes
• 1 medium Onion
• 2 tablespoons Sunflower Oil
• 1 cup Dairy-free Sour Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 1 cup of water, and 1/2 teaspoon of salt. Mix until a shaggy dough forms, then turn it out onto a clean surface and knead for 8-10 minutes until the dough is smooth and elastic. Cover the dough with the bowl and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Peel and cut the about 910 g of potatoes into 2.54 cm chunks. Place the potato chunks in a medium pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until smooth, then set aside.
3. 3Peel and finely chop the 1 medium onion. Heat the 2 tablespoons of sunflower oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown. Add the cooked onion and its oil to the mashed potatoes and mix well. Season the filling with salt and pepper to your preference.
4. 4Lightly dust a clean surface with a little flour. Take the rested dough and roll it out thinly, about 0.3175 cm thick. Use a 7.62 cm round cutter to cut out as many circles as possible from the dough.
5. 5Place about 1 tablespoon of the potato filling in the center of each dough circle. Carefully fold each dough circle in half to create a half-moon shape, pressing the edges firmly together to seal. Ensure there are no gaps where the filling can escape.
6. 6Bring a large pot of salted water to a rolling boil over high heat (100°C / 100°C). Carefully add the vareniki to the boiling water, being careful not to overcrowd the pot; cook in batches if necessary. Cook for 5-7 minutes, or until the vareniki float to the surface and the dough appears cooked through.
7. 7Using a slotted spoon, carefully remove the cooked vareniki from the boiling water. Serve the vareniki hot, topped with the 1 cup of dairy-free sour cream.

Substitutions

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